There is something truly satisfying about a Roasted Vegetable Quiche Recipe that combines a flaky pie crust with colorful, tender roasted veggies and a rich, cheesy custard filling. This dish is not only visually stunning but also packed with vibrant flavors and textures that come together beautifully in every bite. Whether you’re serving this savory delight for brunch, lunch, or dinner, it’s a crowd-pleaser that feels both hearty and wholesome, making it one of those classic recipes that everyone should have in their collection.
Ingredients You’ll Need
The beauty of this Roasted Vegetable Quiche Recipe lies in its simplicity. The ingredients are straightforward, yet each one plays a critical role in contributing to the overall taste, texture, and color of the finished dish.
- 1 pie crust: The crispy, buttery base that holds everything together and adds a satisfying crunch.
- 1 cup chopped broccoli: Adds a lovely green color with a slight bite after roasting.
- 1 red bell pepper, chopped: Sweet and vibrant, it gives both flavor and eye-catching color.
- 1 small zucchini, sliced: Brings a mild, tender texture that pairs perfectly with the other vegetables.
- 1/2 cup cherry tomatoes, halved: Juicy bursts of natural sweetness throughout the quiche.
- 1/2 cup shredded cheddar cheese: Sharp and melty, it enriches the filling with creamy goodness.
- 4 eggs: The essential binder that transforms the dish into a custardy delight.
- 1 cup milk: Helps create a silky, smooth custard texture in the filling.
- Salt and pepper to taste: Simple seasoning to elevate every element without overpowering.
How to Make Roasted Vegetable Quiche Recipe
Step 1: Preheat Your Oven
Start off by preheating your oven to 375°F (190°C), which is the perfect temperature to get your pie crust golden and the filling nicely set without drying it out.
Step 2: Prepare the Pie Crust
Lay your pie crust evenly into a pie dish, making sure the edges are neatly pressed. This flaky shell will cradle all your delicious ingredients and become that irresistible base everyone loves.
Step 3: Sauté the Vegetables
In a skillet, toss in the broccoli, red bell pepper, and zucchini. Sauté them just until they begin to soften—this step enhances their flavors and removes excess moisture, which is key for keeping the quiche from becoming soggy.
Step 4: Layer the Vegetables and Tomatoes
Spread the sautéed veggies and the fresh halved cherry tomatoes evenly over the pie crust. The combination of cooked and fresh vegetables creates a wonderful balance of textures.
Step 5: Add the Cheese
Sprinkle shredded cheddar cheese generously over the vegetables. This cheese layer melts perfectly during baking, adding richness and binding the ingredients.
Step 6: Whisk the Egg Mixture
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth and homogenous. This custard is what sets the quiche and brings all the flavors together.
Step 7: Combine and Bake
Pour the egg mixture gently over the vegetable and cheese layers. Place the quiche in the oven and bake for 35 to 40 minutes, or until the filling is fully set and the crust turns golden brown.
Step 8: Cool and Slice
Once baked, let your quiche cool slightly before slicing. This resting time helps the filling firm up for clean, beautiful pieces that hold their shape perfectly.
How to Serve Roasted Vegetable Quiche Recipe
Garnishes
A sprinkle of freshly chopped herbs like parsley or chives adds a pop of color and a burst of fresh flavor, perfectly complementing the creamy and roasted notes within the quiche.
Side Dishes
Serve alongside a crisp green salad or a tangy tomato salad for a refreshing contrast, or pair with roasted new potatoes for a heartier meal. Light fruit-based sides like a citrus salad can also brighten the plate beautifully.
Creative Ways to Present
For brunch or special occasions, serve your Roasted Vegetable Quiche Recipe cut into mini tartlets using a muffin tin, or add dollops of sour cream or a drizzle of pesto atop each slice to take presentation to the next level.
Make Ahead and Storage
Storing Leftovers
Wrap any remaining quiche tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a wonderful next-day meal or snack.
Freezing
Roasted Vegetable Quiche Recipe freezes surprisingly well! Wrap individual slices or the whole quiche securely in foil and plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat your quiche slices in a 350°F oven for 10-15 minutes to restore the crispy crust and warm filling. Avoid microwaving if you want to keep that delightful texture intact.
FAQs
Can I use different vegetables in this quiche?
Absolutely! This Roasted Vegetable Quiche Recipe is very adaptable. Feel free to swap in mushrooms, spinach, asparagus, or any veggies you prefer or have on hand.
Do I need to blind bake the pie crust?
For this recipe, blind baking is not necessary since the filling cooks thoroughly and the vegetables are sautéed beforehand. However, if you prefer an extra-crispy crust, you can blind bake for 10 minutes before adding the filling.
Is this recipe suitable for vegetarians?
Yes, this quiche is vegetarian-friendly as it contains no meat or fish. It’s packed with fresh vegetables and cheese, making it hearty and satisfying.
Can I make this quiche dairy-free?
To make a dairy-free version, substitute the cheddar cheese with a dairy-free alternative and use a plant-based milk like almond or oat milk. The texture will be slightly different but still delicious!
How do I know when the quiche is fully cooked?
The quiche is done when the filling is set and slightly puffed, without any liquid jiggle in the center. The crust should be a lovely golden brown all around.
Final Thoughts
If you’re looking for a delightful dish that effortlessly combines fresh veggies, creamy custard, and flaky crust, this Roasted Vegetable Quiche Recipe is your new go-to. It’s perfect for any meal of the day, easy to customize, and always a hit with family and friends. Give it a try, and I promise it will become one of your favorite savory favorites in no time!
Print
Roasted Vegetable Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch, Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Vegetable Quiche is a savory and satisfying dish perfect for any meal of the day. Featuring a flaky pie crust filled with sautéed broccoli, red bell pepper, zucchini, cherry tomatoes, and melted cheddar cheese, all bound together with a creamy egg and milk mixture. Baked to golden perfection, it offers a delightful combination of flavors and textures that are sure to please.
Ingredients
Crust
- 1 pie crust
Vegetables
- 1 cup chopped broccoli
- 1 red bell pepper, chopped
- 1 small zucchini, sliced
- 1/2 cup cherry tomatoes, halved
Cheese
- 1/2 cup shredded cheddar cheese
Egg Mixture
- 4 eggs
- 1 cup milk
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the quiche.
- Prepare Pie Crust: Spread the pie crust evenly in a pie dish and set aside to create the base for the quiche.
- Sauté Vegetables: In a skillet, sauté the chopped broccoli, red bell pepper, and sliced zucchini until they are slightly softened, enhancing their flavor and texture.
- Add Vegetables to Crust: Place the sautéed vegetables along with the halved cherry tomatoes evenly over the pie crust in the dish.
- Sprinkle Cheese: Evenly sprinkle the shredded cheddar cheese over the vegetable layer for a rich, cheesy flavor.
- Mix Egg Custard: In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined to form the custard base for the quiche.
- Pour Egg Mixture: Pour the egg mixture carefully over the vegetables and cheese in the pie crust, ensuring even coverage.
- Bake Quiche: Bake the quiche in the preheated oven for 35-40 minutes, or until the egg custard is set and the crust is golden brown, signaling the dish is fully cooked.
- Cool and Serve: Allow the quiche to cool slightly before slicing, which helps it set further and makes it easier to serve.
Notes
- You can substitute milk with half-and-half or cream for a richer texture.
- Feel free to add your favorite herbs such as thyme or basil to enhance flavor.
- Make sure not to overcook the vegetables during sautéing; they should be slightly tender to retain some freshness.
- Letting the quiche cool completely before slicing will produce cleaner cuts.
- This quiche can be served warm or at room temperature.
