If you’re on the hunt for a dish that’s as impressive in flavor as it is adaptable, look no further than Roasted Vegetable Quiche: A Savory Delight for Any Meal. This quiche brings together creamy eggs, a medley of caramelized vegetables, and a buttery crust for a bite that’s pure comfort. Whether you’re planning a leisurely brunch or need a quick weeknight dinner, this dish shines with its vibrant colors and balanced flavors. Plus, it’s the perfect canvas to showcase your favorite seasonal veggies, making it a crowd-pleaser you’ll revisit over and over.
Ingredients You’ll Need
Every ingredient in this recipe is carefully chosen to deliver real flavor and the perfect texture in every forkful. The list is simple but purposeful: each element, from colorful veggies to a touch of aromatic thyme, works together to make the Roasted Vegetable Quiche: A Savory Delight for Any Meal truly special.
- Prepared 9-inch pie crust: The foundation for a classic quiche—homemade or store-bought, choose what fits your style and schedule.
- Olive oil: Essential for roasting vegetables; adds richness and brings out the natural sweetness.
- Zucchini (1 cup, chopped): Provides a delicate flavor and moist texture without overwhelming the other veggies.
- Red bell pepper (1 cup, chopped): Brings a gentle sweetness and a pop of color that brightens the finished dish.
- Red onion (1/2 cup, chopped): Adds subtle sharpness and beautiful color once roasted.
- Cherry tomatoes (1/2 cup, halved): Offers brightness and juicy bursts in every bite.
- Eggs (4 large): The backbone of the custardy filling, bringing everything together.
- Half-and-half or whole milk (1 cup): Adds creaminess and richness to the quiche base.
- Salt (1/2 teaspoon): Enhances all the other flavors without overpowering them.
- Black pepper (1/4 teaspoon): Just enough heat and earthiness to tie it all together.
- Dried thyme (1/4 teaspoon): Infuses the filling with subtle herbal notes, making every bite aromatic.
- Shredded Swiss or Gruyère cheese (1 cup): Melts beautifully and brings a nutty, luxurious flavor to the quiche.
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 for easy cleanup. Spread the chopped zucchini, bell pepper, red onion, and cherry tomatoes evenly on the tray. Drizzle with olive oil and toss them with your hands or a spatula, making sure each piece gets a good slick. Roast for 20 to 25 minutes, stirring once at the halfway mark, until the veggies are just tender and caramelized—this deepens their flavors and makes your quiche sing.
Step 2: Prepare and Par-Bake the Crust
While veggies are roasting, reduce your oven temperature to 375°F. Roll out your pie crust—a store-bought or homemade option both work great—and gently fit it into a 9-inch pie dish. Use a fork to prick the bottom (this helps prevent bubbling!) and bake for 8 to 10 minutes. This provides a sturdy base for your filling and keeps the crust from getting soggy later on.
Step 3: Mix the Egg Filling
Grab a medium mixing bowl and whisk together the eggs, half-and-half (or whole milk), salt, pepper, and dried thyme. Whisk until it’s smooth—the mixture should look airy and pale yellow. The dairy and eggs come together for that classic quiche creaminess, while the seasoning adds a subtle depth to every slice.
Step 4: Assemble the Quiche
Layer the roasted veggies evenly in your prepared pie crust, then sprinkle the shredded cheese right on top. Pour the egg mixture slowly over everything; the liquid will find its way into every nook and cranny, binding your crust, veggies, and cheese into a beautiful, cohesive filling.
Step 5: Bake Until Set
Place the quiche in your 375°F oven and bake for 35–40 minutes. You’ll know it’s done when the top is lightly golden and the center no longer jiggles when you nudge the dish. Let the quiche cool for about 10 minutes—this step helps the filling firm up and makes slicing much easier.
How to Serve Roasted Vegetable Quiche: A Savory Delight for Any Meal
Garnishes
For a touch of fresh brightness, sprinkle chopped parsley, chives, or even a handful of arugula right before serving. A little sprinkle of extra cheese or a dusting of cracked black pepper can add sparkle to every slice, making your Roasted Vegetable Quiche: A Savory Delight for Any Meal look irresistible and feel restaurant-worthy.
Side Dishes
This quiche plays nicely with all sorts of companions. Serve it alongside a peppery arugula salad, a bowl of fresh fruit, or a simple soup. If you’re going for brunch, nothing beats a side of crispy potatoes or a slice of toasted sourdough to soak up those tasty eggy bits.
Creative Ways to Present
Quiche doesn’t just belong on the brunch table! Try slicing it into bite-sized squares for an appetizer platter, or make mini quiches in muffin tins for a grab-and-go breakfast. Served warm or at room temperature, Roasted Vegetable Quiche: A Savory Delight for Any Meal adapts beautifully for showers, parties, and picnic baskets alike.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store them in an airtight container. They’ll keep in the fridge for up to four days without losing their lovely texture or flavor. Perfect for easy grab-and-go lunches or quick snacks throughout the week!
Freezing
Want to save a few slices or prep ahead? Let the quiche cool completely, then wrap individual pieces (or the whole thing) in plastic and foil. Freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge for best results—no need to worry about loss of flavor or soggy crust if properly wrapped.
Reheating
For the best texture, reheat slices in a 325°F oven for about 10 minutes, or until warmed through but not dried out. The microwave works in a pinch (about 45 seconds per slice), but the oven is your friend for a crispier crust and evenly heated filling.
FAQs
Can I use other vegetables in this quiche?
Absolutely! The recipe is wonderfully flexible. Try swapping in mushrooms, spinach, asparagus, or whatever’s fresh and local—Roasted Vegetable Quiche: A Savory Delight for Any Meal welcomes your creativity.
How do I prevent a soggy bottom on my quiche?
Partially blind-baking the crust helps a lot. Make sure to prick it with a fork and bake it before adding the filling—this ensures the crust stays crisp, not soggy, once the custard goes in.
Is it possible to make this quiche dairy-free?
You bet! Use a non-dairy milk like unsweetened almond or oat milk in place of the half-and-half, and choose a dairy-free cheese. The quiche remains delicious and creamy, perfect for plant-based friends.
Can I make Roasted Vegetable Quiche: A Savory Delight for Any Meal ahead of time?
Yes! You can bake the quiche a day in advance; just refrigerate and reheat before serving. In fact, the flavors often deepen and meld as it rests, making it even better the next day.
What’s the best way to cut clean slices?
Let the quiche cool for at least 10 minutes before slicing. Use a sharp knife and wipe it clean between cuts for picture-perfect pieces—essential if you want to show off those beautiful veggie layers.
Final Thoughts
This Roasted Vegetable Quiche: A Savory Delight for Any Meal is one of those rare recipes that fits beautifully into any mealtime and every season. It’s colorful, flavorful, and endlessly customizable—just waiting for you to make it your own. Give it a try and you might find yourself making it just as often as I do!
Print
Roasted Vegetable Quiche: A Savory Delight for Any Meal Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
This Roasted Vegetable Quiche is a savory delight that can be enjoyed at any mealtime. Filled with a colorful mix of roasted zucchini, bell peppers, onions, and cherry tomatoes, this vegetarian quiche is baked to golden perfection with a cheesy, custard-like filling in a flaky pie crust.
Ingredients
For the Roasted Vegetables:
- 1 prepared 9-inch pie crust (homemade or store-bought)
- 1 tablespoon olive oil
- 1 cup chopped zucchini
- 1 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1/2 cup cherry tomatoes, halved
For the Quiche Filling:
- 4 large eggs
- 1 cup half-and-half (or whole milk)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 cup shredded Swiss or Gruyère cheese
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast the Vegetables: Spread chopped zucchini, red bell pepper, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, toss to coat, and roast for 20–25 minutes until tender and caramelized, stirring halfway through.
- Prepare the Crust: Reduce oven temperature to 375°F. Place the pie crust in a 9-inch pie dish, prick the bottom with a fork, and partially bake for 8–10 minutes.
- Mix the Filling: In a bowl, whisk together eggs, half-and-half, salt, pepper, and thyme.
- Assemble the Quiche: Spread the roasted vegetables in the pie crust, sprinkle with cheese, then pour the egg mixture over the top.
- Bake: Bake for 35–40 minutes until set and golden. Let cool for 10 minutes before slicing.
Notes
- Feel free to swap in seasonal vegetables like spinach, mushrooms, or asparagus.
- This quiche is delicious warm or at room temperature and is ideal for brunch, lunch, or a light dinner.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 135mg
