Classic Roasted Vegetable Quiche

By
Syrie Wongkaew
Syrie Wongkaew
Sydney-based food writer, editor, photographer, and food stylist with a focus on Australian and Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 02/15/23
Classic Roasted Vegetable Quiche

The Spruce / Cara Cormack

Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 6 servings
Yield: 1 quiche
Nutrition Facts (per serving)
665 Calories
43g Fat
61g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 665
% Daily Value*
Total Fat 43g 55%
Saturated Fat 15g 76%
Cholesterol 64mg 21%
Sodium 804mg 35%
Total Carbohydrate 61g 22%
Dietary Fiber 6g 23%
Total Sugars 11g
Protein 12g
Vitamin C 50mg 248%
Calcium 215mg 17%
Iron 3mg 18%
Potassium 539mg 11%
*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 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.

Ingredients

  • 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

  1. Gather the ingredients.

    Classic Roasted Vegetable Quiche ingredients

    The Spruce / Cara Cormack

  2. Preheat the oven to 350 F. Place a baking tray in the oven.

  3. 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.

    pastry in a pastry shell, prick the base with a fork

    The Spruce / Cara Cormack

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

    aluminum foil and rice on top of the pastry

    The Spruce / Cara Cormack

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

    baked pastry shell with rice on top on a baking sheet

    The Spruce / Cara Cormack

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

    baked pastry shell on a baking sheet

    The Spruce / Cara Cormack

Roast the Vegetables

  1. 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.

    vegetables on a baking sheet

    The Spruce / Cara Cormack

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

    baked vegetables on a baking sheet

    The Spruce / Cara Cormack

Make the Filling

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

    whisk together the eggs with the milk, cream, cheeses, parsley, and salt

    The Spruce / Cara Cormack

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

    egg mixture in a measuring cup

    The Spruce / Cara Cormack

Assemble and Bake the Quiche

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

    Spread the roasted vegetables over the bottom of the pastry shell

    The Spruce / Cara Cormack

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

    pour the egg mixture over the vegetables in the pastry

    The Spruce / Cara Cormack

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

    Classic Roasted Vegetable Quiche

    The Spruce / Cara Cormack

  4. Enjoy.

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.