Use Up Your Roasted Vegetables in This Delicious Quiche Recipe (2024)

Recipes By Region
Australian Food
Australian Mains

Syrie Wongkaew

Sydney-based food writer, editor, photographer, and food stylist with a focus on Australian and Thai cuisine.

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Updated on 02/15/23

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Ingredients

2 (12-ounce) sheets frozen shortcrust pastry, or ready-rolled pie dough, partially thawed

For the Vegetables:

1.1 pounds (500 grams) butternut squash, peeled and cubed
1 medium red onion, quartered
1 medium red bell pepper, seeded and thickly sliced
1 bunchasparagus, trimmed and cut into 2-inch pieces
10 medium cherry tomatoes, halved
1/4 cup olive oil
Salt, to taste
Freshly ground black pepper, to taste

For the Quiche Mix:

5 large eggs
6 3/4 ounces (200 milliliters) whole milk
3 1/2 ounces (100 milliliters) heavy cream(20 percent butterfat), or half-and-half
1/3 cup grated Parmesan cheese
1/4 cup grated Gruyère cheese
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon sea salt

Steps to Make It

Make the Crust

Gather the ingredients.
Preheat the oven to 350 F. Place a baking tray in theoven.
Using the pastry, line the base and sides of a 10-inch tart pan with a removable bottom. Gently press the pastry up against the sides, making sure there are no air bubbles. Trim to fit and prick the base with a fork. Place in the freezer for 15 minutes or until firm.
Line the pastry with foil and add baking beads or uncooked rice to blind bake.
Place the tin on the preheated baking tray in the oven and bake for 10 to 15 minutes or until golden.
Carefully remove the foil and baking beads and set the pastry shell aside to cool.

Roast the Vegetables

Spread out the butternut squash, red onion, red bell pepper, asparagus, and cherry tomatoes in a large baking dish. Coat well with oil and season with salt and pepper.
Roast in the oven for about 25 to 30 minutes until very slightly charred. Set aside and cool slightly; separate the onion layers.

Make the Filling

In a large mixing bowl, whisk together the eggs with the milk and cream. Stir in the cheeses, parsley, and salt.
Transfer the egg mixture to a liquid measuring cup with a spout.

Assemble and Bake the Quiche

Spread the roasted vegetables over the bottom of the pastry shell (which should be on the baking tray to catch any drips during baking).
Carefully pour the egg mixture over top. Bake for 30 to 35 minutes or until just set.
Let cool for a few minutes and serve warm or at room temperature.
Enjoy.

How to Store

Cooled quiche can be kept in the refrigerator, covered, for up to three days. Reheat in the oven if serving warm.

What Is the Difference Between a Quiche and a Frittata?

Although they are both egg-based dishes that are normally made to be a round shape, quiche and frittatas do have some significant differences. First, a quiche has a crust while a frittata does not. Second, there is more dairy in a quiche than in a frittata—in fact, many frittata recipes don't have any dairy at all. And finally, these brunch recipes differ in the way they are cooked; a quiche is fully baked in the oven and a frittata is cooked on the stovetop and often finished in the oven.

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Nutrition Facts (per serving)
665	Calories
43g	Fat
61g	Carbs
12g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 6
Amount per serving
Calories	665
% Daily Value*
Total Fat 43g	55%
Saturated Fat 15g	76%
Cholesterol 64mg	21%
Sodium 804mg	35%
Total Carbohydrate 61g	22%
Dietary Fiber 6g	23%
Total Sugars 11g
Protein 12g
Vitamin C 50mg	248%
Calcium 215mg	17%
Iron 3mg	18%
Potassium 539mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

Quiche
vegetable quiche
dinner
french

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