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
Scale
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
