I consider quiche to be an all-day food. Sure, it’s egg-forward, which makes it a great breakfast food, but pile a side salad on the side and you’ve got yourself a delicious lunch or dinner. Unfortunately, many people avoid making quiches because the pie crust is extra work. Consider a quiche cobbler instead. It’s quick and easy—and, bonus, it can feed a crowd.

I wanted a dish with all my favorite quiche components, but without the rolled-out, crispy crust. A logical person would just make a frittata, the Italian answer to the French crustless quiche, but I didn’t want to forgo the carbs altogether. That would be an unnecessary downgrade. After a bit of soul-searching, I remembered how fruit cobblers have their easy dollops of cookie dough.

Quiche cobbler is a savory take on a fruit cobbler. Instead of reduced fruit sauce, you top quick-cooking cookie dough with scrambled eggs, meat, and cheese. It’s an extremely flexible dish, a real fridge-cleaning meal. You can make the egg mixture with whatever ingredients you have on hand, and you can use any cookie dough recipe you like.

I beat eight eggs together with a little cream and seasoned the mixture with salt and a pinch of garlic powder and onion powder. Then I added some chives, boiled potatoes, chopped ham, havarti chunks and sautéed mushrooms to the bowl. You can really go all out with this: add fried bacon and cheddar, try onions and peppers or mix in chunks of salmon and cream cheese. Anything you would eat with eggs will work in this dish. Pour the mixture into a greased baking dish.