Roasted Vegetable Quiche
This roasted vegetable quiche is perfect for a rainy day picnic, offering a savory blend of seasonal vegetables in a flaky crust. Packed with eggs and cheese, it provides a hearty and wholesome meal option.
Prep time: 15 minutesCook time: 45 minutesServes: 6
Ingredients
1 tbsp olive oil
1 small red bell pepper, diced
1 small zucchini, sliced
1 small red onion, sliced
1 cup cherry tomatoes, halved
1 tsp salt
1/2 tsp black pepper
1 store-bought pie crust
5 large eggs
1/2 cup heavy cream
1 cup shredded Gruyère cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and black pepper.
3. Spread the vegetables on a baking sheet and roast for 20 minutes, until tender and lightly browned.
4. Reduce the oven temperature to 375°F (190°C).
5. Roll out the pie crust and fit it into a 9-inch tart pan. Prick the bottom with a fork.
6. Bake the pie crust in the oven for 10 minutes, then remove from oven.
7. In a large bowl, whisk together eggs and heavy cream. Stir in Gruyère cheese, Parmesan cheese, and fresh basil.
8. Add the roasted vegetables to the egg mixture and stir until combined.
9. Pour the filling into the pre-baked pie crust.
10. Bake the quiche in the oven for 30-35 minutes, until the top is golden and the filling is set.
11. Let cool for 10 minutes before slicing and serving.
Storage
Store the quiche in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat slices in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
