- 1 tbsp butter
- 1 large onion, sliced into half moons
- 4 (600g) cups chopped vegetables
- 8 eggs
- 1 cup (250ml) milk
- 1 cup (125g) cheddar or other cheese, grated
- 1 tsp salt
- ½ tsp black pepper
Set the oven to 400 °F (205°C).
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.