Best 2 Roasted Vegetable And Chevre Quiche Recipes

Indulge in a culinary masterpiece with our Roasted Vegetable and Chevre Quiche, a delightful combination of flavors and textures. This savory dish features a flaky, buttery crust filled with a vibrant medley of roasted vegetables, tender goat cheese, and a creamy custard filling. With its vibrant colors, delightful aromas, and perfect balance of flavors, this quiche is a feast for both the eyes and the palate. Whether you're hosting a brunch, preparing a special meal, or simply craving a comforting and delicious dish, this Roasted Vegetable and Chevre Quiche is sure to impress. Alongside the main recipe, we also offer variations to suit different dietary preferences and tastes, including a vegan option with a tofu-based filling, a gluten-free version with an almond flour crust, and a low-carb alternative with a cauliflower crust. With our comprehensive guide, you'll have everything you need to create a stunning and flavorful quiche that will be the star of any occasion.

Let's cook with our recipes!

ROASTED VEGETABLE AND GRUYERE QUICHE

Roasted Vegetable and Gruyere Quiche image

This is from a supermarket magazine I picked up. It's a great recipe for picnics or for a light summer dinner served with a side salad. Roasting the vegetables before using them in the quiche means a little more effort, but it's well worth it as it really brings out all the sweetness and flavours.

Provided by -Sylvie-

Categories Savory Pies

Time 1h25m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces frozen shortcrust pastry, thawed
1 red onion, quatered
1 red bell pepper, de-seeded and chopped
1 yellow bell pepper, de-seeded and chopped
1 zucchini, sliced thickly
1 tablespoon olive oil
2 large eggs
4 1/2 fluid ounces cream
4 ounces gruyere or 4 ounces Mature cheddar cheese, grated

Steps:

Preheat oven 200°C/400°F/Gas6.
Rollout the pastry and line a deep 10 inch/25 cm flan tin.
Line with baking paper and baking beans and blind bake for 10 minutes.
Remove paper and beans and return to bake for another 5 minutes.
Place all the vegetables on a baking tray and drizzle with olive oil.
Roast in the oven for about 25-30 minutes until slightly charred.
Set aside and cool slightly, seperate the onion layers.
Reduce the oven temperature to 180°C/350°F/Gas4.
In a bowl whisk the eggs with the cream, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favourite herbs).
Spread the vegetables over the bottom of the pastry case and pour the egg mixture over.
Bake for approx 30-35 minutes.
Can be served hot or cold.

Nutrition Facts : Calories 481.4, Fat 34.7, SaturatedFat 13.2, Cholesterol 107.9, Sodium 373.4, Carbohydrate 30.7, Fiber 3.3, Sugar 2.7, Protein 12.6

GARDEN VEGETABLE QUICHE

Garden Vegetable Quiche image

Make your next brunch special with this fluffy, deep-dish quiche. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. -Kristina Ledford Indianapolis, Indiana

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 frozen pie shell (9 inches)
1 small red onion, sliced
1/2 cup sliced fresh mushrooms
1/4 cup diced yellow summer squash
1 tablespoon butter
1/2 cup fresh baby spinach
3 garlic cloves, minced
1 cup shredded Swiss cheese
4 large eggs, lightly beaten
1-2/3 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper

Steps:

Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 369 calories, Fat 31g fat (16g saturated fat), Cholesterol 190mg cholesterol, Sodium 330mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 9g protein.

Tips:

Choose the right vegetables: Use a variety of colorful vegetables to make your quiche more visually appealing and flavorful. Some good options include broccoli, cauliflower, zucchini, carrots, and mushrooms.
Roast the vegetables first: Roasting the vegetables before adding them to the quiche will help to concentrate their flavor and give them a slightly caramelized texture.
Use a good quality cheese: The cheese is one of the key ingredients in a quiche, so it's important to use a good quality cheese that melts well. Some good options include cheddar, Gruyère, or Swiss cheese.
Don't overcook the quiche: The quiche is done when the center is just set and the top is golden brown. Overcooking the quiche will make it dry and rubbery.
Let the quiche cool slightly before serving: This will help the quiche to set and make it easier to slice.

Conclusion:

Roasted vegetable and chèvre quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and it's also a perfect dish to make ahead of time. With its creamy texture, rich flavor, and colorful appearance, this quiche is sure to be a hit with everyone who tries it.