PERFECT Roasted Vegetable Quiche

This is by far one of my favorite things I’ve ever made. I love, love, LOVE roasted vegetables.
I could eat them three times a day I think! The first time I made this quiche I did a higher amount of vegetables and less custard. This time I used a little more restraint and I also made it to fit in a standard pie pan since some of you may not own a quiche pan. I used my favortie pie pan, which is a deep dish, but you could definetely use a standard pie pan, you just won’t have that extra piece of crispy crust at the top.
6 mushrooms, (about 6 oz), quartered
1 small red onion, chopped small
1 red bell pepper, chopped small
1 zucchini, chopped small
1 roma tomato, chopped small
1 T olive oil
salt & pepper
1 tsp herbs de provence
pie crust, unbaked
1/4 c fresh basil, chopped or chiffonade
4 eggs
1 cup half and half (you could use 1/2 cup heavy cream and 1/2 cup milk)
1/2 cup grated parmesan
Lay vegetables on a baking sheet in a single layer.
Drizzle with olive oil, sprinkle with salt, pepper, and herbs de provence.
Cook at 400 degrees for about 15 minutes.

Vegetables should be softened but not completely mushy.
Pour vegetables into pie crust and add basil.
Whisk together cream, eggs, and parmesan cheese.
Pour over vegetables in pie crust.
Bake at 400 degrees for 40-45 minutes, until set but not rubbery.
Serve luke-warm or room temperature.
And if you’ll excuse me… this piece has my name all over it.
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  1. I'm drooling!!

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