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!
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
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!
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.
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!
Like the previous reviewer, I used zucchini, yellow squash, fresh mushrooms, onion and included the cayenne pepper. It was excellent! Thanks for sharing your recipe!
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.
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 :)
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.
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.