Roasted Vegetable Quiche
This Roasted Vegetable Quiche is a versatile, flavorful meal that’s perfect for any time of day—breakfast, lunch, or dinner! Packed with savory roasted veggies and creamy cheese, it’s an easy way to sneak in extra servings of vegetables while enjoying a comforting, balanced dish
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.