Description
This Delicious Colorful Vegetable and Mozzarella Quiche is a vibrant, savory dish perfect for any meal of the day. Featuring a medley of roasted vegetables like zucchini, eggplant, onion, and tomato, combined with creamy mozzarella and eggs in a flaky pie crust, this quiche offers a delightful blend of textures and flavors. It’s easy to prepare using either a pre-made or homemade crust and can be customized with various vegetable substitutes or cheeses to fit your dietary preferences.
Ingredients
Scale
Pie Crust
- 1 pie crust (pre-made or homemade)
Vegetables
- 1 cup zucchini (can swap with yellow squash)
- 1 cup eggplant (can substitute with mushrooms)
- 1 medium onion (preferably sweet)
- 1 medium tomato (fresh or canned)
Seasoning & Oils
- 2 tablespoons olive oil (avocado oil as alternative)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon pepper (adjust to taste)
- 1 teaspoon oregano (fresh herbs recommended)
Cheese & Eggs
- 3 large eggs
- 10 oz mozzarella cheese (lactose-free cheese optional)
- 1/4 cup Parmesan cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 9-inch pie pan by lining it with your chosen pie crust.
- Prepare Vegetables: Wash and chop the zucchini, eggplant, onion, and tomato into bite-sized pieces. Combine these vegetables in a bowl with olive oil, salt, pepper, and oregano, mixing well to evenly season.
- Roast Vegetables: Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for about 15 minutes until they become tender and slightly caramelized, enhancing their natural sweetness and flavor.
- Adjust Seasoning: Remove the roasted vegetables from the oven, taste, and adjust seasoning if necessary to suit your preference.
- Mix Eggs and Cheese: In a separate bowl, beat the eggs thoroughly. Add the roasted vegetables and half of the mozzarella cheese to the eggs, folding gently to combine all ingredients evenly.
- Assemble Quiche: Spoon the vegetable and egg mixture into the prepared pie crust. Evenly sprinkle the remaining mozzarella cheese on top and, if using, add Parmesan cheese for extra flavor.
- Bake Quiche: Bake the assembled quiche for 40-45 minutes. The quiche is done when the top is golden brown and the center is still slightly jiggly, indicating a perfectly cooked texture.
- Cool and Serve: Allow the quiche to cool in the pan for at least 10 minutes before slicing. This cooling time helps the quiche to set properly for neat serving.
Notes
- Use fresh herbs like oregano or basil for enhanced flavor.
- You can substitute vegetables according to seasonality or preference, such as mushrooms for eggplant or yellow squash for zucchini.
- For a lactose-free option, use lactose-free mozzarella or omit Parmesan cheese.
- Letting the quiche cool before slicing ensures clean cuts and better texture.
- Pre-roasting vegetables helps reduce moisture and intensifies flavor, preventing a soggy crust.
