This week’s recipe is vegetable quiche, hold the crust, from the book Good And Cheap: Eat well on $4 a Day by Leanne Brown. I don’t believe I have ever made a quiche before, as it requires a lot of eggs and a crust. But this recipe does not have a crust, and I thought I could definitely make half the size using a smaller baking dish my mom randomly gave me (she doesn’t cook in the oven much as a Vietnamese person.) Plus I had vegetables that needed eating up, and was too lazy to make it any other way.
(photo of vegetable quiche in a round baking dish)
Ingredients Summary – easy to find
- eggs
- milk
- shredded cheese (I used Italian blend and parmesan/romano)
- vegetables, your choice (I used broccoli and mini bell peppers)
- salt and pepper
- onions
- butter
Steps Summary – super easy
Brown the onions and place on the bottom of the baking dish. Chop the veggies and put on the onions, pre-cook vegetables in the microwave if they are thick, I just put a bowl of veggies in the microwave for about a minute to get it lightly steamed. Mix the eggs and milk and cheese and pour over veggies. Bake for an hour or until light golden brown.
Taste Summary – not spicy, as yummy as you want to make it
- savory – salty from the cheese, creamy from the milk and egg custard, vegetably flavor from the vegetables you choose
- texture – soft yet firm, easy to slice with a fork unless you didn’t cook your veggies enough. Without a crust, no worries about crumbs flying everywhere
Convenience Summary – super easy, just takes 45 minutes to an hour of cooking time, at most 2 dishes
I made half of the recipe in a medium baking dish, which filled it up nicely to a thick quiche, and baked for 45 minutes. This recipe does require a second pan to brown the onions, but if you have a cast iron skillet, you can cook the onions and bake the quiche in one dish. I don’t have a cast iron because my wrist is weak. I would say this half size makes about 6 small servings, so it would last me about 3 days, eating with salad or rice or bread. You can also eat it cold if you want.
Would I make this recipe again? Yes, except I don’t always have quiche amount of eggs in the fridge. It’s super easy, with ingredients you either have on hand or can buy anywhere. You can add almost any vegetables you have in the fridge that needs eating up, and it’s versatile and filling. Highly recommended, unless you have milk or eggs allergy, then it would be very bad, obviously.
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