Roasted Vegetable Quiche: A Savory Delight for Any Meal Recipe
If you’re hunting for a meal that’s effortlessly elegant and bursting with flavor, look no further than Roasted Vegetable Quiche: A Savory Delight for Any Meal. This luscious recipe bakes golden, caramelized veggies into a creamy, cheesy custard set inside a tender crust. Whether you’re planning a weekend brunch, need a satisfying lunch, or want a simple but impressive dinner, this quiche shines every time. It’s a true kitchen chameleon that hits all the right notes for vegetarians and meat-lovers alike—and you’ll love how every bite weaves together garden-fresh taste with French bistro warmth!
Ingredients You’ll Need
The beauty of this quiche is how it turns basic, colorful ingredients into something truly memorable. Every component adds its unique character—from creamy eggs to roasted veggies and tangy feta, they all have a starring role. Here’s what you’ll need, along with a chef’s tip for each one:
- Prepared 9-inch pie crust: Use store-bought for convenience or homemade for an extra flaky touch—just make sure it’s unbaked and ready to fill!
- 1 red bell pepper, diced: Red bell peppers sweeten as they roast, giving color and gentle bite to the quiche.
- 1 small zucchini, diced: Zucchini melts into the creamy filling, adding subtle green flecks and tenderness.
- 1 small yellow squash, diced: Yellow squash mimics zucchini’s texture for a sunny pop in every slice.
- 1/2 red onion, chopped: Roasted red onion delivers sweetness and a gorgeous purple hue.
- 1 tablespoon olive oil: A healthy drizzle helps caramelize the veggies for the richest flavor.
- 1/2 teaspoon salt: Essential for amping up all those garden flavors.
- 1/4 teaspoon black pepper: Adds just the right hint of warmth and depth.
- 1 cup shredded mozzarella cheese: Melts into creamy, gooey pockets throughout the quiche.
- 1/2 cup crumbled feta cheese: Feta brings tang and a salty kick that balances the custard.
- 4 large eggs: The backbone of your custard, giving structure and rich flavor.
- 1 cup whole milk or half-and-half: Choose your richness! Half-and-half makes it silky, while whole milk keeps it a touch lighter.
- 1 teaspoon dried thyme: This earthy herb pairs beautifully with the roasted veggies and eggs.
- 1 teaspoon garlic powder: Just a sprinkle infuses every bite with mellow garlic undertones.
- 2 tablespoons fresh parsley, chopped: Stirred into the eggs, parsley brightens and freshens up the whole dish!
How to Make Roasted Vegetable Quiche: A Savory Delight for Any Meal
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F. Toss the diced bell pepper, zucchini, yellow squash, and chopped red onion with olive oil, salt, and black pepper. Spread everything out on a baking sheet so the veggies roast, not steam—it makes all the difference! Pop them in the oven for about 20 minutes, stirring halfway. You’re looking for veggies that are tender and slightly caramelized around the edges, which amps up their natural sweetness and gives your quiche its signature depth of flavor.
Step 2: Prepare the Pie Crust
Once your veggies are nearly done, lower the oven temperature to 375°F and grab your 9-inch pie crust. Place it in a pie dish and use a fork to prick the bottom a few times. This little trick prevents the crust from puffing up while baking and guarantees a crisp base for your Roasted Vegetable Quiche: A Savory Delight for Any Meal.
Step 3: Layer the Cheese and Vegetables
Now for the fun part! Sprinkle the shredded mozzarella and crumbled feta evenly over the pie crust. Then, pile on your roasted vegetables, spreading them out so each slice of quiche gets a hearty mix. Layering the cheese first helps create those delicious, melty layers throughout the custard.
Step 4: Mix the Custard
In a medium bowl, whisk together the eggs, whole milk or half-and-half, dried thyme, garlic powder, and fresh parsley. You’re aiming for a smooth, slightly frothy mixture that’ll bake up creamy and rich. Pour this custard gently over your veggies and cheese, letting it seep into every nook and cranny.
Step 5: Bake the Quiche
Bake the assembled quiche at 375°F for 35 to 40 minutes. You’ll know it’s ready when the center is set (just give it a gentle jiggle test) and the top is golden brown. If it starts to brown too quickly, tent it loosely with foil. Once done, let your Roasted Vegetable Quiche: A Savory Delight for Any Meal rest for at least 10 minutes before slicing. This helps everything settle, so every cut is picture-perfect.
How to Serve Roasted Vegetable Quiche: A Savory Delight for Any Meal
Garnishes
A gorgeous quiche deserves the royal treatment! Scatter a handful of extra chopped fresh parsley or a few thyme sprigs over the top for a burst of green. For a touch of brightness, a pinch of lemon zest or a drizzle of good olive oil just before serving can make each slice pop with freshness.
Side Dishes
This quiche shines alongside a crisp, simple salad—think peppery arugula or a tangy vinaigrette-tossed greens platter. If you want something a bit more substantial, serve it with roasted new potatoes, fresh fruit, or even a light soup. The versatility of Roasted Vegetable Quiche: A Savory Delight for Any Meal means you can pair it with nearly anything your heart (or appetite) craves!
Creative Ways to Present
For an elegant brunch, cut the quiche into small wedges and stack them artfully on a platter with edible flowers or microgreens. Hosting a picnic? Let the quiche cool fully, then cut into squares for easy finger food. If you’re serving it for dinner, nestle a generous slice atop a bed of greens and drizzle with herbed yogurt or a tangy sauce. A beautiful quiche deserves a little fanfare!
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Vegetable Quiche: A Savory Delight for Any Meal keeps beautifully in the fridge for up to three days. Just wrap your slices tightly or transfer them to an airtight container to keep them moist and delicious. The flavors somehow get even better as they meld together overnight!
Freezing
If you want to freeze your quiche, allow it to cool completely first. Wrap tightly in plastic wrap, then foil, and freeze for up to two months. For extra convenience, freeze individual slices so you can grab just what you need for quick meals.
Reheating
To reheat, let frozen quiche slices thaw in the fridge overnight or use the defrost setting on your microwave. Warm them in a 350°F oven for 10 to 15 minutes (covered with foil to retain moisture). If you’re in a rush, a microwave works fine, but the crust stays flakiest when reheated in the oven.
FAQs
Can I add different vegetables?
Absolutely! Roasted Vegetable Quiche: A Savory Delight for Any Meal is endlessly customizable. Try mushrooms, asparagus, spinach, or cherry tomatoes—just roast them first so they don’t water down the custard.
What’s the best cheese substitute if I don’t have feta?
If feta isn’t your favorite or you’re out, swap it for goat cheese, sharp cheddar, or even grated Gruyère. Feta adds tanginess, but other cheeses work wonderfully in this adaptable recipe.
Can I make this gluten free?
Definitely. Simply use a gluten-free pie crust (store-bought or homemade) and follow the rest of the recipe as written. Roasted Vegetable Quiche: A Savory Delight for Any Meal is delicious in gluten-free form!
How do I know when my quiche is fully baked?
The quiche is done when the filling is just set—the center should no longer jiggle when gently shaken. If you’re unsure, insert a knife into the center; it should come out clean but still moist. Letting it rest ensures clean slices.
Is this quiche good cold?
Yes! Roasted Vegetable Quiche: A Savory Delight for Any Meal is fantastic chilled, making it a perfect make-ahead dish for packed lunches or picnics. The flavors are just as vibrant straight from the fridge.
Final Thoughts
If you’re looking to bring a bit of bistro magic to your kitchen, you simply have to try Roasted Vegetable Quiche: A Savory Delight for Any Meal. It’s easy on effort, big on flavor, and effortlessly fits into any meal plan. Give it a whirl—you’ll wonder how you ever lived without it!
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Roasted Vegetable Quiche: A Savory Delight for Any Meal Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Roasted Vegetable Quiche is a delightful savory dish suitable for any meal of the day. Filled with a colorful array of vegetables, cheeses, and aromatic herbs, this quiche is a perfect addition to brunch or a light dinner.
Ingredients
For the Roasted Vegetables:
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1/2 red onion, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quiche:
- 1 prepared 9-inch pie crust (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 4 large eggs
- 1 cup whole milk or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast the vegetables: Toss bell pepper, zucchini, squash, and red onion with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes until tender and caramelized.
- Prepare the crust: Place the pie crust in a 9-inch pie dish and sprinkle mozzarella and feta over the crust. Add the roasted vegetables.
- Mix the egg mixture: In a bowl, whisk together eggs, milk, thyme, garlic powder, and parsley. Pour over the vegetables.
- Bake: Bake at 375°F for 35–40 minutes until set and golden. Let it rest before serving.
Notes
- This quiche can be served warm, at room temperature, or chilled.
- Experiment with adding spinach, mushrooms, or asparagus for variety.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Baking
- Cuisine: French, American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 145 mg
