I consider quiche to be an all-day kind of food. Sure, it’s egg-forward and that makes it a prime candidate for breakfast, but pile a loose salad next to it and suddenly you’ve got a lovely lunch or dinner. Sadly, many people avoid making quiches because the pie crust means extra work. Consider, then, a quiche cobbler. It's quick and easy—and bonus, it can feed a crowd.What is a "quiche cobbler"?I wanted a dish that had all of my favorite parts of quiche sans the rolled-out flaky crust. A logical person would just make a frittata—the Italian crust-free answer to the French quiche—but I didn’t want to lose the carbs entirely. That would be an unnecessary demotion. After some soul searching, I
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