Roasted Vegetable Quiche

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Roasted Vegetable Quiche

Roasting vegetable adds depth and sweetness to to this quiche. It’s very versatile. You can use various vegetables you like or you have at home. I used an onion, red and green bell peppers, zucchini and butternut squash. I would have added some mushrooms as well if I had them. I used a gluten-free frozen pie crust from Whole Foods, which tastes just like a regular crust. If you use almond milk instead of half and half, baking takes longer.

1 gluten-free pie crust
6 cups vegetables of your choice, diced or sliced
3 eggs
200 cc almond milk or half and half
1 cup cheese, such as Gruyere, Swiss, goat or feta, grated or crumbled
1/4 tsp nutmeg

1. Preheat the oven to 400°F/200°C degrees.
2. Place baking beans or weights in the pie crust and bake for 10 minutes. Remove from the oven.
3. Place all the vegetables on a baking tray and add some salt and pepper. Drizzle olive oil and mix well.
4. Roast for 20 – 30 minutes until slightly charred. Remove the vegetables from the oven and place them in the pie crust.
5. Reduce the oven temperature to 350°F/180°C degrees.
6. In a bowl, whisk eggs and add milk, cheese (if you are using any), nutmeg, salt and pepper. Mix well. Pour on the vegetables.
7. Bake for 40-60 minutes or until the eggs are set and nicely browned.

Servings: 6