Recipe: Crustless Quiche with Summer Vegetables

Name: Recipe: Crustless Quiche with Summer Vegetables
Ingredients: 1 tablespoon butter; 1 large yellow or white onion, sliced into half-moons; 1 teaspoon salt, plus more to taste; 1/2 teaspoon pepper, plus more to taste; 3 to 4 cups chopped vegetables (see Recipe Note); 8 large eggs; 1 cup milk; 1 cup grated cheddar or other cheese

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Servings: 4

Author : Leanne Brown

allergies baking breakfast

Recipe: Crustless Quiche with Summer Vegetables

Ingredients

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1 tablespoon butter1 large yellow or white onion, sliced into half-moons1 teaspoon salt, plus more to taste1/2 teaspoon pepper, plus more to taste3 to 4 cups chopped vegetables (see Recipe Note)8 large eggs1 cup milk1 cup grated cheddar or other cheese

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Instructions

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Step 1

Preheat the oven to 400°F.

Step 2

Melt the butter in a cast iron or ovenproof skillet over medium heat. (If your skillet isn’t ovenproof, transfer everything to a deep dish pie plate to bake it.) Add the onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden-brown and starting to caramelize, about 10 minutes.

Step 3

Remove the pan from the heat and spread the onions evenly across the bottom. Spread the vegetables evenly over the onions. The dish or pan should look fairly full.

Step 4

In a bowl, use a fork to beat the eggs lightly with the milk, cheese, 1 teaspoon of salt, and 1/2 teaspoon of 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 open spaces.

Step 5

Transfer the quiche to the oven and bake for 45 minutes to 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.