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
Scale
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
