This roasted vegetable quiche is an easy and delicious meal. It’s packed with vegetables and packed with flavor! Perfect for using whatever vegetables happen to be in season.
This roasted vegetable quiche was a recipe that Max and I developed together. Once he turned thirteen, he started to cook dinner one night a week.
A key part of these meals is that he doesn’t need any help to cook them.
- We go over the recipe together ahead of time.
- I make sure he knows where all the ingredients are. And we go over any difficult steps.
- Then he cooks dinner, and I show up at the table when it’s ready to eat!
Honestly, it’s been amazing. He’s a great cook, even though most of the recipes he makes are new to him.
The only tricks are, that he doesn’t have a lot of cooking techniques in his skill set. (He is only 13). And I don’t have time to teach him. He also doesn’t like recipes that require him to stand around in the kitchen waiting for a pot to boil.
That’s why we created this simple vegetable quiche recipe.
This quiche is deliciously easy. It’s also perfect for featuring seasonal vegetables.
I have chosen to feature our favorite combination of vegetables, but it can be made with any roasted vegetables. Really, the only trick is to roast the vegetables until they are fully cooked.
- Carrots, potatoes, squash, and yams will need to roast for 30 minutes.
- Cauliflower, peppers, onions, mushrooms, and eggplant roast for 20 minutes.
- Tomatoes, zucchini, and leek should only roast for 15 minutes.
- 1 batch of pie dough (enough for 1 crust)
- 1 sweet potato
- 1/4 cup oil
- 1/2 head of cauliflower
- 2 sweet peppers
- 1 medium onion
- 6 eggs
- 1/2 cup of heavy cream
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 cup grated Gouda
- Preheat the oven to 425F.
- Roll out the pie crust on a lightly floured surface and line a 9-inch pie plate.
- Prick the bottom of the crust all over with a fork. If you have pie weights or dried beans, line the crust with foil and fill it with the weights. Otherwise, it’s fine to bake without filling, but it will shrink and buckle as it bakes. However, it will still be delicious!
- Bake the pie crust for 15 minutes.
- The vegetables can roast at the same time as baking the pie crust. Finely chop the sweet potato. Pour the olive oil into a roasting pan and toss the sweet potato in the oil. Roast the sweet potato for 10 minutes.
- Chop the rest of the vegetables with the sweet potato roasts. After the 10 minutes is up, add the cauliflower, peppers, and onion to the roasting pan. Toss to coat everything in oil. Roast for another 20 minutes.
- In the meantime, mix together the egg, cream, salt, and pepper.
- When you’re ready to put together the quiche, place the crust on a baking sheet (in case of overflow).
- Sprinkle half the cheese on the crust. Add all of the roasted vegetables. Then pour over the egg mixture.
- Top with the remaining cheese.
- Bake for 30 to 40 minutes, until the quiche is puffed up and a knife inserted in the center comes out clean. Allow to cool for 10 minutes before serving, or cool completely to serve cold.
- Feel free to use whatever vegetables are in season. See the section above for options and roasting times.