• Liz Talley - Urban Graze

Skillet to Oven No-Crust Quiche


This is a favorite in our house- very simple to make, and easy to adapt according to the season, and what you've got on hand. Asparagus and peas, zucchini and broccoli, or just greens- such as kale, chard, spinach. We also like with leftover roasted and diced root vegetables and/or winter squash.

If you don't have an oven proof skillet, transfer from the stove skillet into a greased baking dish before putting into the oven.

1 Tbsp. chopped onion, optional

1 clove garlic, minced or pressed, optional

Olive oil

2 c. chopped or sliced vegetables of your choice

3 eggs

½ c. milk

Salt

½ c. (heaping) Gruyere or Swiss cheese- can substitute with cheddar, mozzarella, etc.

2 Tbsp. grated Parmesan cheese

1-2 tsp. fresh, snipped herb of your choice/season, (or 1/2 tsp. dried), optional

Preheat oven to 350°.

In a 8”-9” cast iron or other oven proof skillet, saute onion and garlic in 2-3 tsp. olive oil until soft and aromatic. Add chopped vegetables and cook just until barely crisp-tender. Remove the sautéed veggies to a bowl and generously oil the skillet.

Option: you could roast, steam, or blanch the vegetables instead of sauteeing- or, as I do most often- use up some leftovers.

Whisk together the eggs, milk, and season with salt. Stir in the cheeses, herbs and prepared vegetables and pour into the well greased skillet.

Bake for about 20 minutes, or until it is browned and set. Allow to rest for 5-10 minutes before cutting.

Recipe created or adapted by Liz Talley, Urban Graze

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