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Roasted Veggie Quiche

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A savory quiche filled with tender roasted vegetables and a creamy egg custard, nestled in a flaky pastry crust—perfect for brunch or a light dinner.

Ingredients

Scale
  • 1 (9-inch) pie crust, store-bought or homemade
  • 1 small zucchini, diced (about 1 cup)
  • 1 red bell pepper, diced (about 1 cup)
  • 1 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 large eggs
  • 1 cup half-and-half or heavy cream
  • ½ cup shredded Gruyère or Swiss cheese
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 200 °C (400 °F). Place zucchini, bell pepper, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  2. Roast vegetables until tender and slightly caramelized, about 20–25 minutes. Remove from oven and let cool slightly.
  3. Reduce oven temperature to 180 °C (350 °F). Fit the pie crust into a 9-inch quiche or pie pan; crimp edges as desired. Prick the bottom all over with a fork.
  4. In a medium bowl, whisk together eggs and half-and-half until smooth. Stir in roasted veggies and shredded cheese.
  5. Pour mixture into the prepared crust, spreading veggies evenly. Bake until the filling is set and the top is lightly golden, about 30–35 minutes.
  6. Let the quiche rest for 10 minutes before slicing. Garnish with chopped parsley, if using, and serve warm or at room temperature.

Notes

  • You can swap in any vegetables you like—spinach, mushrooms, or asparagus work well.
  • For a gluten-free version, use a gluten-free pie crust.
  • Make ahead by roasting veggies and mixing custard a day in advance; assemble and bake just before serving.
  • Leftovers keep in the fridge for up to 3 days; reheat slices in a 175 °C (350 °F) oven for 10 minutes.

Nutrition

Keywords: roasted veggie quiche, vegetarian quiche, brunch recipe

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