I know what you're going to have for breakfast and/or brunch and/or dinner tomorrow: quiche. I know, I know, "Quiche is too fancy." No, it's not. "Quiche is really complicated." Not even close. If you want ever so slightly complicated (though still not complicated at all), we can talk omelets. Quiche is simple and hits all of the buttons: starch, eggs, and fixin's. Let's make one.

This recipe is pretty much Alton Brown's. Start by preheating your oven to 350. About 15 minutes before you're ready to cook, take a frozen pie shell out of the freezer and put it on a baking sheet.

When you're ready to cook, poke the top and sides of the pie shell several places with a fork, then line the bottom of the shell with your fixin's. I like three, four strips of bacon (ETA: cooked, of course), chopped up, along with some caramelized onions and garlic and a good amount of cheddar. Or leftover roast chicken (big shock) with sun dried tomatoes and parmesan. You don't want so many fixin's that the eggs can't get down and around on the bottom, but you don't want so few that it ends up being a pie shell filled with scrambled eggs and a piece of bacon here and there.

Now, the eggs. Crack two eggs into a mixing bowl and add a cup of half and half. Whisk it until it's homogenous, then add a pinch of salt (Brown adds a couple of gratings of nutmeg, but not me—not me). Whisk it again, then pour it over your fixin's-lined pie shell.

[A brief digression. If you're using a deep-dish pie shell, the egg mixture will probably only come up to about half to two-thirds of the shell. I'm okay with this, as the exposed pie shell is tasty. If you want to avoid that, you could probably add an extra egg and 1/2 cup of half and half, or just use a regular pie shell.]

Put the quiche in the oven (the baking sheet makes this a lot easier, and protects against hypothetical spillage) and bake for 45 minutes. Take it out (it should be set, and if you poke a knife in the middle, it will come out clean) and let it cool for at least 15 minutes before eating. It's good hot, room temperature, or taken out of the fridge the next day and allowed to warm up on the counter for a bit.