Name: Roasted Vegetable Quiche with Smoked Gouda Cheese
Prep time: 15 min
Cook time: 80 min
Ingredients: 1 unbaked pie shell; 1/2 large red bell pepper (sliced); 1.5 cup fresh broccali florets (rough chopped); 1 small red onion (sliced in slivers then cut in half); 2 tbsp olive oil; 4 small to medium purple potatoes (sliced in rounds); 4 extra large eggs (or 5 medium eggs); 1 cup heavy cream/whipping cream; 4 oz smoked gouda cheese (freshly grated); 1 tsp garlic salt; 1 tsp dried tarregon; 1/4 tsp ground nutmeg; sea salt & black pepper

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Easy and delicious Roasted Vegetable Quiche with Smoked Gouda is filled with savory roasted vegetables, creamy egg mixture, and smokey cheese filling all baked in a delicious homemade buttery, flaky pie shell.

Roasting fresh vegetables in the oven brings out the extra sweet, savory flavor of the red onion, broccoli, red bell pepper, and purple potatoes you can’t get with sauteing in a skillet. This extra step is key to the wonderfully delicious layers of flavors in the recipe.

This quiche is not only yummy but a beautiful dish to make for a special brunch, ladies’ luncheon, or Mother’s Day. Just be prepared to share the recipe with your food fans!

Roasted Vegtable Quiche on a bamboo mat.

Why You’ll Love This Veggie Quiche

Easy to Make: One of the many reasons I love this meal idea is it’s so easy to put together especially when using a frozen unbaked pie crust. It’s basically a three-step recipe, roast, mix, and bake.

Perfect for All Kinds of Occasions: Quiche is not only perfect for a holiday, Mother’s Day, or a special brunch but it’s delicious for a light dinner. Leftovers are great for a quick and easy breakfast.

Easily Adaptable to Most Diets: This vegetable quiche is easily adaptable to fit a gluten-free diet or low-carb diet by omitting the pie crust for a crustless quiche. The eggs, cheese, and heavy cream are naturally high in protein and fat which make it perfect for a high protein/fat Keto diet. Add some bacon or sausage for an even higher protein count.

Roasted vegetable quiche ingredients on a wood cutting board.

Ingredients You’ll Need for This Vegetable Quiche Recipe

Pie Crust: frozen store-bought pie crust or store-bought pie crust dough makes this quiche super-fast and easy to make. If you have the time, make this buttery, flaky homemade crust. It’s delicious.

Eggs: 4 large-jumbo or 5 medium eggs.

Cream: whole whipping cream, a combination of heavy cream and whole milk (half & half), double cream, or whole milk.

Cheese: nutty, buttery taste of smoked gouda cheese adds a creamy, rich flavor. Crumbled goat cheese, feta cheese, grated sharp cheddar cheese, grated parmesan cheese, or Swiss cheese can be substituted for gouda cheese.

Roasted Vegetables: roasting fresh veggies sprinkled with sea salt and cracked black pepper and drizzled with olive oil brings out the sweet and savory flavor of most vegetables. This recipe uses fresh broccoli, red onion, red peppers, and sliced purple potatoes. Yellow peppers, orange bell peppers, slices of sweet potatoes, or any seasonal vegetables would be yummy in this delicious quiche.

Seasonings: dried tarragon, garlic salt, and sweet and spicy nutmeg add the perfect spice to the roasted veggies. So good!

How to Make Roasted Vegetable Quiche with Smoked Gouda Cheese

Preheat oven to 400^o.

Step One: Slice and chop the fresh veggies. Place on a large, rimmed baking sheet. Sprinkle with sea salt and cracked black pepper. Drizzle the vegetable mixture with a couple of tablespoons of olive oil and toss. Roast in a preheated oven for about 15 minutes or until the veggies start to develop a roasted color and are soft but not mushy.

Sliced purple potatoes, red peppers, brocalli, red onions on a baking sheet.

Step Two: While vegetables are roasting, unwrap frozen pie crust or unroll store-bought pie dough and form to a pie dish, glass or metal, or quiche/tart pan with a removable bottom. Follow packaged directions. Note: if using frozen pie crust in an aluminum foil pie plate, place pie crust in a glass or metal pie dish for extra support. Place the pie or tart dish on a large rimmed sheet pan.

Homemade buttery pie crust in a pie pan with fork holes on a wood cutting board.

Step Three: Crack 4 large or 5 medium-sized eggs in a large bowl. Whisk eggs with a wire whisk until frothy and air bubbles form. Add garlic salt, dried tarragon, and nutmeg to eggs. Whisk again until eggs and seasonings are well mixed.

Whipped eggs, tarragon, garlic salt, nutmeg in a measuring cup.

Step Four: Add 1 cup of heavy cream and 4 oz grated smoked gouda cheese to the egg mixture. Stir to mix.

Egg mixture with cream and cheese mixed in.

Step Five: Add the roasted veggies to the bottom of the crust.

Roasted vegetables in a par baked pie shell on a sheet pan.

Step Six: Pour the egg mixture on top of the roasted vegetables. Grind a little black pepper on top.

Step Six: Place unbaked quiche in the preheated oven. Bake for about an hour or until the center of the quiche is firm.

Baked roasted vegetable quiche in a white pie pan, on a bamboo mat with a green and white towel.

Step Seven: For the best flavor and easy serving, let the quiche rest and come to room temperature.

Easy Recipe Options

Add a meat protein for your meat lovers: bacon, diced ham, sausage, rotisserie chicken, or lump crab are delicious in this quiche.
Use different veggies: chopped jalapenos, cherry tomatoes, butternut squash instead of potatoes, chopped asparagus, or sauteed mushrooms.
Spice options: add 1 teaspoon of curry and fresh snipped dill instead of tarragon. Make it spicy with Cajun spice or Mexican seasoning.

Roasted Vegetable Quiche Recipe Tips

Blind bake the unbaked pie crust for a crispier crust. You can do this with a store-bought pie shell as well as a homemade shortcrust pastry.

Reserve 1/4 cup of cheese for a crispy, cheese quiche top.

Quiche is delicious warm or cold. Make this dish a day ahead of serving for a special but easy meal.

Place the unbaked quiche on a large baking tray for easy lifting in and out of the oven. This also prevents the egg mixture from dripping on the bottom of the oven.

If crust edges start to get too brown while baking, place slivers of foil on top of the crust.

How To Store Leftover Quiche

Wrap leftovers in plastic wrap or an airtight container in the refrigerator. If making a day ahead, seal the top of the quiche pie with plastic wrap.

Frequently Asked Questions, FAQ

Q: Can I use uncooked, raw veggies in this quiche recipe?

A: Using raw veggies, not roasting or sauteing, will result in crunchy vegetables in the cooked egg custard. Eggs cook much faster than raw veggies.

Q: What’s a side dish to serve with this Roasted Vegetable Quiche?

A: A fresh spring salad or a fruit salad with a warm, buttery croissant would be delicious. For a heavier dinner side option, make this Homemade Tableside Caesar Salad for a truly special treat.

Q: How do I make the bottom of a quiche crispy?

A: Blind bake the pie crust by pricking the bottom of the unbaked pie crust with a fork all over the bottom and sides. Crumple up a large piece of parchment paper. Loosely place the parchment paper (uncrumpled) on the pie crust. Fill with pie weights or use dry beans for pie weights. This keeps the crust from rising up. Bake for about 10 minutes on 400^o or until the crust starts to turn golden tan.

Equipment Needed for This Recipe

Perfect for mixing eggs. Wire Whisks

All-purpose Quiche and Tart Pan. Tart-Quiche Pan 11″

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