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How to Make a Delicious Roasted Vegetable Quiche with Gruyere Cheese

This Roasted Vegetable Quiche with Gruyere is a versatile and flavorful dish that combines the sweetness of roasted vegetables with the rich, nutty taste of Gruyere cheese. Encased in a buttery pastry crust, this quiche is perfect for any meal of the day and can be served hot or at room temperature.

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Recipe Details

Prep Time

20 minutes

Cook Time

60 minutes

Servings

6-8

Difficulty

Intermediate

Simple Summary

This Roasted Vegetable Quiche with Gruyere is a delightful blend of savory roasted vegetables and nutty Gruyere cheese in a flaky pastry crust. It's perfect for brunch or a light dinner.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Servings: 6-8
  • Difficulty: Intermediate

Ingredients

  • 1 pre-made pie crust (or homemade pastry for a 9-inch pie dish)
  • 2 cups mixed vegetables (such as bell peppers, zucchini, and onions), chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup grated Gruyere cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • 2 cloves garlic, minced

Instructions

  1. Preheat the oven to 425°F (220°C).

  2. Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.

  3. Reduce oven temperature to 375°F (190°C).

  4. If using a pre-made crust, place it in a 9-inch pie dish. If making your own, roll out the pastry and line the dish, trimming excess.

  5. In a large bowl, whisk together eggs, heavy cream, minced garlic, thyme, nutmeg, salt, and pepper.

  6. Spread the roasted vegetables evenly over the bottom of the pie crust.

  7. Sprinkle 3/4 of the Gruyere cheese and all of the Parmesan over the vegetables.

  8. Pour the egg mixture over the vegetables and cheese.

  9. Top with the remaining Gruyere cheese.

  10. Bake for 35-40 minutes, or until the quiche is set and golden brown on top.

  11. Let cool for 10 minutes before slicing and serving.

Chef's Notes

  • For a crispier bottom crust, blind bake the pastry for 10 minutes before adding the filling.
  • You can customize the vegetable mix based on what's in season or your preferences. Root vegetables like sweet potatoes or butternut squash work well too.
  • To make ahead, roast the vegetables and prepare the egg mixture separately, then assemble and bake when ready to serve.
  • Leftover quiche can be stored in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes.

Nutritional Info

Per serving (based on 8 servings): Approximately 350 calories, 15g protein, 22g fat, 25g carbohydrates. This quiche is a good source of calcium from the cheese, and vitamins A and C from the vegetables.

Serving Suggestions

Serve this quiche warm or at room temperature with a crisp green salad and a glass of chilled white wine. It's perfect for brunch, lunch, or a light dinner. For a more substantial meal, pair it with a cup of tomato soup or roasted potatoes. Garnish with fresh herbs like chives or parsley for added flavor and presentation.