This Roasted Vegetable Quiche is the perfect combination of a flaky homemade crust, creamy egg filling, and flavorful roasted vegetables. It’s a versatile dish, ideal for breakfast, brunch, or even a light dinner. Packed with nutrients and customizable with your favorite veggies, this quiche is a crowd-pleaser that showcases the comfort of home cooking.
Ingredients:
For the Crust:
- 1 1/4 cups (150g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the Filling:
- 1 tablespoon olive oil
- 1 medium zucchini, sliced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 1 cup (about 150g) cherry tomatoes, halved
- 1/2 cup (75g) mushrooms, sliced
- 1 teaspoon dried thyme or fresh thyme leaves
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 1/2 cups (180g) shredded cheese (cheddar, mozzarella, or a blend)
- 4 large eggs
- 1 cup (240ml) milk or heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg (optional)
Instructions:
- Make the Crust : In a spacious bowl, combine the flour and salt, whisking them together until well mixed. Incorporate the chilled, cubed butter and use a pastry cutter or your hands to work the mixture until it forms a crumbly texture. Slowly add ice-cold water, one tablespoon at a time, stirring gently until the dough begins to form. Be careful not to overwork it. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Vegetables : Preheat your oven to 400°F (200°C).Toss the zucchini, red bell pepper, onion, cherry tomatoes, and mushrooms with olive oil, thyme, oregano, salt, and pepper. Spread evenly on a baking sheet.Roast for 15–20 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized. Remove and set aside.
- Assemble the Quiche : Reduce the oven temperature to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch (23 cm) pie dish. Carefully press the dough into the dish, removing any excess. Use a fork to prick the base, ensuring it doesn’t puff up during baking. Bake the crust blind for 10 minutes using pie weights or dried beans.
- Prepare the Filling : In a roomy bowl, beat together the eggs, milk (or cream), garlic powder, a dash of nutmeg (if desired), and season with a pinch of salt and pepper. Layer the shredded cheese on the bottom of the pre-baked crust, followed by the roasted vegetables. Pour the egg mixture over the top.
- Bake the Quiche : Bake the assembled quiche in the oven at 375°F (190°C) for 35–40 minutes, or until the filling is set and the top is golden brown. Allow the quiche to cool for 10 minutes before slicing and serving.
Conclusion:
This Roasted Vegetable Quiche is a delicious and wholesome dish that combines a flaky crust, creamy filling, and perfectly roasted vegetables. Whether enjoyed warm or at room temperature, it’s a versatile meal that’s as satisfying as it is simple to make. Pair it with a fresh salad or enjoy it on its own!
Roasted Vegetable Quiche with Buttery Homemade Crust
Aflaky homemade crust filled with a creamy egg mixture, shredded cheese, andperfectly roasted zucchini, bell peppers, tomatoes, mushrooms, and onions,finished with aromatic herbs.
Ingredients
For the Crust:
- 1 1/4 cups 150g all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup 115g unsalted butter, cold and cubed
- 3 –4 tablespoons ice water
For the Filling:
- 1 tablespoon olive oil
- 1 medium zucchini sliced
- 1 red bell pepper diced
- 1 medium onion diced
- 1 cup about 150g cherry tomatoes, halved
- 1/2 cup 75g mushrooms, sliced
- 1 teaspoon dried thyme or fresh thyme leaves
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 1/2 cups 180g shredded cheese (cheddar, mozzarella, or a blend)
- 4 large eggs
- 1 cup 240ml milk or heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg optional
Instructions
- Make the Crust : In a spacious bowl, combine the flour and salt, whisking them together until well mixed. Incorporate the chilled, cubed butter and use a pastry cutter or your hands to work the mixture until it forms a crumbly texture. Slowly add ice-cold water, one tablespoon at a time, stirring gently until the dough begins to form. Be careful not to overwork it. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Vegetables : Preheat your oven to 400°F (200°C). Toss the zucchini, red bell pepper, onion, cherry tomatoes, and mushrooms with olive oil, thyme, oregano, salt, and pepper. Spread evenly on a baking sheet. Roast for 15–20 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized. Remove and set aside.
- Assemble the Quiche : Reduce the oven temperature to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch (23 cm) pie dish. Carefully press the dough into the dish, removing any excess. Use a fork to prick the base, ensuring it doesn’t puff up during baking. Bake the crust blind for 10 minutes using pie weights or dried beans.
- Prepare the Filling : In a roomy bowl, beat together the eggs, milk (or cream), garlic powder, a dash of nutmeg (if desired), and season with a pinch of salt and pepper. Layer the shredded cheese on the bottom of the pre-baked crust, followed by the roasted vegetables. Pour the egg mixture over the top.
- Bake the Quiche : Bake the assembled quiche in the oven at 375°F (190°C) for 35–40 minutes, or until the filling is set and the top is golden brown. Allow the quiche to cool for 10 minutes before slicing and serving.