Roasted Vegetable Quiche

This Roasted Vegetable Quiche is a delightful vegetarian dish filled with a medley of colorful roasted vegetables and creamy egg custard, all encased in a flaky crust. It's perfect for brunch or as a light dinner option, offering a satisfying blend of flavors and textures.

Ingredients

• Pie crust - 1 (9-inch)
• Eggs - 4 large
• Milk - 120 ml
• Heavy cream - 60 ml
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Red onion - 1 small, diced
• Cherry tomatoes - 100 grams, halved
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Dried oregano - 1/2 teaspoon
• Grated cheese (cheddar or mozzarella) - 100 grams

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, toss the diced bell pepper, zucchini, and red onion with olive oil, salt, black pepper, and oregano. Spread the vegetables on a baking sheet and roast in the oven for 20 minutes, or until tender and slightly caramelized.
3. While the vegetables are roasting, whisk together the eggs, milk, and heavy cream in a mixing bowl until well combined. Stir in the grated cheese.
4. Remove the roasted vegetables from the oven and let them cool slightly. Add the cherry tomatoes to the roasted vegetables and mix.
5. Place the pie crust in a 9-inch pie dish and pour the roasted vegetable mixture evenly into the crust.
6. Pour the egg and cheese mixture over the vegetables, ensuring they are evenly covered.
7. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is lightly golden.
8. Allow the quiche to cool for 10 minutes before slicing and serving.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 550 mg
• Cholesterol: 180 mg
• Total Fat: 32 g
• Saturated Fat: 15 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• Provides a good balance of protein and healthy fats.

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