Vegetable Quiche, Hold the Crust
Ingredients
- Olive Oil14g≈ 1 tablespoon
- Yellow Onion110g≈ 1 medium
- Mixed vegetables, frozen600g≈ 6.25 × package (10 oz)
- Large Eggs400g≈ 2.75 × 3 large
- Skim Milk240g
- Cheese, cheddar, sharp, sliced21g≈ 1 slice
- Salt6g≈ 1 teaspoon
Estimated Cost
- Olive Oil (14g)$0.18
- Yellow Onion (110g)$0.24
- Mixed vegetables, frozen (600g)—
- Large Eggs (400g)$1.66
- Skim Milk (240g)—
- Cheese, cheddar, sharp, sliced (21g)$0.17
- Salt (6g)$0.01
* Cost estimate based on 5 of 7 ingredients.
Prices are estimates based on Kroger grocery store data, last updated June 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Preheat your oven to 400°F.
- 2
2. Choose your cooking vessel: an oven-safe skillet is ideal to reduce cleanup, or use a regular skillet and transfer to a pie plate later.
- 3
3. Heat the olive oil in the skillet over medium heat.
- 4
4. Add the onion slices and season with salt and pepper.
- 5
5. Cook until the onions are golden brown and starting to caramelize.
- 6
6. If using an oven-safe skillet, remove it from the heat and arrange the onions in an even layer across the bottom. Otherwise, transfer the onions to a pie plate and spread them evenly on the bottom.
- 7
7. Layer the chopped vegetables evenly over the onions.
- 8
8. In a bowl, whisk together the eggs, milk, cheese, salt, and pepper until just combined—break up the yolks and whites but don't overmix.
- 9
9. Pour the egg mixture over the vegetables and onions to fill all the gaps.
- 10
10. Bake for 1 hour, until the top is light brown and the center reaches 160°F when checked with an instant-read thermometer.
- 11
11. Cool for about 20 minutes, then cut into wedges and serve with a side salad.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.