Roasted Vegetable and Gruyere Quiche
Elevate your brunch game with this savory Roasted Vegetable and Gruyere Quiche, a show-stopping combination of roasted zucchini, red bell pepper, and red onion nestled in a flaky pie crust and crowned with the nutty richness of Gruyere cheese. This easy yet elegant recipe features a velvety custard infused with fresh thyme for an herbaceous twist, making it perfect for entertaining or a cozy family meal. The caramelized vegetables add depth and natural sweetness, while the creamy egg mixture beautifully binds the layers of flavor. Bake to golden perfection and serve warm or at room temperature for a versatile dish that's ideal for breakfast, lunch, or dinner. With simple prep, fresh ingredients, and exquisite results, this quiche is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 store-bought or homemade pie crust
- 1 medium zucchini
- 1 medium red bell pepper
- 1 small red onion
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 5 large eggs
- 1.5 cups half-and-half
- 1.5 cups Gruyere cheese, shredded
- 1 teaspoon fresh thyme leaves
Instructions
Preheat the oven to 400°F (200°C).
Roll out the pie crust and fit it into a 9-inch tart or pie pan. Trim any excess edges and prick the bottom with a fork. Chill the crust in the refrigerator for 15 minutes.
While the crust chills, prepare the vegetables. Cut the zucchini, red bell pepper, and red onion into bite-sized pieces.
Place the vegetables on a baking sheet, drizzle with olive oil, and sprinkle with salt and ground black pepper. Toss to coat and spread into an even layer.
Roast the vegetables in the preheated oven for 20 minutes, or until tender and slightly caramelized. Remove and let cool slightly.
Reduce the oven temperature to 375°F (190°C).
Par-bake the chilled pie crust by lining it with parchment paper and filling it with pie weights or dry beans. Bake for 10 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, half-and-half, salt, pepper, and thyme leaves until smooth.
Spread the shredded Gruyere cheese evenly over the bottom of the pie crust. Top with the roasted vegetables.
Pour the egg mixture over the vegetables and cheese, filling the crust evenly. Be careful not to overfill.
Bake the quiche in the 375°F (190°C) oven for 30–35 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to rest for 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1232 mg | 411% | |
| Sodium | 5052 mg | 220% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 40.2 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2212 mg | 170% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1808 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
