Dark, rainy mornings call for slow, methodical cooking. Add candles and music and I'll stay in the kitchen all day (which is precisely what I did last Monday).
Crustless quiche is a healthier, easier alternative to regular quiche. Since there is no crust to bother with, I could focus more on each individual ingredient that went into the quiche -- I toasted the almonds in olive oil, sauteed the Swiss chard in garlic and vegetable broth, and added fresh thyme to the top layer of Gruyère.
Joy's recipe is completely adaptable, so you can get creative and use whatever ingredients suit your fancy.