Crustless quiche baked with cheese and a medley of vegetables. |
Equipment
- Oven-proof skillet or pan
Ingredients
- 1 tablespoon butter
- 1 large onion, sliced into half moons
- 3 to 4 cups vegetables, chopped
- 8 eggs
- 1 cup milk
- 1 cup cheddar or other cheese, shredded or grated
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Set the oven to 400 F.
- Melt the butter in a skillet over medium heat. Add your onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden brown and starting to caramelize. If your pan is oven-proof, remove it from the heat and spread the onions evenly across the bottom. Otherwise, butter a pie plate and scoop the onions into it, creating an even layer on the bottom.
- Spread the vegetables evenly over top of the onions. The dish or pan should look fairly full.
- In a bowl, use a fork to lightly beat the eggs with the milk, cheese, salt, and pepper, just enough to break up the yolks and whites. Pour the custard over the vegetables and onions and enjoy watching it fill in all the free spaces.
- Bake the quiche in the oven for 1 hour. Once the surface is lightly brown all the way across, it’s fully cooked.
- Let the quiche cool for about 20 minutes, then slice into wedges and serve.
Notes
There are two ways to make this quiche. If you have a cast-iron or other oven-proof skillet, you can make the quiche right in the skillet. This cuts down on dishes. Otherwise, start with a regular skillet and later transfer everything to a pie plate to bake.
A note on vegetables: For things like broccoli, cauliflower or winter squash, I suggest steaming or cooking them before adding them to the quiche to ensure they’ll be fully cooked. For tomatoes, zucchini, spinach or any other quick-cooking vegetable, just use them fresh.
Recipe used with permission from Leanne Brown, author of "Good and Cheap: Eat Well on $4/Day."