|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 15g||76%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 6g||23%|
|Total Sugars 11g|
|Vitamin C 50mg||248%|
|*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.|
This quiche recipe is the perfect vehicle for using roasted vegetables, whether they are last night's leftovers or a means to cleaning out the fridge. The vibrant colors and flavors of this delicious quiche make it an impressive centerpiece, delicious for brunch, lunch, or even dinner.
To save time and effort, this recipe calls for frozen pastry or ready-made pie dough. The vegetables include butternut squash, peppers, onion, asparagus, and cherry tomatoes, but feel free to use what you have on hand, or what your family prefers.
2 (12-ounce) sheets frozen shortcrust pastry, or ready-rolled pie dough, partially thawed
For the Vegetables:
1.1 pounds (500 grams) butternut squash, peeled and cubed
1 medium red onion, quartered
1 medium red bell pepper, seeded and thickly sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
10 medium cherry tomatoes, halved
1/4 cup olive oil
Salt, to taste
Freshly ground black pepper, to taste
For the Quiche Mix:
5 large eggs
6 3/4 ounces (200 milliliters) whole milk
3 1/2 ounces (100 milliliters) heavy cream (20 percent butterfat), or half-and-half
1/3 cup grated Parmesan cheese
1/4 cup grated Gruyère cheese
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon sea salt
Steps to Make It
Make the Crust
Gather the ingredients.
Preheat the oven to 350 F. Place a baking tray in the oven.
Using the pastry, 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.
Line the pastry with foil and add baking beads or uncooked rice to blind bake.
Place the tin on the preheated baking tray in the oven and bake for 10 to 15 minutes or until golden.
Carefully remove the foil and baking beads and set the pastry shell aside to cool.
Roast the Vegetables
Spread out the butternut squash, red onion, red bell pepper, asparagus, and cherry tomatoes in a large baking dish. Coat well with oil and season with salt and pepper.
Roast in the oven for about 25 to 30 minutes until very slightly charred. Set aside and cool slightly; separate the onion layers.
Make the Filling
In a large mixing bowl, whisk together the eggs with the milk and cream. Stir in the cheeses, parsley, and salt.
Transfer the egg mixture to a liquid measuring cup with a spout.
Assemble and Bake the Quiche
Spread the roasted vegetables over the bottom of the pastry shell (which should be on the baking tray to catch any drips during baking).
Carefully pour the egg mixture over top. Bake for 30 to 35 minutes or until just set.
Let cool for a few minutes and serve warm or at room temperature.
How to Store
Cooled quiche can be kept in the refrigerator, covered, for up to three days. Reheat in the oven if serving warm.
What Is the Difference Between a Quiche and a Frittata?
Although they are both egg-based dishes that are normally made to be a round shape, quiche and frittatas do have some significant differences. First, a quiche has a crust while a frittata does not. Second, there is more dairy in a quiche than in a frittata—in fact, many frittata recipes don't have any dairy at all. And finally, these brunch recipes differ in the way they are cooked; a quiche is fully baked in the oven and a frittata is cooked on the stovetop and often finished in the oven.