Description
A savory quiche filled with roasted autumn vegetables, creamy custard, and a buttery crust. Perfect for brunch, lunch, or a cozy fall dinner, this dish highlights seasonal flavors with every slice.
Ingredients
For the Crust (or use 1 store-bought pie crust):
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold, cubed)
- 3–4 tbsp ice water
For the Filling:
- 1 tbsp olive oil
- 1 small onion (sliced)
- 1 cup butternut squash (peeled, diced, roasted)
- 1/2 cup mushrooms (sliced)
- 1/2 cup zucchini (sliced)
- 1/2 red bell pepper (chopped)
- 3 large eggs
- 1 cup half-and-half (or whole milk + cream)
- 1 cup shredded Gruyère cheese (or Swiss)
- 2 tbsp fresh herbs (thyme, parsley, or sage)
- Salt & pepper, to taste
Instructions
- Prepare the crust: If making homemade crust: Mix flour and salt. Cut in butter until crumbly. Add ice water 1 tbsp at a time until dough holds together. Form into a disk, wrap, and chill 30 minutes. Roll out dough, fit into a 9-inch pie dish, trim edges. Blind bake at 375°F (190°C) for 12 minutes. Set aside.
- Cook vegetables: Heat olive oil in a skillet. Sauté onion, mushrooms, zucchini, and bell pepper until softened (about 5–7 minutes). Mix with roasted butternut squash and set aside.
- Make custard: In a bowl, whisk together eggs, half-and-half, herbs, salt, and pepper.
- Assemble quiche: Spread vegetables evenly over crust. Sprinkle with cheese. Pour custard over the top.
- Bake: Bake at 375°F (190°C) for 35–40 minutes, until set and golden. Let cool 10 minutes before slicing.
Notes
- Can be made ahead and reheated.
- Substitute seasonal veggies like spinach, kale, or roasted carrots.
- For a crustless version, grease the pie dish and pour filling directly in.
- Freezes well for up to 2 months.
- Prep Time: 20 minutes (plus chilling time for crust if homemade)
- Cook Time: 40 minutes
- Category: Main Dish / Brunch
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 165mg
