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–+ servings
Roasted vegetable quiche in a white pie plate on a bamboo mat.

Roasted Vegetable Quiche with Smoked Gouda Cheese

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.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Course Brunch, Main Course
Cuisine American, French
Servings 6
Calories 485 kcal

Equipment

  • quiche pan or pie plate
  • whisk

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

Instructions
 

  • 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 the preheated oven for about 15 minutes or until the veggies start to develop a roasted color and are soft but not mushy.
    1/2 large red bell pepper, 1.5 cup fresh broccali florets, 1 small red onion, 2 tbsp olive oil, 4 small to medium purple potatoes, sea salt & black pepper
  • Step Two: While vegetables are roasting, unwrap frozen pie crust or unroll store bought pie dough and form to a glass or metal pie dish 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.
    1 unbaked pie shell
  • Step Three: Crack 4 to 5 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.  
    4 extra large eggs, 1 tsp garlic salt, 1 tsp dried tarregon, 1/4 tsp ground nutmeg
  • Step Four: Add 1 cup of heavy cream and 4 oz grated smoked gouda cheese to the egg mixture. Stir to mix. 
    1 cup heavy cream/whipping cream, 4 oz smoked gouda cheese
  • Step Five: Add the roasted veggies to the bottom of the crust. 
  • Step Six: Pour egg mixture on top of the roasted vegetables. 
  • Step Seven: Place unbaked quiche in the pre-heated oven. Bake for about an hour or until the center of the quiche is firm.
  •  For the best flavor and easy serving, let the Quiche rest and come to room temperature.

Notes

 
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.

Nutrition

Serving: 1gCalories: 485kcalCarbohydrates: 30gProtein: 14gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 139mgSodium: 558mgPotassium: 135mgFiber: 1gSugar: 2gVitamin A: 630IUVitamin C: 19mgCalcium: 32mgIron: 2mg
Keyword gouda cheese, quiche, roasted vegetables
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