Description

This Roasted Vegetable Quiche is a savory and satisfying dish perfect for any meal of the day. Featuring a flaky pie crust filled with a medley of roasted zucchini, bell peppers, red onion, and cherry tomatoes, all baked with a creamy custard of eggs, half-and-half, and a blend of mozzarella and feta cheeses. Finished with fresh basil, it combines vibrant flavors and textures for a delicious vegetarian centerpiece suitable for breakfast, brunch, or a light main course.

Ingredients

Scale

Pie Crust:

1 refrigerated pie crust (9-inch)

Vegetables:

1 tablespoon olive oil
1 small zucchini, sliced
1 small red bell pepper, chopped
1/2 small red onion, sliced
1 cup cherry tomatoes, halved
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning

Egg Mixture:

4 large eggs
1 cup half-and-half or whole milk
1 cup shredded mozzarella cheese, divided
1/2 cup crumbled feta or goat cheese
2 tablespoons fresh basil, chopped (for garnish)

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Instructions

Preheat and Prepare Crust: Preheat the oven to 400°F (200°C). Roll out the pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork to prevent bubbling and blind bake for 8 minutes to partially set the crust.
Roast Vegetables: On a baking sheet, toss the zucchini, red bell pepper, red onion, and cherry tomatoes with olive oil, salt, black pepper, and Italian seasoning. Roast in the oven for 15 minutes until the vegetables are tender and lightly caramelized.
Adjust Oven Temperature: Lower the oven temperature to 375°F (190°C) to prepare for baking the quiche.
Prepare Egg Mixture: In a medium bowl, whisk together the eggs and half-and-half until blended. Stir in half of the shredded mozzarella cheese to distribute the cheesy flavor throughout the custard.
Assemble Quiche: Spread the roasted vegetables evenly over the partially baked pie crust. Pour the egg and cheese mixture over the vegetables to fill the crust uniformly. Top with the remaining mozzarella cheese and sprinkle the crumbled feta or goat cheese on top for extra flavor and texture.
Bake: Bake the quiche for 35 to 40 minutes until the custard is fully set and the top is a golden brown color. The center should be firm to the touch and not jiggly.
Cool and Serve: Allow the quiche to cool for about 10 minutes to set. Garnish with freshly chopped basil before slicing and serving. This quiche is delicious warm or at room temperature.

Notes

You can swap vegetables according to what’s in season or your preference, such as asparagus, mushrooms, or spinach.
This quiche tastes great warm or at room temperature, making it perfect for meal prep or entertaining.
It can be made a day in advance and stored refrigerated; reheat gently before serving.
Use either half-and-half or whole milk depending on desired richness.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Breakfast, Brunch, Main Course
Method: Baking
Cuisine: French-Inspired

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 4 g
Sodium: 520 mg
Fat: 21 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 125 mg