Zucchini and Eggplant Quiche (Edit recipe)

A quiche filled with roasted zucchini and eggplant, along with creamy goat cheese. Easy to make and you can use your favorite pie crust recipe or store bought pie crust.

20 minutes

1 hour and 15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	112
Fat:	9 g
Carbohydrates:	6 g
Protein:	3 g
Cholesterol:	11 g
Sodium:	404 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 6

Ingredients

1 Refrigerated Pie Crust, 9-inch, store bought or homemade (use gluten-free if needed)
1 Eggplant, small, peeled and cut into bite size pieces
1 Zucchini, small, cut into bite sized pieces
1 tsp Salt, divided
.75 tsp Black Pepper, (.5 tsp for veggies, .25 tsp for filling)
2-3 Tbsp Olive Oil
4 Eggs, large
.5 tsp Garlic Powder
.5 tsp Onion Powder, (omit if using caramelized onions)
.5 cup Milk, or heavy cream
.125 cup Onion, Caramelized (optional)
2 oz Goat Cheese, (.5 of a 4 oz log)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the pie dough according to package directions.

Roast the vegetables

Pre-heat the oven to 400˚
Line a baking sheet with parchment paper.
Add the bite size pieces of the zucchini and eggplant. Drizzle with 2-3 tbsp of olive oil, 1/2 tsp of salt and a 1/2 tsp of black pepper. Mix until the pieces are coated in the olive oil.
Roast for 15 minutes then flip and roast another 10 minutes or until the vegetables are fork tender.
Remove from the oven and set aside.
Reduce the oven temperature to 350˚.

Prepare the quiche filling

In a medium size bowl add the eggs, garlic powder, onion powder (if using), salt, 1/4 tsp black pepper, and the milk/heavy cream. Whisk until smooth.
Gently prick the bottom and sides of the pie crust with a fork, then fill it with 1 cup of the roasted vegetables.
Slowly pour the egg mixture on top of the roasted vegetables.
Add the caramelized onions if using all over the top of the egg mixture.
Gently break large and small chunks of goat cheese and place all over the top of the quiche. Don't worry if some sink.
Place the quiche onto a baking sheet to catch any spills and bake for 30-40 minutes or until the eggs are set and the crust is golden.
Remove from the oven and let the quiche sit for a few minutes before slicing.

Notes

You will not use up all the roasted vegetables. A quick recipe to use up the extra veggies is to warm them and add some good olive oil, a splash of red wine vinegar, some salt and pepper and enjoy as a side dish. For some reason gluten-free pie crust has sugar in it so the quiche will have a touch of sweetness to it. If you can use the goat cheese that comes in logs, they taste much better than the pre-crumbled version.