Roasted Vegetable Quiche Recipe

Prep: 20 mins

Cook: 60 mins

Total: 80 mins

Servings: 6 servings

Yield: 1 quiche

28 ratings

Nutritional Guidelines (per serving)
444	Calories
30g	Fat
37g	Carbs
8g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	444
% Daily Value*
Total Fat 30g	39%
Saturated Fat 12g	58%
Cholesterol 64mg	21%
Sodium 553mg	24%
Total Carbohydrate 37g	14%
Dietary Fiber 4g	16%
Total Sugars 8g
Protein 8g
Vitamin C 50mg	248%
Calcium 203mg	16%
Iron 1mg	8%
Potassium 480mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic vegetarian quiche is the perfect vehicle for using up roasted vegetables. While the recipe includes instructions for roasting, you can use last night's leftovers instead. The vibrant colors and flavors of this delicious quiche are sure to become a family favorite.

What is quiche exactly? At its most basic, it’s a savory cheese custard pie that can be made with a staggering variety of fillings—ham, bacon, onions, mushrooms, shellfish, asparagus and other veggies, and the list goes on. If you can't find pouring cream (20 percent butterfat), try the next best thing. In the United States, that would be half-and-half (18 percent butterfat).

An impressive centerpiece, this roasted vegetable quiche is delicious for brunch, lunch, or even dinner. Serve with a simple green salad.

2 (12-ounces) sheets frozen shortcrust pastry, or ready-rolled pie dough, partially thawed

For the Vegetables:

1 pound butternut squash, peeled and cubed
1 medium red onion, quartered
1 medium red bell pepper, thickly sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
10 medium cherry tomatoes, halved
1/4 cup olive oil
Salt and pepper, to taste

For the Quiche Mix:

5 large eggs
6 3/4 ounces whole milk
3 1/2 ounces heavy cream
1/3 cup grated Parmesan cheese
1/4 cup grated Gruyere cheese
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon sea salt

Gather the ingredients.

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Preheat oven to 350 F/180 C. Place a baking tray in the oven.
To make the pastry shell, use pastry to line the base and sides of a 10-inch tart pan with a removable bottom. Gently press the pastry up against the sides, making sure there are no air bubbles. Trim to fit and prick the base with a fork. Place in the freezer for 15 minutes or until firm.

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Line the pastry with foil and add baking beads or uncooked rice to blind bake.

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Place the tin on the preheated baking tray in the oven and bake for 10 to 15 minutes or until golden. Remove from the oven.

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Carefully remove the foil and baking beads and set the pastry shell aside to cool.

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Spread out the vegetables in a large baking dish. Coat well in oil and season with salt and pepper.

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Roast in the oven for about 25 to 30 minutes until very slightly charred. Set aside and cool slightly, separating the onion layers.

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In a large mixing bowl, whisk together the eggs with the milk and cream. Stir in the cheeses, parsley, and salt.

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Transfer egg mixture to a liquid measuring cup with a spout.

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Spread the roasted vegetables over the bottom of the pastry shell (which is still on the baking tray to catch any drips during baking).

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Carefully pour the egg mixture over top. Bake for 30 to 35 minutes or until just set.

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Let cool for a few minutes and serve warm or at room temperature.

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