Roasted Vegetable Quiche Recipe

From Dorothy McNett's Recipe Book.

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See Also: Cheese Dishes · Main Dishes · Pies and Tarts

Roasted Vegetable Quiche

From Dorothy McNett's recipes at www.dorothymcnett.com. This uses roasted vegetables of choice. If in a hurry, use 2 jars of roasted red bell peppers or roasted sun-dried tomatoes instead. Any combination of vegetables is fabulous with this.

For the Crust:
1 cup all purpose unbleached organic flour
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1/3 cup very cold unsalted butter
1/4 cup very cold water

In food processor with steel chopping blade in place whirl the flour, salt, paprika and pepper. Add the butter and pulse just until the butter has been cut into chunks about the size of large peas. Add the water and pulse only to the point where the dough wants to form a ball. Do not over process or the crust will be tough. Roll it out using a floured rolling pin and pastry cloth. Lift it into a glass or ceramic pie or quiche dish. Flute the edges and pierce the bottom of the crust with a fork. Crumple up several pieces of waxed paper and place them inside the pie to hold the sides upright while baking. Microwave on high for 3 minutes. Remove the papers. Microwave another 1-2 minutes as needed to finish baking the crust. It will not brown, but will look "set". Set aside.

For the Filling:
2 to 2 1/2 cups (approximately) cubed roasted vegetables, such as potatoes, zucchini, peppers, onions, eggplant, carrots, etc.
3 eggs
3/4 cup half and half
1/2 teaspoon sea salt (herbed is great!)
1/2 teaspoon Italian dried herbs, or any combination you desire
1/4 teaspoon cayenne
2 cups shredded cheddar or fontina cheese (Emmenthal is also great!)
paprika

Preheat oven to 450 degrees. Cube or dice the roasted (or otherwise cooked) vegetables, measuring to get about 2 - 2 1/2 cups. You can use just one kind, or combine several for a more complex flavor. In batter bowl, whisk the eggs with the half and half. Add seasonings. Place half of the cheese in the bottom of the pie crust. Add the vegetables, pour over the egg mixture and then sprinkle with the remaining cheese. Sprinkle with paprika. Reduce the heat to 375 degrees and bake 35-45 minutes or until filling is set and quiche has browned nicely. Allow to cool about 15 minutes or more, slice and serve. It is also wonderful served at room temperature.


Recipe created 2004-02-23.

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