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
Scale
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
