livewell-logo
cheesy-egg-pie

Instructions Colorful Quiche

Got leftover vegetables? Great!

Turn them into a cheesy egg pie with a caramelized onion crust. This colorful quiche is a great way to use up leftover vegetables while adding more vitamins, minerals, and fiber to your day. The eggs and cheese provide protein to help keep you full and energized, while the vegetables add nutrients that support heart and digestive health. It’s an easy, budget-friendly meal that tastes as good as it is good for you!

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 to cut down on dishes. Otherwise, start with a regular skillet and later transfer everything to a pie dish to bake.

Instructions Serving Ingredients

Servings: 4

  • 1 tablespoon butter
  • 1 large onion, sliced into half moons
  • 3-4 cups chopped vegetables – choose your favorites!
  • 8 large eggs
  • 1 cup milk
  • 1 cup cheddar cheese, grated
  • 1 teaspoons salt
  • 1/2 teaspoons black pepper
Tip!

Steam or cook vegetables like broccoli, cauliflower or winter squash before adding to the quiche to make sure they’ll be fully cooked. Any other quick-cooking vegetables, like tomatoes, zucchini, or spinach can just be used fresh – no need to pre-cook.

Ingredients-vegetables
Instructions Food Instructions
Heat-kitchen-oven
1.

Set the oven to 400 F.

vegetables-instruction-two
2.

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 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 dish 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.

vegetables-instruction-three
3.

Spread the vegetables evenly over top of the onions. The dish or pan should look fairly full.

4.

In a mixing 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. Pour the mixture over the vegetables and onions.

5.

Bake the quiche in the oven for 1 hour, or until the surface is lightly brown all the way across.

6.

Remove from oven and let the quiche cool for about 20 minutes, then slice into wedges and serve.

REFERENCES:

Adapted from Leanne Brown. Vegetable Quiche, Hold the Crust. (October 2025).
https://leannebrown.com/vegetable-quiche-hold-the-crust/