Savory Roasted Vegetable and Gruyère Quiche
Delight in the flavors of summer with this Savory Roasted Vegetable and Gruyère Quiche, a perfect dish for picnics, brunch, or a light dinner. The rich, buttery crust is complemented by a medley of roasted vegetables such as vibrant bell peppers, zucchini, and sweet red onion, all enhanced by the creamy texture of eggs and the nutty essence of Gruyère cheese. This quiche not only satisfies your taste buds but also offers a visually appealing centerpiece for any meal. Serve alongside a crisp side salad for a refreshing and satisfying experience.
N/A
Servings
300
Calories
9
Ingredients
Ingredients
Frozen shortcrust pastry
12 ounces (Thawed)
Red onion
1 (Quartered)
Red bell pepper
1 (De-seeded and chopped)
Yellow bell pepper
1 (De-seeded and chopped)
Zucchini
1 (Sliced thickly)
Olive oil
1 tablespoon (For drizzling)
Large eggs
2 (Beaten)
Cream
4.5 fluid ounces (Smooth)
Gruyère cheese or Mature cheddar cheese
4 ounces (Grated)
Instructions
1
Preheat your oven to 200°C (400°F/Gas 6).
2
Roll out the thawed shortcrust pastry on a lightly floured surface and carefully line a deep 10-inch (25 cm) flan tin.
3
Cover the pastry case with baking paper and fill it with baking beans to prevent it from puffing up. Blind bake for 10 minutes.
4
Remove the baking paper and beans, and return the pastry to the oven for an additional 5 minutes until lightly golden.
5
Meanwhile, prepare the vegetables. Place the quartered red onion, chopped red and yellow bell peppers, and thickly sliced zucchini on a baking tray. Drizzle with olive oil and season with salt and pepper.
6
Roast the vegetables in the preheated oven for approximately 25 to 30 minutes, or until they are tender and slightly charred. Once done, set aside to cool slightly and separate the onion layers.
7
Lower the oven temperature to 180°C (350°F/Gas 4).
8
In a mixing bowl, whisk together the eggs and cream until well combined. Stir in the grated Gruyère cheese, and season the mixture with additional salt and pepper to taste. For an extra flavor boost, feel free to add your favorite herbs.
9
Spread the roasted vegetables evenly over the bottom of the pre-baked pastry case, and then carefully pour the egg and cheese mixture on top, allowing it to fill the gaps.
10
Bake the assembled quiche in the oven for about 30 to 35 minutes, or until the filling is set and lightly golden on top.
11
Once baked, allow the quiche to cool slightly before slicing. It can be enjoyed warm or chilled.
Nutrition Information
20g
Fat
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Roasted Vegetable and Gruyère Quiche?
It is a savory dish featuring a buttery shortcrust pastry filled with roasted bell peppers, zucchini, red onion, eggs, cream, and nutty Gruyère cheese.
What type of pastry is used in this recipe?
The recipe uses 12 ounces of frozen shortcrust pastry that has been thawed.
What size tin is required for the quiche?
A deep 10-inch (25 cm) flan tin is recommended.
At what temperature should the oven be preheated for roasting?
Preheat the oven to 200°C (400°F/Gas 6) for the initial roasting and blind baking steps.
How long should I blind bake the pastry?
Blind bake the pastry for 10 minutes with baking beans, then remove the beans and bake for another 5 minutes until golden.
What vegetables are included in the filling?
The filling includes one red onion, one red bell pepper, one yellow bell pepper, and one zucchini.
How should the red onion be prepared?
The red onion should be quartered before roasting and its layers separated after roasting.
How should the zucchini be sliced?
The zucchini should be sliced thickly.
How long do the vegetables need to roast?
Roast the vegetables for approximately 25 to 30 minutes until tender and slightly charred.
What is the baking temperature for the assembled quiche?
Lower the oven temperature to 180°C (350°F/Gas 4) for the final bake.
How many eggs are needed for the filling?
This recipe requires 2 large beaten eggs.
How much cream is used in the mixture?
The recipe calls for 4.5 fluid ounces of cream.
Which cheeses are suitable for this quiche?
You can use 4 ounces of grated Gruyère cheese or mature cheddar cheese.
Can I add herbs to the quiche?
Yes, you can add your favorite herbs to the egg and cream mixture for an extra flavor boost.
How do I assemble the quiche layers?
Spread the roasted vegetables evenly over the pre-baked pastry case and then pour the egg and cheese mixture on top.
How long does the quiche take to bake?
The assembled quiche takes about 30 to 35 minutes to bake.
How do I know when the quiche is finished baking?
The quiche is done when the filling is set and the top is lightly golden.
Can this quiche be eaten cold?
Yes, the quiche can be enjoyed either warm or chilled.
Is this recipe suitable for vegetarians?
Yes, based on the ingredients provided, this quiche is a vegetarian-friendly dish.
What is the calorie count for a serving of this quiche?
Each serving contains approximately 300 calories.
How much fat is in one serving?
There are 20 grams of fat per serving.
How much protein does this quiche provide?
Each serving provides 9 grams of protein.
What should I use to prevent the pastry from puffing up?
Cover the pastry with baking paper and fill it with baking beans during the initial bake.
How should I prepare the bell peppers?
The red and yellow bell peppers should be de-seeded and chopped.
What oil is used for roasting the vegetables?
One tablespoon of olive oil is used for drizzling over the vegetables.
Should the pastry be rolled out?
Yes, roll out the thawed pastry on a lightly floured surface before lining the tin.
What is a suggested side dish?
A crisp side salad is recommended for a refreshing and satisfying experience.
Is this quiche good for picnics?
Yes, it is described as a perfect dish for picnics, brunch, or a light dinner.
What should I do after the quiche is baked?
Allow the quiche to cool slightly before slicing to help it set.
How are the vegetables seasoned before roasting?
The vegetables are seasoned with salt and pepper after being drizzled with olive oil.