Roasted Vegetable and Gruyere Quiche

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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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

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since white flour is a no-no for me..when making quiche - which I love.. I use a mashed potato crust..( add a bit of garlic or minced onion ) and it works great.

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I must have read the same magazine- but lost the clipping and so happy to find this recipe again ! It is a superb quiche. The roasting of the veggies and gruyere cheese give this a sophisticated edge over standby ham & cheese. Great take along dish. I use premade crusts (yes) and do substitute half&half for the cream Thanks Sylvie ! glad to find this :)

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I used half and half instead of full cream. I was afraid it wouldn't be enough liquid for all those veggies but it was. Very rich, very yummy.

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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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This was wonderful...I used some veggies that I had roasted yesterday(yellow squash, zucchini, onion, and cauliflower). I did use southwestern eggbeaters instead of eggs..it had red and green peppers in it. I will definately make this over and over.

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This recipe was very very good. The roasting of the veggies brings out a wonderful taste. I added rosemary, thyme and pepper and it came out awesome. I suggest that after you bake it you wait a bit before cutting to avoid the slice falling apart. That's if you can wait that long.

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I made this recipe for Mother's Day and it was delicious. I added asparagus simple because i had some on hand. My only suggestion would be to make in an 8in pan, because it was too thin for a quiche in the 10in pan,

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5* from me & my guests! I roasted the veg the previous day & blind baked the shell first thing in the am. This made it very quick & easy to put together just before my guests arrived. My guests raved, thanks for a great recipe that made me look a fantastic cook!

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:yummy:

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This smelled heavenly when it came out of the oven, and the taste did not disappoint! I went light on the seasonings this first time, using about 1/2 tsp. kosher salt and 3/4 tsp. herb mixture. Because of the cheese, the amount of salt seemed about right, but I plan to increase the herbs significantly. Sauteed mushrooms would be a great addition also. Because this dish leans a little toward the bland side, I served a salad with a very strong vinaigrette. It was a great balance to the subtler flavors of the quiche. Along with a good white wine and a fattening dessert, this made a superb light summer supper. Thanks, Sylvie!

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This recipe deserves more than 5 stars! It was delicious. The roasting of the veggies really brings out their flavor, and the pie was chockful of them. It's a cheesier quiche than most, less custard-like, and was perfect for these veggies. I put this one in my Perfection cookbook. Can't get any better than this!

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