There’s something magical about pulling a golden, savory quiche out of the oven. The combination of a buttery homemade crust and a creamy, roasted vegetable filling creates a comforting meal perfect for breakfast, brunch, lunch, or dinner. This Roasted Vegetable Quiche with Buttery Homemade Crust is packed with flavors from caramelized veggies, melted cheese, and a fluffy egg custard—all encased in a crisp, flaky crust.
Whether you’re making this quiche for a family gathering, meal prep, or a cozy weekend treat, you’ll love how versatile and satisfying it is. You can customize the vegetables, use your favorite cheese, and enjoy it hot or cold. Plus, making the crust from scratch is easier than you think, and the rich, buttery taste is well worth the effort.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: Roasted veggies bring sweetness and depth, while the creamy egg filling is smooth and rich.
- Buttery, Flaky Crust: Homemade crust makes all the difference, delivering a crispy texture and buttery flavor.
- Versatile and Customizable: Swap out veggies or cheeses to suit your taste or use what you have on hand.
- Great for Meal Prep: Quiche keeps well and tastes delicious reheated or eaten cold.
- Impressive Yet Simple: Looks fancy but is easy enough for beginner bakers.
Ingredients for Roasted Vegetable Quiche with Buttery Homemade Crust
Here’s everything you need to make this flavor-packed quiche from scratch.
For the Buttery Homemade Crust
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 ¼ cups (150g) | Provides structure for the crust |
| Salt | ¼ teaspoon | Enhances flavor |
| Unsalted butter | ½ cup (115g) | Cold and cubed for flakiness |
| Ice water | 3–4 tablespoons | Binds the dough |
For the Roasted Vegetable Filling
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 1 tablespoon | For roasting vegetables |
| Zucchini | 1 medium, sliced | Adds moisture and texture |
| Red bell pepper | 1, diced | Provides sweetness and color |
| Onion | 1 medium, diced | For savory depth |
| Cherry tomatoes | 1 cup (150g), halved | Adds acidity and sweetness |
| Mushrooms | ½ cup (75g), sliced | Brings umami flavor |
| Dried thyme or fresh thyme leaves | 1 teaspoon | For herby flavor |
| Dried oregano | 1 teaspoon | Adds warmth |
| Salt & black pepper | To taste | For seasoning |
For the Egg Custard
| Ingredient | Quantity | Notes |
|---|---|---|
| Shredded cheese (cheddar, mozzarella, or blend) | 1 ½ cups (180g) | Adds richness and flavor |
| Eggs | 4 large | Creates the custard base |
| Milk or heavy cream | 1 cup (240ml) | Makes the filling creamy |
| Garlic powder | ½ teaspoon | Enhances the savory notes |
| Ground nutmeg (optional) | ¼ teaspoon | Adds warmth |
Step-by-Step Instructions
1. Make the Buttery Homemade Crust
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
- Add ice water: Slowly drizzle in ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking the dough to ensure a flaky crust.
- Chill the dough: Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Roast the Vegetables
- Preheat oven to 400°F (200°C).
- Prepare the vegetables: Toss zucchini, red bell pepper, onion, cherry tomatoes, and mushrooms with olive oil, thyme, oregano, salt, and pepper.
- Roast: Spread vegetables on a baking sheet and roast for 15–20 minutes, stirring halfway through until they’re tender and slightly caramelized. Remove and let cool.
3. Prepare the Crust for Baking
- Reduce oven temperature to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a circle to fit a 9-inch (23 cm) pie dish.
- Press and trim: Gently press the dough into the dish and trim any excess. Prick the base with a fork to prevent puffing.
- Blind bake: Cover with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove weights, and bake for another 5 minutes until lightly golden.
4. Prepare the Egg Custard
- In a large bowl, whisk together the eggs, milk or cream, garlic powder, nutmeg (if using), salt, and pepper until smooth.
5. Assemble the Quiche
- Layer the filling: Sprinkle shredded cheese evenly over the base of the pre-baked crust.
- Add roasted vegetables: Spread the roasted vegetables over the cheese.
- Pour custard mixture: Carefully pour the egg mixture over the filling, ensuring it covers the vegetables evenly.
6. Bake the Quiche
- Bake at 375°F (190°C) for 35–40 minutes until the filling is set and the top is golden brown.
- Cool and serve: Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.
Tips for the Best Roasted Vegetable Quiche
1. Keep Ingredients Cold for the Crust
Cold butter and ice water are crucial for a flaky, tender crust.
2. Don’t Skip the Blind Bake
Pre-baking the crust prevents sogginess when the filling is added.
3. Use Fresh Vegetables
Roasting fresh veggies enhances their flavor and removes excess moisture.
4. Experiment with Cheese
Try different cheeses like gruyere, feta, or goat cheese for unique flavors.
5. Add Protein (Optional)
Incorporate cooked bacon, ham, or tofu for extra protein.
Nutritional Benefits of Roasted Vegetable Quiche
This quiche is not only delicious but also nutrient-dense, featuring:
| Nutrient | Benefits |
|---|---|
| Protein (eggs & cheese) | Supports muscle repair and growth |
| Fiber (vegetables) | Promotes digestive health |
| Vitamins A & C (bell peppers & zucchini) | Boosts immune function |
| Calcium (cheese & milk) | Strengthens bones and teeth |
| Healthy fats (olive oil & eggs) | Provides energy and supports brain health |
What to Serve with Roasted Vegetable Quiche
Pair your quiche with:
- Fresh garden salad – A light, refreshing contrast.
- Roasted potatoes – For a hearty meal.
- Soup (tomato or vegetable) – Complements the quiche’s richness.
- Crusty bread – Perfect for soaking up every bite.
Common Mistakes to Avoid
1. Overmixing the Dough
This can lead to a tough crust instead of a flaky one.
2. Skipping the Chill Time for the Dough
Chilling helps prevent shrinkage and improves texture.
3. Overloading the Filling
Too many vegetables or too much liquid can cause a soggy quiche.
4. Not Preheating the Oven
A hot oven ensures the quiche bakes evenly and sets properly.
FAQ: Roasted Vegetable Quiche with Buttery Homemade Crust
1. Can I make the quiche ahead of time?
Yes! Bake it up to 2 days in advance and reheat at 350°F (175°C) for 10-15 minutes.
2. Can I freeze the quiche?
Absolutely. Freeze slices or the whole quiche for up to 2 months. Reheat before serving.
3. What other vegetables can I use?
Try spinach, kale, sweet potatoes, or leeks for variety.
4. How do I prevent a soggy crust?
Blind bake the crust and avoid adding too much liquid to the filling.
5. Can I use store-bought pastry?
Yes, but homemade crust provides a superior flavor and texture.
6. What’s the best type of cheese for quiche?
Cheddar, gruyere, and mozzarella are all excellent choices.
Final Thoughts & Call to Action
This Roasted Vegetable Quiche with Buttery Homemade Crust is a delicious, versatile, and satisfying meal that’s easy to make and perfect for any occasion. With flavor-packed roasted veggies, a creamy custard filling, and a crisp, buttery crust, this quiche is bound to become a favorite in your kitchen.
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Roasted Vegetable Quiche with Buttery Homemade Crust
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
A savory, comforting, and satisfying meal, this Roasted Vegetable Quiche with Buttery Homemade Crust is perfect for breakfast, brunch, lunch, or dinner. The combination of a flaky, buttery crust, roasted caramelized vegetables, creamy egg custard, and melty cheese makes every bite flavorful and satisfying. Whether you’re entertaining guests or preparing for a cozy family meal, this quiche is an easy-to-make, crowd-pleasing recipe that can be served warm or at room temperature.
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.
Notes
- Make-Ahead Option: Prepare the crust and roast the vegetables a day ahead to save time.
- Cheese Variations: Use gruyere, feta, or goat cheese for different flavors.
- Vegetable Swaps: Try spinach, kale, or sweet potatoes for variety.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze the baked quiche for up to 2 months; reheat at 350°F (175°C) before serving.
- Gluten-Free Option: Substitute the flour with a gluten-free flour blend.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: brunch, Main Course
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Calories: 152