Vegetable Quiche, Hold the Crust
Recipe adapted from Leanne Brown's Good and Cheap Cookbook
f o r f o u r
- 1 tbsp butter
- 3-4 green onions, white roots slice and separated from green leaves
- 3-4 cups chopped vegetables
- 8 eggs
- 1 cup milk
- 1 cup cheddar or other cheese, grated
- 1 tsp salt
- ½ tsp black pepper
- Set the oven to 400 °F. 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.
- Melt the butter in a skillet over medium heat. Add your white 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, simply 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.
- Cook veggies if needed. For things like broccoli, roots or winter squash, I suggest sautéing or steaming before adding them to the quiche to ensure they’ll be fully cooked. For tomatoes, greens or any other quick-cooking vegetable, just use them fresh. 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. Snip and sprinkle onion greens over the top.
- 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 before enjoying!