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
Scale
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