VEGETABLE QUICHE, HOLD THE CRUST

FOR FOUR

Much  as I love this quiche  hot, I like it even better cold out of the fridge the next day.  It makes  a great fast breakfast or lunch. The quiche  in the picture uses broccoli, but you  can make  it with pretty much any  kind of vegetable. Some of my  favorites are roasted green chilies and cheddar, winter squash with goat cheese, zucchini and tomato, or spinach and olive.

INGREDIENTS

• 1 tbsp butter
• 1 large onion,  sliced into half moons
• 3-4 cups chopped vegetables
• 8 eggs
• 1 cup milk
• 1 cup cheddar or other cheese, grated
• 1 tsp salt
• ½ tsp black pepper

RECIPE

1. Set the oven to 400  °F.
2. 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.
3. 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
4. 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.
5. 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.
6. Spread the vegetables evenly  over top of the onions. The dish or pan  should look fairly full.
7. 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.
8. Bake the quiche  in the oven for 1 hour. Once the surface is lightly brown all the way across, it’s fully  cooked.
9. Let the quiche  cool for about 20 minutes, then slice into wedges  and serve with a side salad.

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