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    You are in: Home / Recipes / Roasted Vegetable and Gruyere Quiche Recipe
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    Roasted Vegetable and Gruyere Quiche

    Roasted Vegetable and Gruyere Quiche. Photo by PanNan

    1/7 Photos of Roasted Vegetable and Gruyere Quiche

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    -Sylvie-'s Note:

    This is from a supermarket magazine I picked up. It's a great recipe for picnics or for a light summer dinner served with a side salad. Roasting the vegetables before using them in the quiche means a little more effort, but it's well worth it as it really brings out all the sweetness and flavours.

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    Serves: 6



    Units: US | Metric


    1. 1
      Preheat oven 200°C/400°F/Gas6.
    2. 2
      Rollout the pastry and line a deep 10 inch/25 cm flan tin.
    3. 3
      Line with baking paper and baking beans and blind bake for 10 minutes.
    4. 4
      Remove paper and beans and return to bake for another 5 minutes.
    5. 5
      Place all the vegetables on a baking tray and drizzle with olive oil.
    6. 6
      Roast in the oven for about 25-30 minutes until slightly charred.
    7. 7
      Set aside and cool slightly, seperate the onion layers.
    8. 8
      Reduce the oven temperature to 180°C/350°F/Gas4.
    9. 9
      In a bowl whisk the eggs with the milk, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favourite herbs).
    10. 10
      Spread the vegetables over the bottom of the pastry case and pour the egg mixture over.
    11. 11
      Bake for approx 30-35 minutes.
    12. 12
      Can be served hot or cold.

    Ratings & Reviews:

    • on May 08, 2011


      This was excellent! Readers' comments were helpful as I tried different vegatables to suit my taste- zucchini, yellow squash, fresh mushrooms & red onion. A friend recommends adding 1/4 t ground ceyanne pepper to any quiche as they tend to be bland otherwise. I did this and it is fabulous. It gives it warmth without the heat, with no complaints from my Scandanavian palates. Baking the crust and roasting the veggies a day ahead made the prep on the day of a snap. 4 oz of gruyere shredded seemed like a lot but it baked up beautifully! Thank you for sharing!

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    • on May 02, 2011


      Mmmm!!! I love roast veg it brings out all the sweetness of the veg when you roast so I knew that I would love this. I didn't have any yellow peppers so I added a couple of chestnut mushrooms to the mix and it was lovely. The rest of the recipe was as written, except for the crust, I left it out as I can't eat pie crust but it made an amazing crust less quiche. I did add a wee bit milk to my cream and egg mixture just to fill the dish. I will be making this again it was deli-sh. Made for Honor thy Mother tag game May 2011

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2007


      Sylvie, Thanks for such a great recipe. I took liberties and used egg beaters and half & half. I also used Marie Callenders frozen pie crust...and it was so good!

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    Read All Reviews (15)


    Nutritional Facts for Roasted Vegetable and Gruyere Quiche

    Serving Size: 1 (219 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 481.4
    Calories from Fat 311
    Total Fat 34.6 g
    Saturated Fat 13.1 g
    Cholesterol 107.9 mg
    Sodium 373.4 mg
    Total Carbohydrate 30.7 g
    Dietary Fiber 3.2 g
    Sugars 2.6 g
    Protein 12.6 g

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