Roast Vegetable Quiche
If you’re looking for a hearty, colorful dish that works for breakfast, brunch, lunch—or even dinner—this Roast Vegetable Quiche is a must-try. It’s packed with roasted vegetables, creamy eggs, and cheese, all nestled in a buttery, flaky crust. Perfect for using up whatever veggies you have on hand, this recipe is endlessly adaptable and totally delicious.
Why You’ll Love This Quiche
- Vegetable-packed: A great way to sneak in extra veggies.
- Meal-prep friendly: Make it ahead and enjoy throughout the week.
- Customizable: Swap in your favorite vegetables or cheese.
- Comforting & flavorful: Roasting the vegetables adds a deep, caramelized flavor.
Ingredients
For the crust (or use store-bought):
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- 3–4 tbsp ice-cold water
For the filling:
- 1 small zucchini, chopped
- 1 red bell pepper, diced
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt and pepper, to taste
- 4 large eggs
- 1 cup milk or half-and-half
- 1 cup shredded cheese (cheddar, feta, or goat cheese work great)
- 1 tsp dried thyme or Italian herbs
Instructions
Step 1: Prepare the Crust
In a food processor or bowl, mix the flour and salt. Add cold butter and pulse or cut in with a pastry cutter until crumbly. Slowly add ice water, 1 tbsp at a time, until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Step 2: Roast the Vegetables
Preheat oven to 400°F (200°C). Toss chopped zucchini, bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and slightly caramelized.
Step 3: Blind Bake the Crust
Roll out the chilled dough and fit it into a 9-inch pie or tart pan. Trim the edges and prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5 more minutes until lightly golden.
Step 4: Make the Filling
In a bowl, whisk eggs, milk, cheese, herbs, salt, and pepper. Stir in the roasted vegetables.
Step 5: Assemble & Bake
Pour the filling into the pre-baked crust. Bake at 375°F (190°C) for 30–35 minutes, or until the center is set and the top is golden. Let cool slightly before slicing.
Tips & Variations
- Add greens like spinach or kale to the mix.
- Use sweet potatoes, mushrooms, or broccoli for a different flavor profile.
- Try a crustless version for a low-carb option—just grease the pie pan well.
- Serve with a side salad for a complete meal.
Storage
Store leftover quiche in the refrigerator for up to 4 days. Reheat in the oven or microwave. It also freezes beautifully—wrap individual slices and thaw overnight before reheating.
Roast Vegetable Quiche is the kind of dish that feels fancy but is surprisingly easy to pull together. Whether you’re hosting a brunch or just feeding yourself, it’s a wholesome, comforting meal that never disappoints.
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