This roast vegetable quiche pairs sweet, browned vegetables with a creamy egg custard in a crisp pastry shell. Roasting the vegetables first concentrates their flavor and removes excess moisture, helping the filling set neatly instead of turning watery.
Ingredients
- 1 unbaked 9-inch (23 cm) pie crust, homemade or store-bought
- 1 cup (about 150 g) diced zucchini
- 1 cup (about 150 g) diced red bell pepper
- 1 cup (about 120 g) thinly sliced red onion
- 1 cup (about 100 g) sliced cremini mushrooms
- 1 tablespoon olive oil
- ½ teaspoon fine salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- 4 large eggs
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) heavy cream
- ¼ teaspoon ground nutmeg
- 1 cup (about 100 g) shredded Gruyère or mature cheddar
- 1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried thyme
Instructions
- Heat the oven and prepare the vegetables. Set an oven rack in the middle and preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Toss the zucchini, bell pepper, onion, and mushrooms with olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread them out in one layer; use a second pan if they would be crowded.
- Roast the vegetables. Roast for 20–25 minutes, stirring once, until tender and browned at the edges. Transfer them to a plate and let them cool while you prepare the crust. Lower the oven to 375°F (190°C).
- Blind-bake the crust. Fit the pastry into a 9-inch pie plate, trim and crimp the edge, then chill it for 15 minutes. Prick the base lightly with a fork, line the crust with parchment, and fill with pie weights or dried beans. Bake for 15 minutes. Carefully lift out the parchment and weights, then bake for another 5–7 minutes, until the base looks dry and just beginning to color. Keep the oven on.
- Make the custard. In a medium bowl, whisk the eggs, milk, cream, remaining ¼ teaspoon salt, remaining ⅛ teaspoon pepper, and nutmeg until combined. Avoid whisking so vigorously that the mixture becomes foamy.
- Fill the shell. Scatter the cooled roasted vegetables and thyme over the pastry. Sprinkle the cheese evenly over them. Pour in the egg mixture slowly, stopping just below the top edge of the crust. If the crust is very full, leave a little custard behind rather than risk a spill.
- Bake until set. Place the pie plate on a baking sheet and bake at 375°F (190°C) for 35–45 minutes. The edges should be set and lightly golden, while the center should have only a slight wobble when you gently move the pan. For a food-safety check, the center of an egg dish should reach 160°F (71°C) on an instant-read thermometer.
- Rest before slicing. Cool the quiche on a rack for at least 15–20 minutes. This gives the custard time to finish setting and makes cleaner slices. Serve warm or at room temperature.
Tips
- Keep the vegetables in one layer. Crowded vegetables steam instead of roast. Use two baking sheets if needed, and let them cool before adding them so they do not warm or thin the custard.
- Protect the crust from sogginess. Blind-baking is especially helpful with a wet filling. Make sure the vegetables are roasted until their moisture has evaporated, and do not pour in more custard than the shell can hold.
- Check doneness without overbaking. The center should be just set, not completely rigid, when it leaves the oven. It firms as it rests; baking until it is very puffed or browned can make the eggs rubbery.
- Choose a practical crust option. A store-bought refrigerated crust works well; follow its package directions if they differ for blind-baking. For a crustless version, grease a 9-inch pie dish, add the filling, and bake until set, checking earlier because the baking time may vary.
Serving Suggestions
Serve a slice with a lightly dressed green salad, such as mixed leaves with lemon vinaigrette, to balance the rich custard. For brunch, add fresh fruit, roasted potatoes, or a bowl of soup. The quiche is satisfying warm but also slices well at room temperature, making it useful for a buffet or picnic. If serving it warm, let it rest first rather than cutting into it straight from the oven.
Variations
Use the same total amount of vegetables and cheese as a guide, while keeping the custard quantities unchanged. Swap in roasted broccoli florets, asparagus, cherry tomatoes, or eggplant; cut firm vegetables into small pieces so they cook evenly. Feta or goat cheese can replace some or all of the Gruyère for a tangier filling. Add a handful of chopped spinach only after wilting and squeezing it thoroughly dry. For a more substantial quiche, include ½ cup cooked, crumbled bacon, but reduce the added salt to taste. Fresh basil or parsley can replace thyme, though delicate herbs are best stirred into the custard or scattered on top after baking.
Storage and Reheating
Cool leftovers promptly, then cover or transfer them to an airtight container and refrigerate within 2 hours of baking. Keep refrigerated for up to 3–4 days. For longer storage, wrap individual slices well and freeze for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat slices on a baking sheet at 325°F (165°C) until hot throughout, usually 15–20 minutes from chilled. A microwave works for a quick portion, but the pastry will be softer. Reheat leftovers to 165°F (74°C), and do not leave quiche at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make roast vegetable quiche ahead?
Yes. Roast the vegetables and blind-bake the crust a day ahead; refrigerate the vegetables in a covered container and keep the crust wrapped at room temperature if your kitchen is cool. Assemble and bake the quiche the day you plan to serve it, or bake it completely ahead and reheat gently.
Do I have to blind-bake the crust?
It is strongly recommended. The filling takes a while to set, and an unbaked pastry base can remain pale or soggy. Baking the shell first helps it stay crisp beneath the moist vegetables and custard.
Why is my quiche watery?
Vegetables often release water if they are under-roasted, crowded on the pan, or added while very hot. Roast them until tender and lightly browned, cool them, and drain or squeeze any particularly wet additions such as spinach. Also make sure the quiche is fully set before slicing.
Can I use half-and-half instead of milk and cream?
Yes. Replace the 1 cup milk and ½ cup cream with 1½ cups half-and-half. The result may be slightly less rich, but it should still set well with the four eggs.
How do I know when the quiche is done?
The outside should look set, and the center should move only slightly when the pie plate is nudged. For a precise safety check, insert an instant-read thermometer into the center without touching the dish; it should read at least 160°F (71°C). Let the quiche rest before cutting.
Can I freeze the baked quiche?
Yes. Cool it completely, wrap it tightly, and freeze it for up to 2 months for best quality. Thaw in the refrigerator, then reheat in the oven until hot throughout; freezing and thawing can soften the crust slightly.