Zucchini and Eggplant Quiche
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.
Ingredients
- 111 Refrigerated Pie Crust, 9-inch, store bought or homemade (use gluten-free if needed)
- 111 Eggplant, small, peeled and cut into bite size pieces
- 111 Zucchini, small, cut into bite sized pieces
- 1 tsp1 tsp1 tsp Salt, divided
- .75 tsp.75 tsp.75 tsp Black Pepper, (.5 tsp for veggies, .25 tsp for filling)
- 2-3 Tbsp2-3 Tbsp2-3 Tbsp Olive Oil
- 444 Eggs, large
- .5 tsp.5 tsp.5 tsp Garlic Powder
- .5 tsp.5 tsp.5 tsp Onion Powder, (omit if using caramelized onions)
- .5 cup.5 cup.5 cup Milk, or heavy cream
- .125 cup.125 cup.125 cup Onion, Caramelized (optional)
- 2 oz2 oz2 oz Goat Cheese, (.5 of a 4 oz log)
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Process
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.
- 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˚.
- 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.
Roast the vegetables
Prepare the quiche filling
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.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free VegetarianThis 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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