Vegetable Quiche, Hold the Crust
This recipe is from Good and Cheap.
Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded more than 15,000,000 times. I have more cookbooks, too!
As long as eggs are in my fridge I know that a good meal is only a few minutes away. But sometimes scrambling, frying or poaching just doesn’t feel enough like dinner. This quiche looks beautiful and is great to serve to guests.
- 1 Tbsp butter
- 1 large onion sliced into half moons
- 3 - 4 cups chopped vegetables
- 8 large eggs
- 1 cup milk
- 1 cup cheddar cheese grated (or other cheese)
- 1 tsp salt
- 1/2 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 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. The onions add a crust-like texture and a bit of crunch.
- 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.
- 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. This is a savory custard mixture. 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 with a side salad.
What sides would toy make with this?? Maybe a salad?
A Chunky fruit Salad is yummy with this!
Needs less baking time – try 45 min.
I want to learn to caldo de res
If you cook this at 400 degrees for an hour, you’ll burn it. (The first time I made this recipe as written, I ruined dinner.) Either try turning the heat down to 300 degrees or cook for no more than a half hour.
Oops sorry I do see it on the site I had gotten it off off EBT site and since I have chickens I’m always looking for ways to use my eggs.
Lovey, anything that will save time is for frugal me. Thanks
Question Can i use frozon vegs. Instead
Yes for sure, you may just want to defrost them for a while and drain some of the liquid before adding them to the quiche so it doesn’t end up too watery.