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How to Make a Roasted Vegetable Quiche with Gruyere Cheese

Elevate your quiche game with this Roasted Vegetable Quiche featuring Gruyere cheese. The combination of caramelized roasted vegetables and rich, nutty Gruyere creates a depth of flavor that's both comforting and sophisticated. This versatile dish 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 nestled in a flaky pastry crust. It's perfect for brunch, lunch, 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 9-inch pie crust (homemade or store-bought)
  • 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 vegetables are tender and lightly caramelized. Set aside to cool slightly.

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

  4. If using a store-bought crust, place it in a 9-inch pie dish. If homemade, roll out the dough and fit it into the dish, trimming excess and crimping edges.

  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, ensuring even distribution.

  9. Top with the remaining Gruyere cheese.

  10. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. The center should be slightly jiggly but not liquid.

  11. Let the quiche cool for 10-15 minutes before slicing and serving.

Chef's Notes

  • For a crispier crust, blind bake the pie crust for 10 minutes before adding the filling.
  • Feel free to experiment with different vegetable combinations like asparagus, mushrooms, or cherry tomatoes.
  • 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 vitamins A and C from the vegetables, calcium from the cheeses, and protein from the eggs.

Serving Suggestions

Serve this quiche warm or at room temperature with a side of mixed greens dressed in a light vinaigrette. For brunch, pair it with fresh fruit and mimosas. For a light dinner, serve with a crusty baguette and a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir.