Roasted Vegetable and Gruyere Quiche
photo by under12parsecs
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 onion, thinly sliced
- 2 cups broccoli florets
- 1 red pepper, seeded and cut into cubes
- 4 whole eggs
- 2 egg whites (or substitute an additional whole egg)
- 3⁄4 cup milk
- 3⁄4 cup evaporated milk
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon nutmeg
- 1 teaspoon Dijon mustard
- 1⁄2 cup shredded gruyere cheese
- 1⁄4 cup green onion, chopped
- 1 tablespoon grated parmesan cheese
- 1 teaspoon margarine, melted
directions
- Preheat the oven to 400 F (200 C).
- Roast the vegetables: Spread the onion, broccoli, and red pepper evenly on a baking sheet lined with parchment paper. Roast at 400 F for 15 minutes, turning once half-way through.
- Prepare the eggs: Whisk the 2 egg whites with 4 whole eggs, skim milk, evaporated skim milk, black pepper, salt, ground nutmeg, and Dijon mustard.
- Brush a 10-inch quiche dish with melted margarine.
- Assemble: Place the roasted vegetables in the quiche dish. Add the Gruyere and green onions. Gently pour the egg mixture over top and sprinkle with Parmesan cheese.
- Bake at 375 F (190 C) for 30-35 minutes or until a knife inserted near the center comes out clean.
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Reviews
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This was absolutely fabulous! I made this quiche and one filled with meats, cheeses and all other manner of unhealthy (but yummy) things, and to my great surprise, I much preferred this one! It had such great flavor and texture. I did not miss the crust at all! And the nutmeg adds such a perfect compliment to the custard and veggies. I used roasted red, orange and yellow peppers, red onion, zucchini and mushrooms for the veggies and had to substitute sharp white cheddar for the Gruyere (the joys of living in AK) but it was phenomenal! Thanks for such a wonderful recipe, Jackie! -Kari
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A true keeper ! Prepared this as listed today for late lunch, for friends traveling from Savannah to NJ. Easily came together even though baked early and reheated. Next time, would add some additional salt and Dijon, and perhaps some garlic. Served with fruit salad, Parmesan green beans, sliced (home-grown) tomatoes, and mini-croissants. Thanks for posting,Lumberjackie.
Tweaks
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This was absolutely fabulous! I made this quiche and one filled with meats, cheeses and all other manner of unhealthy (but yummy) things, and to my great surprise, I much preferred this one! It had such great flavor and texture. I did not miss the crust at all! And the nutmeg adds such a perfect compliment to the custard and veggies. I used roasted red, orange and yellow peppers, red onion, zucchini and mushrooms for the veggies and had to substitute sharp white cheddar for the Gruyere (the joys of living in AK) but it was phenomenal! Thanks for such a wonderful recipe, Jackie! -Kari
RECIPE SUBMITTED BY
I've recently completed my undergrad degree, and I'm taking some time off before returning to grad school. I've done lots of cooking since graduating, and I continue to collect more recipes than I could ever possibly make.
I'm a vegetarian, and I try to make environmentally sustainable and socially conscious food choices, using local, organic, and fair trade products whenever possible. I believe that any food experience should be enjoyed holistically, with appreciation for the flavour, texture, smell, and appearance of a dish, and consideration for where the ingredients have come from and the processes they've undergone before arriving in my kitchen.
I discovered earlier this year that I have Celiac Disease and a dairy intolerance, so I'm learning new ways to cook and eat in a world full of wheat and dairy. A sad goodbye to sandwiches, pizza, beer, and cinnamon buns.