Roasted Vegetable and Chevre Quiche Recipe

There’s something undeniably comforting about a warm slice of quiche. It’s the kind of dish that feels equally at home at a sophisticated brunch or a cozy weeknight dinner. In our house, this Roasted Vegetable and Chevre Quiche has become a beloved staple. I first stumbled upon a similar recipe years ago, and after a few tweaks to perfectly suit our tastes – like adding a generous amount of creamy chevre and really focusing on roasting the vegetables to bring out their natural sweetness – it’s become a recipe I turn to again and again. The vibrant colors of the roasted vegetables peeking through the golden custard are not only visually appealing but also pack a nutritional punch. Even my pickiest eaters, who sometimes balk at vegetables, happily devour this quiche. The combination of the slightly tangy chevre, the sweet roasted vegetables, and the flaky crust is simply irresistible. Whether it’s for a special occasion or just because, this quiche never fails to impress and satisfy. It’s become our go-to dish when we want something that feels a little bit special without being overly complicated to make. Trust me, once you try this Roasted Vegetable and Chevre Quiche, it’s going to become a favorite in your kitchen too.

Ingredients

This recipe is all about fresh, flavorful ingredients. Roasting the vegetables is key to unlocking their sweetness and depth of flavor, which beautifully complements the tangy chevre. Let’s break down everything you’ll need to create this culinary delight:

For the Crust:

• 1 ½ cups All-Purpose Flour: The foundation of our flaky and tender crust. Unbleached all-purpose flour works perfectly. For a slightly nuttier flavor, you can substitute ½ cup of whole wheat pastry flour.
• ½ teaspoon Salt: Enhances the flavor of the crust and balances the sweetness of the filling.
• ½ cup (1 stick) Unsalted Butter, Cold and Cubed: The secret to a truly flaky crust! Make sure your butter is very cold. You can even chill it in the freezer for 10-15 minutes before using.
• ¼ cup Ice Water: The cold water helps bring the dough together without overworking it. Add it gradually until the dough just comes together.

For the Roasted Vegetables:

• 1 Red Bell Pepper, Cored, Seeded, and Cut into 1-inch pieces: Red bell peppers offer a sweet and slightly smoky flavor when roasted, adding a vibrant color to the quiche.
• 1 Yellow Bell Pepper, Cored, Seeded, and Cut into 1-inch pieces: Yellow bell peppers provide a milder, slightly fruity sweetness and complement the red peppers beautifully.
• 1 Zucchini, Trimmed and Cut into ½-inch thick rounds: Zucchini becomes tender and slightly sweet when roasted, adding a delicate texture to the vegetable mix.
• 1 Red Onion, Peeled and Cut into ½-inch wedges: Red onion adds a pungent and slightly sweet flavor that mellows out beautifully during roasting.
• 2 cloves Garlic, Peeled and Minced: Garlic infuses the vegetables with aromatic flavor. Mincing it ensures even distribution of flavor.
• 2 tablespoons Olive Oil: Essential for roasting, olive oil helps the vegetables caramelize and develop rich flavors. Extra virgin olive oil is preferred for its flavor and health benefits.
• ½ teaspoon Dried Thyme: Thyme adds a subtle, earthy, and slightly peppery note that pairs wonderfully with roasted vegetables and chevre.
• ½ teaspoon Dried Rosemary: Rosemary provides a piney, aromatic flavor that complements the thyme and enhances the overall herb profile of the dish.
• Salt and Freshly Ground Black Pepper to taste: Seasoning is crucial! Adjust the salt and pepper to your preference to bring out the best flavors of the vegetables.

For the Quiche Filling:

• 4 Large Eggs: Eggs are the binding agent and create the creamy custard base of the quiche. Use large eggs for the best consistency.
• 1 cup Heavy Cream: Heavy cream contributes richness and a luxurious texture to the quiche filling. For a slightly lighter option, you can use half-and-half, but the texture will be less rich.
• ½ cup Whole Milk: Milk thins out the heavy cream slightly, creating a balanced custard consistency.
• 4 ounces Chevre (Goat Cheese), Crumbled: Chevre is the star of the show! Its tangy, creamy flavor is the perfect counterpoint to the sweet roasted vegetables. Look for a log of fresh goat cheese.
• ½ cup Grated Gruyere Cheese: Gruyere adds a nutty, slightly sweet, and complex flavor that melts beautifully and complements the chevre. You can substitute with Swiss cheese or Fontina if needed.
• ¼ cup Freshly Chopped Parsley: Parsley adds a fresh, herbaceous note and a pop of color to the finished quiche. Flat-leaf parsley (Italian parsley) is preferred for its flavor.
• Salt and Freshly Ground Black Pepper to taste: Season the filling to perfection! Taste the filling before pouring it into the crust and adjust seasoning as needed.

Instructions

Creating this Roasted Vegetable and Chevre Quiche is a rewarding process. Follow these step-by-step instructions to bake a quiche that’s sure to impress:

Step 1: Prepare the Crust

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The goal is to keep the butter cold and create layers for a flaky crust.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together and forms a shaggy ball. Be careful not to overmix.
4. Form a Disc and Chill: Turn the dough out onto a lightly floured surface and gently form it into a disc about 1-inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough allows the gluten to relax, making it easier to roll out and prevents shrinkage during baking.

Step 2: Roast the Vegetables

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Toss Vegetables with Oil and Seasonings: In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper. Toss well to ensure all vegetables are evenly coated with oil and seasonings.
3. Roast the Vegetables: Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through. Roasting time may vary depending on your oven and the size of the vegetable pieces. Keep an eye on them to prevent burning.
4. Cool Slightly: Remove the roasted vegetables from the oven and let them cool slightly while you prepare the crust and filling.

Step 3: Blind Bake the Crust

1. Roll Out the Dough: Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough into a 12-inch circle, about ⅛-inch thick.
2. Transfer to Pie Plate: Gently transfer the rolled-out dough to a 9-inch pie plate. Press the dough into the bottom and up the sides of the pie plate. Trim any excess dough hanging over the edge and crimp the edges as desired.
3. Dock the Crust: Prick the bottom of the crust all over with a fork. This prevents the crust from puffing up during blind baking.
4. Line and Fill with Weights: Line the crust with parchment paper or aluminum foil and fill with pie weights, dried beans, or rice. This will weigh down the crust and prevent it from shrinking or slumping during baking.
5. Blind Bake: Bake in the preheated oven for 15 minutes.
6. Remove Weights and Bake Further: Carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 10-12 minutes, or until the crust is lightly golden brown. This par-baking ensures the crust is cooked through and prevents a soggy bottom when the filling is added.
7. Cool Slightly: Remove the crust from the oven and let it cool slightly while you prepare the filling.

Step 4: Prepare the Quiche Filling

1. Whisk Eggs and Dairy: In a large bowl, whisk together the eggs, heavy cream, and milk until well combined.
2. Add Cheese and Parsley: Stir in the crumbled chevre, grated Gruyere cheese, and chopped parsley.
3. Season the Filling: Season the filling with salt and pepper to taste. Remember that the chevre and Gruyere are already somewhat salty, so taste before adding too much salt.

Step 5: Assemble and Bake the Quiche

1. Arrange Roasted Vegetables in Crust: Spread the roasted vegetables evenly over the bottom of the pre-baked quiche crust.
2. Pour Filling Over Vegetables: Gently pour the prepared egg and cheese filling over the roasted vegetables, ensuring it is evenly distributed.
3. Bake the Quiche: Bake in the preheated oven at 350°F (175°C) for 35-45 minutes, or until the quiche is set and the center is just slightly jiggly. The edges should be golden brown and the filling should be puffed and set. A knife inserted into the center should come out mostly clean.
4. Cool Slightly and Serve: Remove the quiche from the oven and let it cool for at least 10-15 minutes before slicing and serving. This allows the filling to set further and makes it easier to slice.

Nutrition Facts

(Per Serving, approximate estimations)

• Servings: 8
• Calories Per Serving: Approximately 450-550 calories

Note: Nutritional values are estimates and can vary based on specific ingredients used and portion sizes. This estimation is based on standard ingredient quantities and assumes 8 servings per quiche. For more precise nutritional information, you can use online nutritional calculators and input the exact ingredients and quantities you use.

Preparation Time

• Prep Time: 45 minutes (includes crust making and vegetable roasting)
• Cook Time: 1 hour (includes blind baking and quiche baking)
• Total Time: 1 hour 45 minutes

Active Time: Approximately 1 hour (hands-on time)
Inactive Time: Approximately 45 minutes (chilling dough, baking time)

While the total time is close to two hours, much of it is inactive time while the dough chills and the quiche bakes. The active cooking time is around one hour, making this recipe manageable for a weekend brunch or a weeknight dinner with some planning ahead.

How to Serve

This Roasted Vegetable and Chevre Quiche is incredibly versatile and can be served for various occasions. Here are some serving suggestions:

• Brunch:
  • Serve warm or at room temperature as part of a brunch spread.
  • Pair it with a fresh fruit salad, yogurt parfait, or a side of breakfast pastries.
  • Offer alongside mimosas, coffee, or tea.
• Lunch:
  • Enjoy a slice of quiche with a light green salad dressed with a vinaigrette.
  • Serve with a bowl of soup, such as tomato soup or a creamy vegetable soup.
  • It makes a satisfying and flavorful midday meal.
• Dinner:
  • Serve as a main course with roasted asparagus, steamed green beans, or a mixed green salad.
  • Pair it with a crusty baguette or some artisan bread for dipping into the creamy filling.
  • A glass of crisp white wine, like Sauvignon Blanc or Pinot Grigio, complements the flavors beautifully.
• Potlucks and Gatherings:
  • Quiche is a fantastic dish to bring to potlucks or picnics as it travels well and can be served at room temperature.
  • It’s a crowd-pleaser and always a hit at gatherings.
• Garnishes:
  • Fresh parsley sprigs or chopped chives for a pop of green.
  • A dollop of crème fraîche or sour cream for added richness.
  • A sprinkle of red pepper flakes for a touch of heat (optional).
  • A drizzle of balsamic glaze for a touch of sweetness and acidity (optional).

Additional Tips for the Perfect Quiche

1. Use Cold Ingredients for the Crust: Keeping your butter and water ice-cold is crucial for a flaky crust. Cold butter creates steam during baking, which results in those desirable flaky layers. If your kitchen is warm, consider chilling your flour and bowl as well.
2. Don’t Overwork the Dough: Overmixing the dough develops the gluten, leading to a tough crust. Mix just until the dough comes together. Gentle handling is key.
3. Blind Bake the Crust Properly: Blind baking is essential to prevent a soggy bottom crust. Ensure you use pie weights or dried beans to weigh down the crust during the initial bake. Baking it again without weights further crisps up the crust.
4. Roast Vegetables Until Tender and Slightly Caramelized: Roasting the vegetables brings out their natural sweetness and deepens their flavor. Don’t under-roast them; aim for tender vegetables with slightly browned edges.
5. Don’t Overbake the Quiche: Overbaking can make the quiche dry and rubbery. Bake until the center is just set and slightly jiggly. It will continue to set as it cools. Check for doneness around 35 minutes and adjust baking time as needed.

Frequently Asked Questions (FAQ)

Q1: Can I use a store-bought pie crust instead of making my own?

A: Yes, you absolutely can! Using a store-bought pie crust is a great time-saver. Just make sure to use a good quality refrigerated pie crust. You’ll still need to blind bake it according to the instructions, even if it’s pre-made.

Q2: Can I use different vegetables in this quiche?

A: Definitely! This recipe is very adaptable. Feel free to substitute or add other roasted vegetables you enjoy. Good options include asparagus, broccoli florets, mushrooms, butternut squash, sweet potatoes, or spinach (add spinach towards the end of roasting or sauté it separately). Just ensure they are roasted until tender before adding to the quiche.

Q3: Can I make this quiche ahead of time?

A: Yes, quiche is a great make-ahead dish! You can bake the quiche completely and then refrigerate it for up to 2-3 days. Reheat it in a 350°F (175°C) oven until warmed through, about 15-20 minutes. You can also prepare the crust and roasted vegetables a day ahead and assemble and bake the quiche the next day.

Q4: Can I freeze this quiche?

A: Yes, you can freeze baked quiche. Let it cool completely after baking, then wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To reheat, thaw it in the refrigerator overnight and then bake in a 350°F (175°C) oven until heated through, about 20-30 minutes.

Q5: Can I make this quiche vegetarian?

A: Yes, this recipe is already vegetarian! It’s packed with vegetables and cheese. If you are strictly vegan, you would need to substitute the eggs, dairy, and chevre with vegan alternatives, which will significantly alter the recipe and texture. However, for a delicious vegetarian quiche, this recipe as written is perfect.

Enjoy making and savoring this delightful Roasted Vegetable and Chevre Quiche! It’s a recipe that’s sure to become a cherished part of your culinary repertoire.

Print