Yummy Autumn Veggie Quiche
Capture the cozy essence of fall with this Yummy Autumn Veggie Quiche, a savory masterpiece brimming with seasonal flavor. Perfect for breakfast, brunch, or even a light dinner, this quiche features a buttery, flaky crust filled with caramelized roasted vegetables like butternut squash and Brussels sprouts. Enhanced with creamy Gruyère cheese, fresh thyme, and a hint of nutmeg, the rich and custardy filling is as comforting as it is delicious. Quick to assemble using a store-bought or homemade crust, this recipe is a wonderful way to highlight autumn's bounty. Serve it warm or at room temperature for a dish that's sure to impress at any gathering. Keywords: autumn quiche recipe, fall vegetable quiche, roasted vegetable quiche, brunch ideas with Gruyère cheese.
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Recipe Information
Ingredients
- 1 piece store-bought or homemade pie crust
- 1 cup butternut squash, cubed
- 1 cup brussels sprouts, halved
- 0.5 piece red onion, thinly sliced
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoon ground nutmeg
Instructions
Preheat your oven to 400°F (200°C).
Prepare the crust by rolling it out into a 9-inch pie dish. Trim any excess dough and crimp the edges. Place the crust in the refrigerator to chill.
In a large mixing bowl, combine butternut squash, brussels sprouts, and red onion. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat.
Spread the vegetables evenly on a baking sheet and roast in the oven for 20 minutes, or until tender and lightly caramelized. Remove from the oven and set aside to cool slightly.
Reduce the oven temperature to 375°F (190°C).
In a medium bowl, whisk together the eggs, heavy cream, thyme, nutmeg, and an additional pinch of salt and pepper until fully combined.
Sprinkle half the shredded Gruyère cheese evenly over the bottom of the chilled crust.
Arrange the roasted vegetables on top of the cheese layer. Spread them out evenly for a uniform texture.
Pour the egg mixture over the vegetables, ensuring it fills all the gaps.
Sprinkle the remaining Gruyère cheese evenly over the top.
Place the quiche on a baking sheet to catch any spills and bake in the oven for 30 minutes, or until the filling is set and the top is golden brown.
Remove the quiche from the oven and let it rest for 10 minutes to allow the filling to set completely.
Slice and serve warm or at room temperature. Enjoy your Yummy Autumn Veggie Quiche!
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.2 g | 228% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1104 mg | 368% | |
| Sodium | 2641 mg | 115% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 14.9 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1305 mg | 100% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2232 mg | 47% | |
*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.
