This quiche makes a great breakfast or lunch. Leftovers are delicious hot or cold!
What You'll Need
- Cast-iron or other oven-proof skillet (regular skillet and pie pan will work)
- Measuring spoons
- Measuring cups
- Cheese grater
- Cutting board
- Chef knife
- Mixing Bowl
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.
Heat oil 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, scoop the onions into a pie plate, creating an even layer on the bottom. The onions add a crust-like texture and a bit of crunch.
Spread the vegetables evenly overtop 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 to 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.
For things like broccoli, cauliflower or winter squash, steam or cook 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.