Roasted Vegetable Quiche

As made by Insatiable Thirst for numerous NH4 and Frisbee occasions.

Source: http://www.theeagle.com/brazos_life/food/article_e6581436-eace-5244-a931-c4ba7fabbfb5.html

Start to finish: 1 hour 30 minutes (15 minutes active). Servings: 8

1 red bell pepper, cored and diced
1 small red onion, diced
1 small sweet potato, peeled and diced
1 medium zucchini, diced
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 prepared raw 9-inch pie crust
3/4 cup shredded gruyere cheese
6 eggs
1 cup half-and-half

Heat the oven to 400 F / ~200 C

In a large bowl, toss together the red pepper, red onion, sweet potato and zucchini. Add the olive oil, rosemary, salt and pepper, then stir to coat. Spread the mixture on a rimmed baking sheet and roast for 30 minutes, or until the vegetables are tender and beginning to brown. Remove the vegetables from the oven.

Reduce the heat to 350 F / ~175 C

If it isn't already, fit the pie crust into a pie pan, crimping the edges as needed. Place the pie shell on a baking sheet and add the roasted vegetables. Top with the cheese.

In a medium bowl, whisk together the eggs and the half-and-half. Pour over the cheese and vegetables. Bake for 45 minutes, or until slightly puffed and set in the middle. Allow to cool slightly before serving.

note: I don't use half-and-half as we don't get it here. I usually only use 5 eggs and whatever cheese is on hand (usually either Edam or cheddar) - although I use roughly 3 cups of cheese. I don't bother with a pie crust and just pour the mixture into the pie pan.

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