Vegetable Quiche Recipe from Leanne Brown’s 'Good and Cheap'


| 10/6/2015 9:24:00 AM


Tags: quiche, recipes, eggs, local food, Leanne Brown,

 

As 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 (paired with a side salad). 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. Spreading out onions on the bottom of the quiche adds a crust-like layer and a bit of crunch. Serves four

Ingredients

• 1 tbsp butter
• 1 large onion, sliced into half-moons
• 1 tsp salt, plus more to taste
• 1/2 tsp pepper, plus more to taste
• 3 to 4 cups chopped vegetables*
• 8 eggs
• 1 cup milk
• 1 cup grated cheddar or other cheese

Directions

1. Preheat the oven to 400 degrees Fahrenheit.




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