Vegetable Quiche, No Crust

You Will Need

2 tablespoons olive oil
1 large onion, sliced into half-moons
​1 teaspoon salt
1/2 teaspoon pepper, or more to taste
3 to 4 cups chopped vegetables* 
8 eggs (OR use 4 eggs plus 6 egg whites)
1 cup milk
1 cup grated Cheddar or other cheese

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*Cook hardier vegetables such as broccoli, cauliflower, or winter squash before adding to quiche. Quick-cooking vegetables such as zucchini, yellow squash, mushrooms or spinach can be used fresh.
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Serves 4 people as a main dish. Tastes good cold the next day for breakfast or lunch.

What To Do

Preheat oven to 400ºF. 

​Coat bottom of medium pan with olive oil and cook onion until golden brown and starting to caramelize (about 10 minutes).  Transfer to deep pie dish and spread onions evenly across the bottom.  Spread the vegetables evenly over the onions.  The dish should look fairly full.
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In a medium bowl, use a fork or whisk to beat the eggs lightly with milk, just enough to break up the yolks. Mix in cheese, salt and pepper. Pour over vegetables and onions to fill in open spaces. Bake for 1 hour until surface is lightly brown all the way across.  Let cool for 20 minutes while you make a green leaf salad. Slice quiche into wedges and serve.

Try various combinations such as broccoli and Cheddar cheese; zucchini, mushroom and Swiss cheese. Simplify preparation by using steam-in-bag frozen broccoli, cauliflower, etc.

Source: Adapted from Good and Cheap by Leanne Brown