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For this savory roasted vegetable quiche, you will need the following: - 1 pre-made 9-inch pie crust - 2 cups mixed vegetables (such as zucchini, bell peppers, cherry tomatoes, and red onions), roasted - 4 large eggs - 1 cup heavy cream - 1 cup shredded cheese (Gruyère or cheddar recommended) - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped (for garnish) When making this quiche, you can switch the vegetables based on your taste. Try using spinach, mushrooms, or broccoli instead. If you want a lighter option, use half-and-half instead of heavy cream. You can also use egg substitutes if you prefer a vegan quiche. Just make sure to adjust the baking time. Cheese adds a nice flavor and creaminess to the quiche. I like Gruyère for its nutty taste. Cheddar is another great choice, giving a sharp bite. You can also mix different cheeses, like feta or mozzarella, for a fun twist. Just remember, the cheese should melt well for the best texture! For the full recipe, check out the detailed instructions to bring this dish to life. Start with a pre-made pie crust. Roll it out gently. Fit it into a 9-inch pie dish. Use your fingers to crimp the edges. This gives it a nice look. Prick the bottom with a fork to stop bubbles. Pre-bake the crust at 375°F for 10 minutes. Then, set it aside to cool. Next, prepare the mixed vegetables. Use 2 cups of your favorites, like zucchini and bell peppers. Dice them up and place them in a bowl. Add olive oil, salt, pepper, and dried thyme. Toss everything together until coated. Spread the veggies on a baking sheet. Roast them in the oven for 20 to 25 minutes. Stir once midway for even cooking. They should be tender and a bit caramelized. Let them cool slightly after roasting. In a large bowl, whisk together 4 eggs and 1 cup of heavy cream. Add 1 teaspoon of garlic powder, and a pinch of salt and pepper. Mix until smooth. This creamy blend will make your quiche rich and tasty. Once the vegetables cool, scatter them over the pie crust. Pour the egg mixture over the veggies. Make sure they are fully covered. Sprinkle 1 cup of shredded cheese on top. I recommend Gruyère or cheddar for great flavor. Bake the quiche in the oven for 30 to 35 minutes. The center should be set, and the top should be golden brown. After baking, let it cool for a few minutes. Then, slice it into wedges and enjoy! Don’t forget to garnish with fresh parsley for a nice touch. For the full recipe, check out the details above. To make a great quiche, start with the crust. A pre-made pie crust saves time. Gently roll it out and fit it into your pie dish. Crimp the edges to make it look nice. Don't forget to prick the bottom with a fork. This helps prevent bubbles while baking. Pre-bake it for 10 minutes. This step makes the crust crispy and strong. For a creamy filling, I use heavy cream and eggs. Whisk them together until smooth. Add garlic powder and a pinch of salt and pepper for flavor. Make sure the mixture is well combined. This creates a rich texture that blends perfectly with the roasted veggies. Pour it carefully over the veggies in the crust. This helps the filling cover all the delicious vegetables. When it’s time to serve, cut the quiche into wedges. You can serve it warm or at room temperature. Arrange the slices on a nice platter. Add some finely chopped parsley on top for color. This gives a fresh look to your dish. Pair it with a simple green salad for a complete meal. You can also enjoy it with a side of fruit for a fun twist. Don't forget to check the Full Recipe for more details! {{image_4}} If you want a vegetarian twist, use different veggies. Consider spinach, mushrooms, or broccoli. These add color and taste. You can also try seasonal vegetables. For example, in fall, use squash or sweet potatoes. The key is mixing flavors and textures for a great bite. To make a gluten-free quiche, swap the pie crust. Use a gluten-free crust made from almond flour or rice flour. You can also make a crustless version. Just pour the filling into a greased pie dish. The eggs will set and hold everything together. Want to add some protein? Bacon or ham works well. Cook the bacon until it's crispy, then crumble it into the filling. If you prefer ham, chop it up and mix it in with the vegetables. This adds a savory kick to your quiche. You can also use cooked sausage or smoked salmon for extra flavor. These variations let you customize your roasted vegetable quiche. Check the Full Recipe for the basic steps, and feel free to experiment! To keep your roasted vegetable quiche fresh, store it in the fridge. Wrap it well in plastic wrap or place it in an airtight container. This helps to seal in moisture and flavor. Leftovers will last for about 3 to 4 days. If you need to store it longer, consider freezing it. When you're ready to enjoy the leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Place the quiche on a baking sheet. Heat for about 15 to 20 minutes. This method helps keep the crust crispy. You can also microwave the quiche. Heat it for about 1 to 2 minutes. Check to make sure it’s warm all the way through. If you want to freeze your quiche, it's best to do this before baking. Wrap the unbaked quiche tightly in plastic wrap and then in foil. Label the package with the date. It will stay fresh for up to 3 months. When you’re ready to bake, remove the wrapping and bake directly from the freezer. Just add a few extra minutes to the baking time. You can also freeze cooked slices. Wrap them well and store in an airtight container, following the same timeline. For a detailed guide, check the Full Recipe to make this delicious dish! The quiche takes about 30 to 35 minutes to bake. You want to see it puff up and turn golden. If you insert a knife in the center, it should come out clean. That shows the egg is set. Timing can vary based on your oven, so keep an eye on it. Yes, you can make this quiche ahead of time. You can prepare it the night before and store it in the fridge. Just cover it well. When you are ready to bake, pop it in the oven. If it’s cold from the fridge, it might take a few extra minutes to cook. Pair your quiche with a fresh green salad. A simple vinaigrette adds a nice touch. You could also serve it with crusty bread or fruit. This makes a lovely brunch or light lunch. Enjoy it warm or at room temperature. For the full recipe, check the section above! This post covered how to make a delicious roasted vegetable quiche. We reviewed the main ingredients, step-by-step instructions, and tips for perfecting your dish. Remember to explore variations like vegetarian or gluten-free options. Storage tips ensure your quiche stays fresh. In conclusion, making quiche is easy and fun. With practice, you can create a dish your friends will love. Enjoy the process and share your tasty results!

18. Roasted Vegetable Quiche

Discover the deliciousness of Savory Roasted Vegetable Quiche, a perfect dish to impress your guests or enjoy a cozy meal at home. This delightful quiche is packed with roasted vegetables, creamy cheese, and a fluffy egg filling, all nestled in a golden crust. Ready in just one hour, it makes for a wonderful brunch or dinner option. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

1 pre-made 9-inch pie crust

2 cups mixed vegetables (such as zucchini, bell peppers, cherry tomatoes, and red onions), roasted

4 large eggs

1 cup heavy cream

1 cup shredded cheese (Gruyère or cheddar recommended)

1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    Gently roll out the pre-made pie crust and fit it into a 9-inch pie dish. Use your fingers to crimp the edges for a decorative finish. To prevent the base from bubbling during baking, prick the bottom with a fork. Pre-bake the crust for 10 minutes, then remove it from the oven and set aside.

      While the crust is baking, prepare the mixed vegetables. In a large mixing bowl, combine diced zucchini, sliced bell peppers, halved cherry tomatoes, and thinly sliced red onions. Drizzle with olive oil, sprinkle with salt, pepper, and dried thyme, and toss everything together until well coated. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring once midway. Once done, take them out of the oven and let them cool slightly.

        In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, and a pinch of salt and pepper until the mixture is smooth and fully combined.

          Once the vegetables have cooled slightly, scatter them evenly over the pre-baked pie crust. Carefully pour the egg and cream mixture over the roasted vegetables, ensuring they are completely submerged.

            Generously sprinkle the shredded cheese over the top of the quiche.

              Return the quiche to the oven and bake for 30-35 minutes, or until the egg is set in the center and the top is beautifully golden brown.

                After baking, remove the quiche from the oven and allow it to cool for a few minutes before slicing it into wedges.

                  Just before serving, garnish each slice with freshly chopped parsley for a pop of color and added freshness.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                      - Presentation Tips: Serve the quiche warm or at room temperature, cut into wedges, and arrange on a platter with a sprinkle of extra parsley for an elegant touch. Pair it with a simple green salad for a complete meal.