Roasted Vegetable Quiche is the kind of dish that feels both relaxed and refined. Rooted in classic French cooking, quiche is beloved for its versatility—equally suited to a weekend brunch, a light lunch, or an easy dinner paired with salad.

Roasting the vegetables beforehand deepens their natural sweetness and prevents excess moisture, resulting in a quiche that is rich without being heavy. The silky egg custard binds everything together, while cheese adds just enough indulgence to make each slice satisfying.

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Ingredients (Serves 4–6)

• 1 pie crust (23–24 cm)

• 4 large eggs

• 200 ml heavy cream or whole milk

• 300 g mixed vegetables (zucchini, bell peppers, onion, cherry tomatoes)

• 1 tablespoon olive oil

• 100 g cheese, grated or crumbled

• Salt and black pepper, to taste

• Fresh thyme or rosemary (optional)

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Step-by-Step Instructions

1. Roast the vegetables
Preheat the oven to 200°C (390°F). Toss vegetables with olive oil, salt, and pepper. Roast for 15–20 minutes until tender and lightly caramelized. Set aside to cool slightly.

2. Prepare the custard
In a bowl, whisk eggs with cream (or milk). Season lightly with salt and black pepper.

3. Assemble the quiche
Reduce oven temperature to 180°C (350°F). Place pie crust into a tart pan. Spread roasted vegetables evenly over the base and sprinkle with cheese.

4. Add the filling
Pour the egg mixture over the vegetables, ensuring even distribution.

5. Bake
Bake for 35–40 minutes until the center is just set and the top is lightly golden.

6. Rest and serve
Allow the quiche to rest for 10 minutes before slicing. Serve warm or at room temperature.