This recipe is from an awesome cook book I just uploaded to my Kindle called , “Good and Cheap. Eat well on $4/Day.”
Check out why this book is such a great find!
While studying food policy as a master’s candidate at NYU, Leanne Brown asked a simple yet critical question: How well can a person eat on the $4 a day given by SNAP, the U.S. government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices.
The idea for Good and Cheap is already proving itself. The author launched a Kickstarter campaign to self-publish and fund the buy one/give one model. Hundreds of thousands of viewers watched her video and donated $145,000, and national media are paying attention. Even high-profile chefs and food writers have taken note—like Mark Bittman, who retweeted the link to the campaign; Francis Lam, who called it “Terrific!”; and Michael Pollan, who cited it as a “cool kickstarter.” In the same way that TOMS turned inexpensive, stylish shoes into a larger do-good movement, Good and Cheap is poised to become a cookbook that every food lover with a conscience will embrace.
- 1 tablespoon butter
- 1 large yellow or white onion, sliced into half-moons
- 1 teaspoon salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
- 3 to 4 cups chopped vegetables (see Recipe Note)
- 8 large eggs
- 1 cup milk
- 1 cup grated cheddar or other cheese
- Preheat the oven to 400°F.
- 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.
- 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.
- In a bowl, use a fork to beat the eggs lightly with the milk, cheese, 1 teaspoon of salt, and ½ 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.
- 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.
- Recipe Notes
- 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.
Give this book and this recipe a try tonight!