Easy 'Budget Friendly' Dinner Recipe Of The Week ~ Crustless Quiche with Summer Vegetables

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. You can use zucchini, summer squash, tomatoes, tougher greens (like Swiss chard), or corn. 

If you decide to use eggplant, just precook it a little before adding it in. Cube the eggplant and then roast or sauté it in a pan with olive oil and salt until soft and golden.

Spreading out onions on the bottom of the quiche adds a crust-like layer, and you won’t have to bother with making pastry. Try making this ahead of time and either warming up a wedge for lunch or simply eating it cold (which is the way I like it).

→ Meal Cost: $6 total, or $1.50 per person


  • tablespoon 


  • large yellow or white onion, sliced into half-moons

  • teaspoon 

    salt, plus more to taste

  • 1/2 teaspoon 

    pepper, plus more to taste

  • 3 to 4 cups 

    chopped vegetables (see Recipe Note)

  • large eggs

  • cup 


  • cup 

    grated cheddar or other cheese


    1. Preheat the oven to 400°F.

    2. 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.

    3. 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 fairly full.

    4. 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.

    5. 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.


    For hardier vegetables — 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.

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