Classic Roasted Vegetable Quiche

Classic Roasted Vegetable Quiche

The Spruce / Cara Cormack

Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 6 servings
Yield: 1 quiche
Nutritional Guidelines (per serving)
444 Calories
30g Fat
37g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Classic Roasted Vegetable Quiche ingredients

    The Spruce / Cara Cormack

  2. Preheat oven to 350 F/180 C. Place a baking tray in the oven.

  3. 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.

    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. Remove from the oven.

    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

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

    vegetables on a baking sheet

    The Spruce / Cara Cormack

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

    baked vegetables on a baking sheet

    The Spruce / Cara Cormack

  9. 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

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

    egg mixture in a measuring cup

    The Spruce / Cara Cormack

  11. Spread the roasted vegetables over the bottom of the pastry shell (which is still 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

  12. 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

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

    Classic Roasted Vegetable Quiche

    The Spruce / Cara Cormack

Tip

Cooled quiche can be kept in the refrigerator for up to 3 days. Reheat in the oven if serving warm.