Hello, food lovers! If you’re looking for a delicious, wholesome meal that works for breakfast, lunch, or dinner, this Healthy Roasted Vegetable Quiche is a game-changer. Packed with vibrant, oven-roasted veggies and a creamy, savory filling, this easy-to-make dish is both nutritious and satisfying. Plus, it’s a great way to add more vegetables to your day without sacrificing flavor!
Let’s dive into this versatile recipe and all the ways you can make it your own.
Why Roasted Vegetable Quiche is a Game-Changer
One of the things I love about this quiche is its rich flavor profile, thanks to the roasted vegetables. Roasting vegetables brings out their natural sweetness, making them perfect for pairing with the savory quiche filling. When you add a side of mixed greens with a simple homemade vinaigrette, you've got a complete meal that is quick to prepare and full of flavor. It’s a perfect option for a busy weeknight or a Sunday lunch, especially when you’ve got a house full of hungry family members.
And let’s not forget about the buttery crust, protein-packed eggs, and the roasted vegetables themselves—this quiche checks all the boxes for a balanced, delicious meal. Even if your family isn't always asking for more veggies, this dish is an easy way to sneak them in without anyone noticing!
Roasting Vegetables: A Weekly Ritual
If you’ve been following along, you know that I’m all about minimizing food waste and using what I have. Roasting vegetables has become a weekly ritual in my kitchen—something I do during the week when I go through my produce drawer and find those veggies that are almost past their prime.
This quiche recipe is about using the vegetables you have on hand, so check that fridge and see what needs to be used up. Here are a few veggies that I love roasting for this quiche:
- Zucchini
- Bell Peppers
- Mushrooms
- Eggplant
- Asparagus
Don’t be afraid to mix and match—whatever you have on hand can be roasted and added to this quiche!
A Note on Crust: Keep It Simple or Take on a Challenge
Now, let's talk about crust. If you’re feeling like a kitchen warrior and want to make your own homemade crust, I totally support you. For me, the pie crust is always a bit of a challenge (and sometimes a mystery), but I’ve been experimenting with a recipe from America's Test Kitchen that uses sour cream. It’s buttery, flaky, and really elevates the quiche. However, I know life can get busy, and sometimes convenience is key. If you’re looking to save time, I recommend Pillsbury’s Refrigerated Pie crust. always keep a few in my freezer for days when I need a shortcut. They’re reliable, delicious, and will save you at least an hour of prep time. The goal is to make cooking fun and easy, no matter how much time you have.
Equipment Needed for this Recipe
- Standard Pyrex glass pie dish (or any similar pie dish you have on hand)
- Optional: Fancy ceramic pie dish for a little extra pizazz, but totally not necessary—both work just fine!
Ingredients
- Premade Crust
- Eggs
- Half-and-Half
- Table Salt
- Pepper
- Cheddar Cheese
- Roasted Vegetables
Quiche freezes really well! If you're feeling like you’ve got the time, make two at once. Slice up the second one and store it in a freezer bag for a future meal. That way, you’ve got a “fancy breakfast” ready to go when your future self is looking for something quick and tasty. Your future self will thank you!
Final Thoughts:
Healty roasted vegetable quiche is one of those dishes that’s as flexible as it is delicious. Whether you’re making it for a leisurely weekend breakfast or a quick weeknight dinner, it’s a comforting, nutritious option that you can customize based on what’s in season or what’s left in your fridge. And with the ease of roasted vegetables and a premade crust (if you’re short on time), it’s the perfect balance of homemade goodness and convenience.
So, grab your pie dish, get your veggies roasting, and let’s make this quiche happen! Don’t forget to share your creations with us on social media—we love seeing how you make these recipes your own!
Happy cooking, friends!🌿
Healthy & Easy Roasted Vegetable Quiche
Equipment
- 1 Pyrex Pie Dish
Ingredients
- 1 pre-made pie crust
- 6 large eggs
- 1 cup half-and-half
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup cheddar cheese, shredded
- 1 cup roasted vegetables of your choice
Instructions
- Parbake the crust per instructions on package.
- Adjust oven rack to lower-middle position and heat oven to 350 degrees.
- Whisk eggs, half-and-half, salt, and pepper in a large bowl.
- Stir in cheese and roasted vegetables.
- While the pie shell is still warm pour egg mixture into warm shell until it reaches about ½ inch from top edge of crust. If you have extra make egg muffins.
- Bake until top is slightly brown, center is set, and insert knife in the middle if it comes out clean the quiche is ready, 40-45 minutes.
- Let the quiche cool, serve slightly warm or at room temperature. Once quiche is completely cool wrap in plastic wrap and store in the refrigerator.
Shannon Robison says
I can't wait for you to try it!