Description
This Roasted Vegetable Quiche is a delightful and savory dish perfect for any meal of the day. With a blend of sautéed broccoli, bell pepper, zucchini, and cherry tomatoes, all nestled in a flaky pie crust and topped with cheddar cheese, this quiche is both hearty and healthy. The egg and milk filling gives it a smooth, creamy texture, making it a crowd-pleasing favorite at breakfast, brunch, or dinner.
Ingredients
Scale
- 1 pie crust
- 1 cup chopped broccoli
- 1 red bell pepper, chopped
- 1 small zucchini, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- 4 eggs
- 1 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Spread the pie crust in a pie dish and set aside.
- In a skillet, sauté the broccoli, red bell pepper, and zucchini until slightly softened.
- Place the sautéed vegetables and cherry tomatoes in the pie crust.
- Sprinkle the shredded cheddar cheese over the vegetables.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the vegetables and cheese in the pie crust.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the crust is golden brown.
- Allow the quiche to cool slightly before slicing and serving.
Notes
- You can add other vegetables like spinach or mushrooms for extra flavor.
- For a gluten-free version, use a gluten-free pie crust.
- If you prefer a lighter version, substitute the whole milk with a low-fat option or a plant-based milk like almond milk
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes