It’s summer! Market stands are bursting with delicious, fresh fruits and veggies all across the country. This quiche is all about the transformation of humble ingredients into a beautiful meal. Quiche is at once fancy, yet deeply practical, using whatever vegetables you happen to have around.
1 tablespoon butter
1 white onion, sliced into half-moons
1 teaspoon salt, plus more to taste
1/2 teaspoon pepper, plus more to taste
3 to 4 cups chopped vegetables – For hardier vegetables — like broccoli, cauliflower, or winter squash — 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.
8 large eggs
1 cup milk
1 cup grated cheddar cheese
- Preheat the oven to 400°F.
- Melt the butter in a cast iron or ovenproof skillet over medium heat. (If your skillet isn’t ovenproof, transfer everything to a deep dish pie plate to bake it.) Add the onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden-brown and starting to caramelize, about 10 minutes.
- Remove the pan from the heat and spread the onions evenly across the bottom. Spread the vegetables evenly over the onions. The dish or pan should look full.
- In a bowl, use a fork to beat the eggs lightly with the milk, cheese, 1 teaspoon of salt, and 1/2 teaspoon of 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 open spaces.
- Transfer the quiche to the oven and bake for 45 minutes to 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.