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Roasted Vegetable Quiche with Spinach and Sharp Cheddar

Roasted Vegetable Quiche with Spinach and Sharp Cheddar

I have been on a big quiche kick lately. What’s not to love? They can be eaten for breakfast, brunch, lunch, or dinner, you can throw anything you want in them to please even the pickiest eaters, and they are so delicious! Normally, I would say that a homemade crust is the best option when making a quiche or pie, especially when you have the time. That being said, I love using frozen crusts on busy weeknights. My first quiche was Bacon, Sharp Cheddar, and Chive Quiche, then it was Sausage, Mushroom, and Cheddar Quiche, and now it’s this delicious roasted vegetable quiche with spinach and sharp cheddar. This one is my favorite so far. I loved the combination of flavors and textures of the roasted veggies with the sharp cheese and flaky crust. YUM! I had some of the leftovers for lunch today and it was wonderful. If you love roasted veggies, try this quiche!

Roasted Vegetable Quiche with Spinach and Sharp Cheddar

How to Make a Roasted Vegetable Quiche with Spinach and Sharp Cheddar

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Place the onion and mushrooms on the prepared baking sheet. Drizzle with a bit of olive oil then season with a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste.

Roasted Vegetable Quiche with Spinach and Sharp Cheddar

Place into the oven and roast for 15 minutes; add the asparagus and tomatoes then continue to roast for 10 minutes. Remove from the oven and set aside.

Roasted Vegetable Quiche with Spinach and Sharp Cheddar

Reduce the oven to 375 degrees.

Spray a piece of tin foil with a bit of cooking spray then press it gently on top of the frozen pie crust and place into the oven to bake for 10 minutes. Remove the foil and continue to bake for 3-5 minutes. Remove from the oven. Place the tin foil on the bottom of a baking sheet. Place the pie crust on top.

Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.

Sprinkle the bottom of the crust with most of the baby spinach, followed by most of the roasted veggies, then half of the cheese.

Roasted Vegetable Quiche with Spinach and Sharp Cheddar

Add the well-whisked egg mixture. Sprinkle the remaining spinach, roasted veggies, and cheese on top.

Roasted Vegetable Quiche with Spinach and Sharp Cheddar

Carefully place into the oven and bake for 30-40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Remove from the oven and let it rest for 10 minutes before slicing and serving. Enjoy.

Roasted Vegetable Quiche with Spinach and Sharp Cheddar

 

 

Roasted Vegetable Quiche with Spinach and Sharp Cheddar

 

Yield: 4-6  

Total Time: 60 minutes +/-

Ingredients:

2 tsp olive oil
1 small red onion, cut into chunks
4 oz button mushrooms, quartered
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
5 stalks of asparagus, ends removed & cut into thirds
1 cup grape tomatoes
1 frozen pie crust
5 eggs
1 ½ cups milk
1 cup baby spinach
1/2 cup sharp cheddar

Directions:

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Place the onion and mushrooms on the prepared baking sheet. Drizzle with a bit of olive oil then season with a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste.

Place into the oven and roast for 15 minutes; add the asparagus and tomatoes then continue to roast for 10 minutes. Remove from the oven and set aside.

Reduce the oven to 375 degrees.

Spray a piece of tin foil with a bit of cooking spray then press it gently on top of the frozen pie crust and place into the oven to bake for 10 minutes. Remove the foil and continue to bake for 3-5 minutes. Remove from the oven. Place the tin foil on the bottom of a baking sheet. Place the pie crust on top.

Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.

Sprinkle the bottom of the crust with most of the baby spinach, followed by most of the roasted veggies, then half of the cheese.

Add the well-whisked egg mixture. Sprinkle the remaining spinach, roasted veggies, and cheese on top.

Carefully place into the oven and bake for 30-40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Remove from the oven and let it rest for 10 minutes before slicing and serving. Enjoy.

Recipe and photos by For the Love of Cooking.net

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9 Comments

  1. Quiche has become quite a popular and standard dish since the book “Real Men Don’t Eat Quiche” published in 1982 (I just checked the date). Now it’s for everyone! Yours sounds delicious. Though I like all the additions, I remain a fan of quiche Lorraine, which had very few ingredients and had to be eaten immediately after coming out of the oven, while it was still all puffy and light.

    best… mae @maefood.blogspot.com

  2. Quiche is a go-to for me when I don’t have a lot of prep time and want something which will stick to your ribs for a while. Yours looks really great with all the veggies! Colorful and flavorful, just the way I like it.

  3. Love this roasted vegetable quiche Pam.
    I love quiches.
    xoxo

  4. Quiches are SUCH a multi-purpose meal…you can eat them at any time of the day and they’re always delicious! Love that this is stuffed with so many veggies.

  5. those veggies bring some much-needed color to a quiche! tasty and pretty. 🙂