Roasted Veggie Quiche
  • Cooking Time: 80
  • Servings: 8
  • Preparation Time: 30
  • Crust:
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 8 tbsp unsalted butter (1 stick, cold)
  • 1/8 to 1/4 c ice water
  • Filling:
  • 1 unbaked 9 in pie crust
  • 1/2 cup red pepper chopped
  • 1/2 cup onion diced
  • 1/2 cup broccoli chopped
  • 1/2 cup frozen spinach
  • 4 oz. smoked mozzarella cheese shredded
  • 4 oz. sharp cheddar cheese shredded
  • 1 clove garlic minced
  • 4 eggs
  • 1 cup half and half
  • 1/4 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • Sliced Roma tomatoes
  1. Crust:
  2. Sift together flour & salt
  3. Dice the butter into small cubes, or cut it into pats. Work it into the flour until it's well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
  4. Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it's ready. If it has dry spots, or pieces break off easily, add a bit more water until it's totally cohesive.
  5. Pre-heat oven to 400°F
  6. Gather the dough into a ball. Gently pat/shape into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.
  7. Grease 9 in pie pan with your preferred oil
  8. Since the filling is wet, the crust requires blind baking. Once dough is chilled and rolled, place it in a 9 in. pie pan and line with foil or parchment paper, and fill it with pie weights or dried beans. Be sure that the weights fill up the entire pie pan, to help prevent any slumping while the crust bakes. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans.
  9. Filling:
  10. Chop/dice pepper, onion, and broccoli
  11. Line baking sheet with foil & drizzle with oil. Place pepper, onion, broccoli on baking sheet and roast at 400°F for 15 minutes
  12. While veggies roast, defrost frozen spinach according to package instructions. Once spinach is defrosted, squeeze out excess water with a kitchen towel
  13. Remove veggies from oven and allow to cool for 10 minutes.
  14. In a medium bowl, whisk together garlic, eggs, half and half, salt and Italian seasoning.
  15. Put cheese in bottom of pie crust and top with roasted veggies.
  16. Pour egg mixture over veggies. Top with sliced Roma tomatoes.
  17. Bake at 375 degrees for 40-45 minutes until center is set. Serve warm or at room temperature.
This is a great dish for meal-prepping, as it reheats well. Submitted by: "Kaycee Douglas"