More Than Breakfast
Roasted vegetable quiche is a dish that can make meal planning easier. Although it is commonly associated with breakfast, it can also be enjoyed for lunch or dinner. The roasted vegetables provide a rich flavor that can be complemented by adding mixed greens and a homemade vinaigrette to the dish. This simple addition can transform the quiche into a delicious dinner option that is easy to prepare.
The combination of buttery crust, protein, and roasted vegetables makes this quiche a quality option. Although no one in my house asks for more vegetables, I still try to sneak them in wherever I can.
Roasting Vegetables
Recently, I have been roasting vegetables as a weekly ritual and I plan to share a recipe for roasted vegetables soon. Usually, on Wednesdays and Saturdays, I go through the produce drawer and gather any vegetables that are close to the end of their life. I chop them up, coat them with olive oil, sprinkle some salt and pepper, and bake them in the oven for around 40 minutes at 400 degrees. This has helped me keep track of my food inventory and reduce food waste in my house. I store the roasted vegetables in an airtight container and use them over the next few days.
This recipe is about using the vegetables you have on hand, so check the produce drawer and see what needs to be utilized! Here are some options I've been roasting:
- Zucchini
- Bell Peppers
- Mushrooms
- Eggplant
- Asparagus
Crust for Roasted Vegetable Quiche
Okay, let's talk about crust. What you see here is a homemade crust because I am on a food journey, and I feel a strong urge to torture (I mean challenge) myself in the kitchen. However, I understand that busy families have time constraints. So, if you are short on time buy the frozen or refrigerated pre-made crust! I like Pillsbury’s Refrigerated Pie crust. I have two in my freezer right now on standby. They taste good, perfectly shaped, and will save you at least an hour. My goal is to make it both easy and tasty for everyone.
If you're into a challenge I used America's Test Kitchen crust recipe. I am still figuring out what makes a good pie crust, but this one was exceptionally buttery and baked nicely. The secret ingredient is sour cream.
Equipment
I made this recipe in a standard pyrex glass pie dish. I also used a fancy pie ceramic pie dish for the second one. The results did not vary.
Ingredients
- Premade Crust
- Eggs
- Half-and-Half
- Table Salt
- Pepper
- Cheddar Cheese
- Roasted Vegetables
You're ready, let's do this! Bonus, quiche freezes well. Spend the time and make two. Slice the second one up and stick it in a freezer bag, wah-la fancy breakfast done. Your future self will thank you!
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.
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