Roasted Veggie Quiche

A savory quiche filled with tender, oven-roasted vegetables and creamy custard, all nestled in a flaky pastry crust. This versatile dish makes a satisfying breakfast, brunch centerpiece, or light dinner.

Why You’ll Love This Recipe

• Vibrant flavors and textures: Roasting the vegetables brings out their natural sweetness and creates slight caramelization, while the creamy egg custard balances the dish.

• Make-ahead convenience: Assemble in advance and bake when you’re ready, or enjoy leftovers throughout the week.

• Customizable: Swap in your favorite vegetables or cheeses to suit your taste or whatever you have on hand.

• Crowd-pleaser: Elegant enough for company, simple enough for a casual family meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 (9-inch) refrigerated pie crust

• 1 red bell pepper, seeded and diced

• 1 small zucchini, sliced into ½-inch rounds

• 1 small red onion, thinly sliced

• 1 cup cherry tomatoes, halved

• 1 cup baby spinach, roughly chopped

• 2 tablespoons olive oil

• 1 teaspoon dried thyme

• Salt and freshly ground black pepper, to taste

• 4 large eggs

• 1 cup whole milk

• ½ cup heavy cream

• 1 cup shredded Gruyère cheese (or Swiss cheese)

Directions

1. Preheat and prepare vegetables. Preheat your oven to 200 °C (400 °F).

2. Roast the veggies. In a large bowl, toss the bell pepper, zucchini, onion, and cherry tomatoes with olive oil, dried thyme, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast until tender and lightly caramelized, about 20 minutes.

3. Reduce oven temperature. Lower the oven to 180 °C (350 °F).

4. Assemble the quiche. Fit the pie crust into a 9-inch quiche or pie pan. Sprinkle the chopped spinach evenly over the bottom, then distribute the roasted vegetables on top.

5. Make the custard. In a mixing bowl, whisk together the eggs, milk, heavy cream, and a pinch of salt and pepper until smooth.

6. Fill and top. Carefully pour the custard mixture over the vegetables in the crust. Sprinkle the shredded Gruyère evenly on the surface.

7. Bake. Bake until the custard is set and the top is lightly golden, 35 to 40 minutes. A knife inserted in the center should come out clean.

8. Rest and serve. Let the quiche rest for at least 10 minutes before slicing to ensure clean cuts.

Servings and timing

• Servings: 6 to 8 slices

• Prep time: 20 minutes

• Cook time: 40 minutes

• Total time: 1 hour

Variations

• Cheese swap: Replace Gruyère with cheddar, goat cheese, or feta for a different flavor profile.

• Vegetable mix-up: Use mushrooms, asparagus, broccoli florets, or kale in place of—or in addition to—the listed vegetables.

• Add protein: Stir in cooked bacon, diced ham, or smoked salmon for extra heartiness.

• Crust alternatives: Use a whole-wheat crust, gluten-free crust, or omit the crust altogether for a crustless quiche.

Storage/Reheating

• To store: Allow the quiche to cool completely. Wrap tightly or transfer to an airtight container and refrigerate for up to 3 days.

• To reheat:

  • Oven: Preheat to 180 °C (350 °F) and bake slices on a baking sheet for 10–12 minutes, until heated through.

  • Microwave: Heat individual slices for 1 to 2 minutes on medium power, checking to avoid overcooking.

FAQs

What type of pie crust should I use?

You may use a store-bought refrigerated pie crust for convenience or prepare a homemade shortcrust pastry. Both yield excellent results; just ensure it’s blind-baked slightly if you prefer an extra-crisp bottom.

Can I prepare this quiche in advance?

Yes. Assemble the quiche up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to bake, allow it to sit at room temperature for 20 minutes before placing it in a preheated oven.

How do I prevent a soggy crust?

Blind-bake the crust for 8–10 minutes at 180 °C (350 °F) before filling, brushing the crust with a thin layer of beaten egg white to seal it if desired.

Can I freeze leftover quiche?

Absolutely. Wrap cooled slices tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Is it possible to make this quiche dairy-free?

Yes. Substitute the milk and cream with full-fat coconut milk or a plant-based cream, and use a dairy-free cheese alternative.

What’s the best way to reheat quiche without drying it out?

Reheating gently in a low oven (180 °C/350 °F) helps preserve moisture. Cover lightly with foil if you notice the top browning too quickly.

How can I tell when the quiche is fully cooked?

The edges should be set and slightly golden, and the center should no longer jiggle when gently shaken. A knife inserted into the middle should come out clean.

Can I use egg substitutes or fewer eggs?

Reducing the number of eggs will alter the texture and structure. If using an egg substitute, choose one formulated for baking and follow the manufacturer’s guidelines for equivalent volume.

Why did my quiche crack on top?

Rapid temperature changes can cause the custard to rise and crack. Ensure the oven temperature is accurate and allow the quiche to cool gradually in the turned-off oven with the door ajar for a few minutes before removing.

How do I reheat quiche in an air fryer?

Preheat the air fryer to 160 °C (320 °F). Place a slice in the basket and heat for about 5 minutes, checking for doneness and adjusting time as needed.

Conclusion

This Roasted Veggie Quiche offers a delightful balance of sweet, caramelized vegetables and rich, creamy custard in every slice. Whether you’re hosting brunch, meal-prepping for the week, or seeking a comforting dinner, this recipe delivers on flavor, flexibility, and ease. Enjoy experimenting with different vegetables, cheeses, and add-ins to make it your own signature dish.