Ingredients
- Colorful vegetables: bell peppers, zucchini, broccoli, carrots, and onions
- Store-bought or homemade pie crust
- Eggs
- Heavy cream or half-and-half
- Cheese: Gruyere, cheddar, or mozzarella
- Salt, pepper, garlic powder, and herbs like thyme or rosemary
Instructions
- Preheat your oven to 400°F (200°C). Chop selected vegetables into bite-sized pieces and toss with olive oil, salt, and seasonings. Roast for 20-25 minutes until tender.
- If using a store-bought crust, place it in a pie dish. Blind bake for 10-15 minutes. Spread roasted vegetables in the crust.
- In a large bowl, whisk eggs, heavy cream, cheese, salt, and pepper until well combined.
- Pour the egg mixture over the roasted vegetables in the pie crust. Bake for 35-40 minutes, until set and golden brown. Let cool slightly, then slice and serve.
Notes
- Roast vegetables thoroughly for enhanced sweetness and flavor.
- Blind bake the crust to prevent sogginess.
- Use fresh, high-quality ingredients for the best results.
- Avoid overbaking to keep the quiche moist.
- Customize with different cheeses, herbs, or spices as desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch, Lunch, Dinner
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 150mg