Roasted Vegetable Quiche with Spinach and Sharp Cheddar

I made this roasted vegetable quiche with spinach and sharp cheddar for dinner and it was a big hit.  I used a frozen crust because it was a busy weeknight but homemade crust would be delicious too. I had some leftover quiche for lunch today, which was wonderful. If you love roasted veggies, try this quiche!

Roasted Vegetable Quiche with Spinach and Sharp Cheddar

Ingredients:

How to Make a Roasted Vegetable Quiche with Spinach and Sharp Cheddar

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Place the onion and mushrooms on the prepared baking sheet. Drizzle with a bit of olive oil then season with a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste.

Place into the oven and roast for 15 minutes; add the asparagus and tomatoes then continue roasting for 10 minutes. Remove from the oven and set aside.

Reduce the oven to 375 degrees.

Spray a piece of tin foil with cooking spray, press it gently on top of the frozen pie crust, and place it into the oven to bake for 10 minutes. Remove the foil and continue to bake for 3-5 minutes. Remove from the oven. Place the tin foil on the bottom of a baking sheet. Place the pie crust on top.

Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, in a bowl and whisk until very well combined.

Sprinkle the bottom of the crust with most of the baby spinach, followed by most of the roasted veggies, and then half of the cheese.

Add the well-whisked egg mixture. Sprinkle the remaining spinach, roasted veggies, and cheese on top.

Place into the oven and bake for 30-40 minutes or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook!

Remove from the oven and let it rest for 10 minutes before slicing and serving. Enjoy.

Roasted Vegetable Quiche with Spinach and Sharp Cheddar

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Course: Breakfast

Cuisine: French

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 1 tbsp olive oil
• 1 small red onion cut into chunks
• 4 oz button mushrooms quartered
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked pepper to taste
• 5 stalks of asparagus ends removed & cut into thirds
• 1 cup grape tomatoes
• 1 frozen pie crust
• 5 eggs
• 1 ½ cups whole milk
• 1 cup baby spinach
• ½ cup sharp cheddar shredded

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Place the onion and mushrooms on the prepared baking sheet. Drizzle with a bit of olive oil then season with a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste.
• Place into the oven and roast for 15 minutes; add the asparagus and tomatoes then continue roasting for 10 minutes. Remove from the oven and set aside.
• Reduce the oven to 375 degrees.
• Spray a piece of tin foil with cooking spray, press it gently on top of the frozen pie crust, and place it into the oven to bake for 10 minutes. Remove the foil and continue to bake for 3-5 minutes. Remove from the oven. Place the tin foil on the bottom of a baking sheet. Place the pie crust on top.
• Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, in a bowl and whisk until very well combined.
• Sprinkle the bottom of the crust with most of the baby spinach, followed by most of the roasted veggies, and then half of the cheese.
• Add the well-whisked egg mixture. Sprinkle the remaining spinach, roasted veggies, and cheese on top.
• Place into the oven and bake for 30-40 minutes or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook!
• Remove from the oven and let it rest for 10 minutes before slicing and serving. Enjoy.

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