|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 4g||16%|
|Total Sugars 8g|
|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 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).
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:
Gather the ingredients.
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.
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. Remove from the oven.
Carefully remove the foil and baking beads and set the pastry shell aside to cool.
Spread out the vegetables in a large baking dish. Coat well in 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, separating the onion layers.
In a large mixing bowl, whisk together the eggs with the milk and cream. Stir in the cheeses, parsley, and salt.
Transfer egg mixture to a liquid measuring cup with a spout.
Spread the roasted vegetables over the bottom of the pastry shell (which is still 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.
Cooled quiche can be kept in the refrigerator for up to 3 days. Reheat in the oven if serving warm.