This Roasted Vegetable Quiche is a delightful way to enjoy a medley of fresh veggies wrapped in a creamy, cheesy embrace. It's perfect for brunch, lunch, or even a light dinner, making the most of seasonal ingredients you might already have on hand.
Olive oil helps to roast the vegetables to perfection, enhancing their natural flavors. A small red bell pepper adds a hint of sweetness, while zucchini brings a subtle, earthy flavor. The red onion provides a slight tang and the cherry tomatoes burst with juiciness. Salt and black pepper are essentials for seasoning. The store-bought pie crust offers convenience without sacrificing taste. Eggs and heavy cream create the creamy base of the quiche. Gruyère cheese adds a nutty depth, complemented by the sharpness of Parmesan cheese. Finally, fresh basil gives a fragrant lift to the dish.
This quiche pairs beautifully with a simple green salad tossed in a light vinaigrette. A chilled glass of white wine, like a crisp Sauvignon Blanc, complements the flavors perfectly.
Start by preheating your oven to 400°F (200°C). Toss the diced red bell pepper, sliced zucchini, red onion, and halved cherry tomatoes with olive oil, a teaspoon of salt, and half a teaspoon of black pepper. Spread these colorful veggies out on a baking sheet. Roast them for about 20 minutes until they're tender and have a slight char.
While the veggies are roasting, reduce the oven temperature to 375°F (190°C). Roll out your store-bought pie crust and carefully fit it into a 9-inch tart pan. Prick the bottom with a fork to prevent bubbling, then pop it into the oven for a quick 10-minute bake to set the crust.
In a large bowl, whisk together the eggs and heavy cream until smooth. Stir in the Gruyère and Parmesan cheeses, along with the chopped fresh basil. Once the vegetables are done, add them to your egg mixture and mix everything until well combined.
Pour this delightful mixture into the pre-baked pie crust. Bake the quiche for 30-35 minutes until the top is golden and the filling is firm. Let it cool for about 10 minutes before slicing into wedges and serving up a warm, inviting dish.
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