By -Sylvie- on July 11, 2005
Photo by PanNan
Photo by PanNan
"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."
Serving Size: 1 (219 g)
Servings Per Recipe: 6
"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."
"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."
"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!"
"Loved this. The first time I made this I misread the recipe. I sliced the zucchini very thinly instead of thickly but it was still delicious. I followed the recipe exactly except I added a pinch of cayenne pepper like another reviewer mentioned. The second time I made it I broiled he veggies in the oven which was a bit quicker and I only had about an ounce of gruyere left so I some freshly grated Parmesan and shredded cheddar. Still delicious! And it looks beautiful. Thank y"
"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,"
"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!"
"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! "