Description
This Roasted Vegetable Quiche is a savory delight perfect for any meal, featuring a flaky pie crust filled with a colorful mix of sautéed broccoli, red bell pepper, zucchini, and cherry tomatoes, topped with melted cheddar cheese and a creamy egg custard. Baked to golden perfection, it offers a nutritious and delicious option for breakfast, brunch, lunch, or dinner.
Ingredients
Scale
Pie 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
Custard
- 4 eggs
- 1 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the quiche evenly.
- Prepare the crust: Lay the pie crust into a pie dish, pressing it gently into the edges and setting it aside while you prepare the filling.
- Sauté the vegetables: In a skillet over medium heat, sauté the chopped broccoli, red bell pepper, and sliced zucchini until they are slightly softened, about 5-7 minutes. This step enhances the flavors and ensures the vegetables are tender.
- Assemble the filling: Spread the sautéed vegetables along with the halved cherry tomatoes evenly in the prepared pie crust.
- Add cheese: Sprinkle the shredded cheddar cheese over the top of the vegetables in the crust for a flavorful melted cheese layer.
- Make the custard: In a bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined, creating a creamy custard base for the quiche.
- Pour custard over vegetables: Carefully pour the egg and milk mixture over the vegetable and cheese filling in the pie crust, allowing it to fill in evenly.
- Bake the quiche: Place the pie dish in the preheated oven and bake for 35-40 minutes. Bake until the quiche is set in the center and the crust is golden brown, indicating it is fully cooked.
- Cool and serve: Allow the quiche to cool slightly before slicing. This resting time helps it to set further and makes slicing easier. Serve warm or at room temperature for the best flavor and texture.
Notes
- Feel free to substitute the vegetables with your favorites or seasonal options, such as spinach, mushrooms, or asparagus.
- If you prefer a richer quiche, use half-and-half or cream instead of milk.
- For a gluten-free version, use a gluten-free pie crust.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- This quiche pairs wonderfully with a side salad or fresh fruit for a balanced meal.
