Roasted Vegetable Quiche: A Savory Delight for Any Meal Recipe
If you’re craving a comforting dish that celebrates vibrant vegetables and creamy cheese wrapped in a flaky crust, this Roasted Vegetable Quiche: A Savory Delight for Any Meal will win your heart. Each bite is a medley of sweet roasted veggies, melted Gruyère and mozzarella, and luscious custard—all nestled into tender pastry. Whether served piping hot for brunch or chilled with a simple salad for lunch, this quiche adapts to every occasion and never fails to impress.
Ingredients You’ll Need
Gather these readily available ingredients and you’re halfway to golden, cheesy quiche bliss. Each component brings something special to the table, whether it’s color, texture, or savory depth. Here’s how each one shines in this star recipe:
- 9-inch pie crust: The foundation of the quiche—choose between homemade for extra flair or store-bought for ease.
- Olive oil (1 tablespoon): Adds earthy richness and helps caramelize the vegetables for maximum flavor.
- Red bell pepper (1 small, diced): Offers sweetness and a splash of vibrant color.
- Zucchini (1 small, diced): Gives a tender bite and keeps the quiche moist.
- Yellow squash (1 small, diced): Adds mellow flavor and another pop of sunshine to the filling.
- Red onion (1/2 small, diced): Provides subtle sharpness and a hint of color contrast.
- Cherry tomatoes (1 cup, halved): Roasts into juicy, tangy pockets that brighten every bite.
- Salt (1 teaspoon, divided): Brings out the flavors in both the vegetables and the custard base.
- Black pepper (1/2 teaspoon, divided): Balances the sweetness of the vegetables and perks up the entire dish.
- Eggs (4 large): The essential binder that creates an irresistibly creamy filling.
- Whole milk (1 cup): Helps achieve a silky custard texture.
- Heavy cream (1/2 cup): Adds extra richness for that classic quiche decadence.
- Dried thyme (1 teaspoon): Infuses the filling with deep, woodsy aroma.
- Garlic powder (1/2 teaspoon): Lends savory backbone without overpowering the veggies.
- Gruyère cheese (1 cup, shredded): Melts beautifully, bringing nutty, sophisticated notes.
- Mozzarella cheese (1/2 cup, shredded): Provides gooey melt and a delicate creamy flavor.
- Fresh basil or parsley (for garnish): Adds a burst of freshness to every serving.
How to Make Roasted Vegetable Quiche: A Savory Delight for Any Meal
Step 1: Roast the Vegetables
Preheat your oven to 400°F and line a baking sheet with parchment paper. Spread out the diced bell pepper, zucchini, yellow squash, red onion, and halved cherry tomatoes in an even layer. Drizzle with olive oil, sprinkle with half the salt and pepper, and toss until every morsel glistens. Let everything roast for 18 to 20 minutes, giving them a gentle stir halfway through—you want those edges just caramelized and golden. When done, set the veggies aside and lower the oven to 375°F.
Step 2: Prepare the Pie Crust
Place your pie crust into a 9-inch pie dish, gently pressing into the edges and crimping the rim for a pretty finish. If you’re using a store-bought crust, let it come to room temperature for easy handling. This ready base will cradle all your roasted goodness!
Step 3: Whisk the Custard Filling
In a medium bowl, crack in the eggs and pour in the milk and heavy cream. Sprinkle in the dried thyme, garlic powder, and the rest of your salt and pepper. Whisk until the mixture is smooth, creamy, and fragrant—this luscious custard is the secret to that iconic quiche texture.
Step 4: Layer the Vegetables and Cheese
Start assembling by scattering the roasted vegetables evenly over the pie crust. Next, shower them with shredded Gruyère and mozzarella—the duo melds to create creamy richness and a hint of nuttiness. Don’t be afraid to tuck a few tomatoes or bits of cheese into the crust edge for those perfect pockets of flavor!
Step 5: Add the Custard and Bake
Gently pour the custard mixture over the cheese and veggies, tilting the dish to coax it into all the nooks. Slide your soon-to-be quiche into the oven and bake at 375°F for 35 to 40 minutes. You’re looking for a golden, slightly puffed top and a center that’s set but still tender. Let it cool for about 10 minutes so that every slice holds together beautifully.
Step 6: Garnish and Serve
Just before serving, sprinkle the top with chopped fresh basil or parsley. The herbs brighten up the rich filling and add a pretty, inviting finish. Now take a moment to admire your Roasted Vegetable Quiche: A Savory Delight for Any Meal before you dig in!
How to Serve Roasted Vegetable Quiche: A Savory Delight for Any Meal
Garnishes
Bold, fresh herbs like basil or parsley elevate the quiche visually and flavor-wise. You might also try a sprinkle of cracked black pepper or a light dusting of parmesan for extra umami. As a colorful twist, edible flowers or microgreens make any slice look gourmet and ready for that Instagram moment!
Side Dishes
This quiche is wonderfully satisfying on its own, but adding simple sides can turn it into a show-stopping spread. A crisp green salad, perhaps tossed with lemony vinaigrette, balances the custard’s richness. Roasted potatoes or a bowl of fresh fruit also complement the quiche, making for a lovely brunch or dinner plate.
Creative Ways to Present
You can serve Roasted Vegetable Quiche: A Savory Delight for Any Meal as individual wedges, whole at the center of a table, or sliced into bite-sized squares for a buffet. Mini quiches baked in muffin tins are perfect for portable brunches or potlucks. For extra flair, offer an array of toppings or extra garnishes so everyone can personalize their plate.
Make Ahead and Storage
Storing Leftovers
Keep any leftover quiche covered and refrigerated for up to four days. It stays delicious, with the flavors melding and deepening over time, and makes a fantastic grab-and-go breakfast or lunchbox treat.
Freezing
Roasted Vegetable Quiche: A Savory Delight for Any Meal freezes beautifully, too! Once fully cooled, wrap wedges or whole quiches tightly in plastic wrap and foil. Store in the freezer for up to three months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
For the crispiest results, reheat slices in a 350°F oven for about 10-12 minutes. In a hurry? The microwave works, but use short bursts and cover the slice with a damp paper towel to keep it moist. Trust me—it’s still irresistible the second (or third) time around.
FAQs
Can I swap the vegetables for whatever’s in season?
Absolutely! Roasted Vegetable Quiche: A Savory Delight for Any Meal is ultra-flexible. Try mushrooms, asparagus, broccoli, or spinach—you can mix and match based on what’s fresh or what you already have on hand.
Is it possible to make this quiche dairy-free?
Yes, you can use plant-based milks and non-dairy cheese substitutes. Opt for unsweetened, unflavored varieties for best results. The texture changes slightly, but you’ll still have a satisfying, veggie-packed savory delight.
Can I use a frozen pie crust?
No worries if you only have a frozen crust! Just allow it to thaw according to package directions and pat it dry before filling so it doesn’t get soggy.
Can I make this recipe gluten-free?
You can easily swap in a gluten-free pie crust, either homemade or store-bought. The creamy filling and roasted veggie layer remain deliciously gluten-free, so everyone can enjoy Roasted Vegetable Quiche: A Savory Delight for Any Meal.
What’s the best way to tell if the quiche is done?
The top will be lightly golden and the center just set—not jiggly but slightly soft. You can insert a knife or toothpick near the center; if it comes out clean, your Roasted Vegetable Quiche: A Savory Delight for Any Meal is ready to slice and serve!
Final Thoughts
Once you try this Roasted Vegetable Quiche: A Savory Delight for Any Meal, you’ll find yourself reaching for it again and again—whether for family brunches, cozy weeknight dinners, or spontaneous get-togethers. It’s comforting, customizable, and absolutely packed with flavor. Give it a go, and don’t be surprised when everyone comes back for seconds!
Print
Roasted Vegetable Quiche: A Savory Delight for Any Meal Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Roasted Vegetable Quiche is a savory delight perfect for any meal. Filled with a colorful array of roasted veggies and a creamy, cheesy filling, it’s a delicious and versatile dish.
Ingredients
Pie Crust:
- 1 9-inch pie crust (homemade or store-bought)
Roasted Vegetables:
- 1 tablespoon olive oil
- 1 small red bell pepper, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1/2 small red onion, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
Egg Mixture:
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded mozzarella cheese
Garnish:
- Fresh basil or parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Roast Vegetables: Spread vegetables on the baking sheet, drizzle with oil, season with salt and pepper, roast for 18-20 minutes.
- Prepare Crust: Place pie crust in a pie dish and crimp the edges.
- Make Egg Mixture: Whisk together eggs, milk, cream, thyme, garlic powder, salt, and pepper.
- Assemble Quiche: Spread roasted vegetables over crust, sprinkle with cheeses, pour egg mixture on top.
- Bake: Bake for 35-40 minutes at 375°F until set and golden.
- Serve: Cool for 10 minutes, garnish with basil or parsley before serving.
Notes
- This quiche is versatile—use any seasonal vegetables such as mushrooms, asparagus, or spinach.
- Can be made a day ahead and reheated gently in the oven.
- For a lighter version, substitute half-and-half for the milk and cream mixture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Baking
- Cuisine: French-Inspired, American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 130 mg
