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To make a great roasted veggie quiche, you will need some key items. Here’s what you should gather: - 1 pre-made pie crust (store-bought or homemade) - 1 cup broccoli florets - 1 bell pepper (red or yellow), diced - 1 small zucchini, diced - 1 small red onion, sliced - 3 large eggs - 1 cup milk (or a non-dairy alternative) - 1 cup shredded cheese (such as cheddar or feta) These ingredients bring a nice mix of flavors and textures. The pie crust holds everything together, while the veggies add color and taste. Eggs and milk create a rich filling that binds it all. Seasonings are key for adding flavor. Here are the must-haves: - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh herbs (like parsley or chives) for garnish Garlic powder and thyme give warmth to the quiche. Salt and pepper bring out the taste of the veggies. Fresh herbs on top add a bright touch. You can find the full recipe to help you get started on this tasty dish! First, preheat your oven to 400°F (200°C). This step is key to getting those veggies nice and roasted. Next, take your mixed veggies: broccoli, bell pepper, zucchini, and red onion. Toss them in a bowl with olive oil, garlic powder, salt, and pepper. Make sure each piece is coated well. Spread them out evenly on a baking sheet. Roast them for about 20 minutes, or until they turn soft and slightly caramelized. While the veggies roast, grab your pre-made pie crust. Place it in a 9-inch pie dish. Pre-bake the crust for about 10 minutes. Look for a light golden color to know it’s ready. To keep the crust from shrinking or puffing, use pie weights or dry beans. Line the crust with parchment paper before adding the weights. This helps keep its shape during baking. In a large bowl, whisk together three large eggs and one cup of milk. You can use a non-dairy milk if you prefer. Add a pinch of salt and pepper to the mix. Once your veggies are done roasting, let them cool for just a bit. Add the roasted veggies to the egg and milk mixture. Stir in one cup of shredded cheese, like cheddar or feta, until everything is well combined. Now it’s time to fill the crust. Pour your veggie and egg mixture into the pre-baked pie crust. Spread it evenly for the best bake. Reduce the oven temperature to 350°F (175°C) and bake for 35 to 40 minutes. Look for the quiche to be set and lightly golden on top. Once done, let it cool for about 10 minutes before slicing. Enjoy your Roasted Veggie Quiche as a tasty and wholesome dish! For the full recipe, check out the details above. To make a fluffy quiche, pay attention to your egg and milk mix. Use three eggs for a perfect texture. Adding one cup of milk helps create a creamy filling. You can use whole milk or a non-dairy choice based on your taste. Cooling the quiche before slicing is key. If you slice it too soon, it may fall apart. Wait about ten minutes after baking. This small step makes a big difference in how it looks and tastes. To boost flavor, try adding fresh herbs like parsley or chives. You can also sprinkle in spices, such as paprika or cumin, for a fun twist. Cheese can change the whole dish. Cheddar adds sharpness, while feta brings a creamy bite. You can mix cheeses for a deeper taste. Want to add more veggies? Spinach or artichokes blend well with the roasted mix. Just chop them up and add them to your egg mix. Overcooking makes your quiche dry and tough. Keep an eye on it while baking. It should be set but still slightly jiggly in the center. A soggy crust is a common issue. To avoid this, pre-bake the crust for about ten minutes. Use a fork to poke holes in it before baking. This helps steam escape, keeping it crisp. For the full recipe, check out the Roasted Veggie Quiche section. {{image_2}} You can easily adjust the Roasted Veggie Quiche to fit your diet. For those needing a gluten-free option, use a gluten-free pie crust. Many stores offer great choices. You can also make a crustless quiche by skipping the pie crust altogether. Just pour the filling into a greased baking dish. If you follow a vegan diet, you can swap the eggs for egg substitutes. Silken tofu or chickpea flour mixed with water works well. These options give you a similar texture without using eggs. Use a non-dairy milk, like almond or oat milk, for the liquid. The beauty of this quiche lies in its versatility. You can change the vegetables based on the season. In spring, use fresh asparagus and peas. In the fall, roasted sweet potatoes and kale shine. If you enjoy meat, consider adding ham or crispy bacon. These add a savory depth to the quiche. You can mix and match your favorite veggies and meats for a unique flavor every time. Cheese can change your quiche's taste dramatically. Feta cheese adds a tangy bite, while goat cheese brings creaminess. If you want a dairy-free option, look for plant-based cheeses. Combining cheeses can also enhance flavor. Try mixing sharp cheddar with creamy mozzarella for a well-rounded taste. Each cheese brings its own character to the dish, making it even more enjoyable. For the complete instructions on making this dish, refer to the Full Recipe. To keep your Roasted Veggie Quiche fresh, store it in the fridge. Wrap it tightly in plastic wrap or place it in an airtight container. This will help prevent it from drying out. The quiche lasts for about three to four days in the fridge. If you keep it sealed well, it will stay tasty and safe to eat. Freezing quiche is easy and great for meal prep. Start by letting the quiche cool completely. Then, slice it into portions. Wrap each slice in plastic wrap, and place them in a freezer-safe bag. Squeeze out any air before sealing. This helps keep the quiche’s flavor and texture. To reheat, bake the slices in a 350°F oven for 15-20 minutes. Check that the center is hot before serving. Pair your Roasted Veggie Quiche with a light salad or fresh fruit. A side of roasted potatoes or sautéed greens also works well. You can serve it whole or cut it into slices for easy sharing. For a fun twist, turn your slices into mini quiches by using muffin tins for smaller portions. This adds a creative flair to your meal. To make a crustless quiche, you need a baking dish. Grease the dish with oil or butter. Whisk together eggs and milk in a bowl. Add in your roasted veggies and cheese. Pour this mix into the greased dish. Bake at 350°F (175°C) for about 35-40 minutes. Check if it’s set in the center. This method keeps your quiche light and tasty. Yes, you can use frozen vegetables. However, you should thaw and drain them first. Frozen veggies often have extra water, which can make the quiche soggy. Pre-cooked frozen vegetables are great, but fresh ones give better flavor and texture. Roasting fresh veggies enhances their taste. You can use many options for dairy. Almond milk, soy milk, or oat milk work well. For cheese, try nut-based cheese or tofu. Nutritional yeast adds a cheesy flavor without dairy. These alternatives keep the quiche creamy and delicious without using milk. Baking the quiche takes about 35-40 minutes. You should preheat your oven to 400°F (200°C) first. The total time from prep to bake is about one hour. This includes 15 minutes for prep and 10 minutes for pre-baking the crust. Yes, you can make this quiche ahead of time. Prepare it fully and store it in the fridge. It lasts for about three days. For best results, reheat it in the oven. This keeps the crust crisp and the filling warm. You can also freeze it for later. Just wrap it well to prevent freezer burn. Check the Full Recipe for more tips! Roasted Veggie Quiche is simple and tasty. You learned about key ingredients, like eggs and veggies, and how to prepare them. I shared tips to avoid mistakes and improve flavor. You can even modify the recipe for different diets. As you make this dish, remember to enjoy the process. Each quiche can be unique, just like your taste. Happy cooking!

Roasted Veggie Quiche

Savor the flavors of a Roasted Veggie Quiche that's both delicious and easy to make! Packed with vibrant vegetables like broccoli, bell pepper, and zucchini, this quiche is a perfect dish for any meal. With a creamy egg filling and melty cheese, it's sure to be a hit at your table. Click through for the full recipe and enjoy a slice of culinary delight that everyone will love!
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Ingredients
  

1 pre-made pie crust (store-bought or homemade)

1 cup broccoli florets

1 bell pepper (red or yellow), diced

1 small zucchini, diced

1 small red onion, sliced

3 large eggs

1 cup milk (or a non-dairy alternative)

1 cup shredded cheese (such as cheddar or feta)

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

1 tablespoon olive oil

Fresh herbs (like parsley or chives) for garnish

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Roast the vegetables: On a baking sheet, toss the broccoli, bell pepper, zucchini, and red onion with olive oil, garlic powder, salt, and pepper. Spread the vegetables in a single layer and roast in the oven for about 20 minutes, or until slightly caramelized and tender.

      Prepare the crust: While the vegetables are roasting, place the pie crust in a 9-inch pie dish and pre-bake for about 10 minutes until lightly golden. Remove from the oven and set aside.

        Mix the filling: In a large bowl, whisk together the eggs, milk, thyme, and a pinch of salt and pepper.

          Combine: Add the roasted veggies to the egg mixture along with the cheese. Stir until evenly combined.

            Fill the crust: Pour the vegetable and egg mixture into the pre-baked pie crust, spreading it evenly.

              Bake: Reduce the oven temperature to 350°F (175°C) and bake for 35-40 minutes, or until the quiche is set and lightly golden on top.

                Cool and garnish: Let the quiche cool for about 10 minutes before slicing. Garnish with fresh herbs before serving.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6