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
Scale
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.
