The Roasted Vegetable Quiche recipe is ideal for using roasted vegetables, whether they are leftovers from the night before or a way to clear out the fridge. This scrumptious quiche’s brilliant colors and tastes make it an attractive centerpiece, perfect for brunch, lunch, or dinner.
This recipe uses frozen pastry or ready-made pie dough to save time and effort. Butternut squash, peppers, onion, asparagus, and cherry tomatoes are among the vegetables listed, but feel free to substitute whatever vegetables you have on hand or that your family wants.
What Is the Difference Between a Quiche and a Frittata?
Despite the fact that they are both egg-based foods with a round form, quiche and frittatas have some notable variances. A quiche, on the other hand, has a crust, but a frittata does not. Second, a quiche has more dairy than a frittata—indeed, many frittata recipes do not contain any dairy at all. Finally, the manner both breakfast meals are prepared differs: a quiche is entirely baked in the oven, whilst a frittata is prepared on the stovetop and then finished in the oven.
How to Store
Cooled quiche can be stored in the refrigerator for up to three days if covered. If serving warm, reheat in the oven.
- 1 sheet refrigerated pie crust
- 2 large eggs plus 2 large egg yolks(zrdi)
- 1 small eggplant(beingen), cut into 1-inch pieces
- salt to taste
- 1 poblano pepper(dark green chili pepper), cut into pieces
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 3/4 cup half-and-half cream
- 1 medium tomato, cut into 1-inch pieces
- pepper to taste
- 1 log (4 ounces) fresh goat cheese, crumbled
- Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425°.
- Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.
- In a large bowl, combine eggplant(bengen), pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway.
- Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese.
- Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edges with foil if they begin to get too dark. Let stand 10 minutes before cutting.