If you are looking to brighten up your meal times with something that’s both nutritious and irresistibly delicious, look no further than this Roasted Vegetable Quiche Recipe. Bursting with colorful veggies like broccoli, red bell pepper, zucchini, and cherry tomatoes, all nestled in a flaky pie crust and complemented by creamy egg custard and melted cheddar cheese, this dish is a true celebration of fresh flavors and comforting textures. Whether it’s a cozy brunch, a light lunch, or a flavorful dinner, this quiche offers a savory delight that’s sure to become one of your favorite go-to recipes.
Ingredients You’ll Need
The beauty of this Roasted Vegetable Quiche Recipe lies in its simple, wholesome ingredients that each play a vital role. From the vibrant vegetables that bring freshness and color, to the rich eggs and cheese building creamy texture and depth, every component matters to deliver that perfectly balanced bite.
- Pie crust: Provides a buttery and flaky base to hold all the savory goodness together.
- Broccoli (1 cup, chopped): Adds vibrant green color and a subtle crunch with a hint of earthiness.
- Red bell pepper (1, chopped): Brings a sweet and slightly tangy flavor plus a bright pop of red.
- Zucchini (1 small, sliced): Offers a mild, tender texture that blends perfectly with the other vegetables.
- Cherry tomatoes (1/2 cup, halved): Give juicy bursts of freshness and a touch of acidity to balance the richness.
- Shredded cheddar cheese (1/2 cup): Infuses the quiche with melty, savory goodness that ties all the ingredients together.
- Eggs (4): Form the creamy custard base that holds the quiche’s structure and richness.
- Milk (1 cup): Lightens the egg mixture to create a smooth, luscious filling.
- Salt and pepper: Essential seasonings to enhance and round out all the flavors.
How to Make Roasted Vegetable Quiche Recipe
Step 1: Preheat and Prepare the Crust
Start by heating your oven to 375°F (190°C). While it warms up, gently press your pie crust into a pie dish, making sure it fits nicely with no cracks. The pie crust is the foundation, so getting an even, secure layer will help your quiche bake evenly and hold all the filling beautifully.
Step 2: Sauté the Vegetables
In a skillet over medium heat, lightly sauté the chopped broccoli, red bell pepper, and slices of zucchini just until they begin to soften. This step helps bring out their natural sweetness and makes sure the vegetables won’t be too crisp inside the quiche. Removing excess moisture here will also keep the crust crisp.
Step 3: Assemble the Filling
Place the sautéed veggies into the prepared pie crust, then scatter the halved cherry tomatoes on top. Sprinkle the shredded cheddar cheese evenly over the vegetables. This layering sets up a perfect balance of textures and flavors, with juicy bursts from the tomatoes and cheesy richness enhancing every bite.
Step 4: Mix the Egg Custard
In a medium bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and well combined. This creamy custard is what will hold your quiche together and create that luscious, tender interior we all crave.
Step 5: Bake to Perfection
Carefully pour the egg mixture over the filling in the pie crust. Place the quiche in the preheated oven and bake for 35 to 40 minutes until the custard is set and the crust has turned a lovely golden brown. Let the quiche cool slightly before slicing so it holds its shape beautifully.
How to Serve Roasted Vegetable Quiche Recipe
Garnishes
Fresh herbs like chopped chives, parsley, or basil sprinkled on top add a bright, fresh note and a pop of color that makes your quiche look as fantastic as it tastes. A light drizzle of extra virgin olive oil or a pinch of cracked pepper can add an elegant finishing touch.
Side Dishes
Pair your roasted vegetable quiche with a crisp green salad tossed in a light vinaigrette for a refreshing contrast. Roasted potatoes or a simple fruit salad also make delightful companions for a fuller meal.
Creative Ways to Present
For brunch gatherings or special occasions, cut the quiche into smaller wedges or even mini tartlets for easy sharing. Serving it with colorful plates or rustic wooden boards adds charm, making the meal feel extra special and inviting.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover quiche tightly with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 3 days, making this recipe a perfect option for quick meals on busy days.
Freezing
You can freeze the whole cooked quiche or individual slices by wrapping them in foil and placing them in freezer-safe bags. Frozen quiche stays delicious for up to 2 months. Just be sure to thaw completely before reheating for the best texture.
Reheating
To reheat, use a low oven temperature around 325°F (165°C) until warmed through, preserving that crisp crust and creamy center. Alternatively, a quick zap in the microwave works if you’re in a hurry, but the crust may soften slightly.
FAQs
Can I use other vegetables in this quiche?
Absolutely! Roasted Vegetable Quiche Recipe is wonderfully versatile. You can swap in mushrooms, spinach, asparagus, or even caramelized onions depending on what you love or have on hand.
Is it necessary to sauté the vegetables first?
While you can put raw veggies in the quiche, sautéing them first helps reduce moisture and intensifies their flavor, resulting in a better texture and preventing a soggy crust.
Can I make this recipe dairy-free?
Yes! Use a dairy-free pie crust and substitute the cheddar cheese with a plant-based alternative. You can also use almond or oat milk in place of regular milk for the custard.
How do I know when the quiche is fully cooked?
The quiche is done when the edges are set and the center no longer jiggles when you gently shake the pie dish. The crust should also be golden brown and crisp.
Can I prepare this quiche in advance for a party?
Definitely. You can assemble the quiche a day ahead and keep it refrigerated, then bake it right before serving to impress your guests without stress.
Final Thoughts
This Roasted Vegetable Quiche Recipe is truly a crowd-pleaser with its inviting flavors and gorgeous presentation. I can’t recommend it enough as a cozy, comforting meal that feels both homey and special. Once you make it, you’ll find it hard to settle for anything less at brunch or dinner. Go on, give it a try — I bet it quickly becomes a staple in your recipe rotation!
Print
Roasted Vegetable Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Vegetable Quiche is a savory and colorful dish perfect for any meal of the day. Combining a flaky pie crust with sautéed broccoli, red bell pepper, zucchini, and cherry tomatoes, topped with cheddar cheese and a creamy egg custard, this quiche is both satisfying and nutritious. Ideal for breakfast, brunch, or a light dinner, it’s an easy-to-make recipe that offers a delightful blend of roasted vegetable flavors in every bite.
Ingredients
Pie Base
- 1 pie crust
Vegetables
- 1 cup chopped broccoli
- 1 red bell pepper, chopped
- 1 small zucchini, sliced
- 1/2 cup cherry tomatoes, halved
Cheese and Egg Mixture
- 1/2 cup shredded cheddar cheese
- 4 eggs
- 1 cup milk
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the quiche.
- Prepare Pie Crust: Spread the pie crust evenly in a pie dish, pressing it down gently to cover the bottom and sides. Set aside while you prepare the filling.
- Sauté Vegetables: In a skillet over medium heat, sauté the chopped broccoli, red bell pepper, and sliced zucchini until they are slightly softened but still retain some crispness. This usually takes about 5-7 minutes.
- Assemble Vegetables: Transfer the sautéed vegetables to the prepared pie crust. Add the halved cherry tomatoes on top for freshness and bursts of flavor.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the layered vegetables within the crust.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined and smooth.
- Pour Egg Mixture: Carefully pour the egg mixture over the vegetables and cheese in the pie crust, ensuring it spreads evenly.
- Bake Quiche: Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the quiche filling is set and the crust achieves a golden brown color.
- Cool and Serve: Remove the quiche from the oven and allow it to cool slightly before slicing to help it firm up and make serving easier.
Notes
- You can use a store-bought pie crust or make your own homemade crust.
- Feel free to substitute or add other vegetables such as mushrooms, spinach, or asparagus according to your preference.
- For a richer flavor, substitute milk with half-and-half or cream.
- To make the quiche gluten-free, use a gluten-free pie crust.
- Use a non-stick skillet to sauté the vegetables to avoid sticking or burning.
- Allowing the quiche to cool for 10-15 minutes before slicing helps it hold together better.
