Breakfast

Vegetable Quiche, Hold the Crust

Crustless quiche baked with cheese and a medley of vegetables.
Recipe by By Leanne Brown
Close up on a vegetable quiche in a copper skillet. Egg, bell peppers, and mushrooms sprinkled with white cheese and spinach.
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Cost per servingPer serving$1.08
Makes4 servings
Total timeTotal1 hour 35 minutes
Prep 15 minutes Cook 1 hour
Prep 15 minutes Cook 1 hour
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Equipment

  • Oven-proof skillet or pan

Ingredients

Makes 4 servings. Check items off as you go.
  • 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

Directions

  1. Set the oven to 400 F.
  2. 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.
  3. Spread the vegetables evenly over top of the onions. The dish or pan should look fairly full.
  4. 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.
  5. Bake the quiche in the oven for 1 hour. Once the surface is lightly brown all the way across, it’s fully cooked.
  6. Let the quiche cool for about 20 minutes, then slice into wedges and serve.
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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