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
Scale
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.
