Best Roasted Vegetable And Gruyere Quiche Recipes

ROASTED VEGETABLE AND GRUYERE QUICHE

Roasted Vegetable and Gruyere Quiche image

Here is a crustless quiche recipe that has a delicious combination of flavours, textures, and colours. This is great paired with a mixed greens salad.

Provided by Lumberjackie

Categories Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 onion, thinly sliced
2 cups broccoli florets
1 red pepper, seeded and cut into cubes
4 whole eggs
2 egg whites (or substitute an additional whole egg)
3/4 cup milk
3/4 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1 teaspoon Dijon mustard
1/2 cup shredded gruyere cheese
1/4 cup green onion, chopped
1 tablespoon grated parmesan cheese
1 teaspoon margarine, melted

Steps:

Preheat the oven to 400 F (200 C).
Roast the vegetables: Spread the onion, broccoli, and red pepper evenly on a baking sheet lined with parchment paper. Roast at 400 F for 15 minutes, turning once half-way through.
Prepare the eggs: Whisk the 2 egg whites with 4 whole eggs, skim milk, evaporated skim milk, black pepper, salt, ground nutmeg, and Dijon mustard.
Brush a 10-inch quiche dish with melted margarine.
Assemble: Place the roasted vegetables in the quiche dish. Add the Gruyere and green onions. Gently pour the egg mixture over top and sprinkle with Parmesan cheese.
Bake at 375 F (190 C) for 30-35 minutes or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 184.3, Fat 10.7, SaturatedFat 5.2, Cholesterol 148, Sodium 279.3, Carbohydrate 9.6, Fiber 0.9, Sugar 2, Protein 12.8

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

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 @MakeItYours

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 milk, 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.

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