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For this tasty quiche, you will need: - 1 pre-made pie crust - 1 cup zucchini, diced - 1 cup bell peppers (red and yellow), diced - 1 cup cherry tomatoes, halved - 1 cup spinach, chopped - 1 medium onion, finely chopped - 3 large eggs - 1 cup heavy cream - 1 cup shredded cheese (such as cheddar or mozzarella) - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon dried oregano - 1/2 teaspoon smoked paprika When making this quiche, I often reach for certain brands: - For cheese, I love using Tillamook or Sargento. - For cream, look for Organic Valley or Horizon. - I prefer the Wholly Guacamole pre-made pie crust for ease. You can adjust this recipe to meet various needs: - For a dairy-free option, use almond milk and dairy-free cheese. - If you want a gluten-free quiche, try a gluten-free crust or make it crustless. - For a low-carb option, use cauliflower rice instead of the pie crust. Feel free to explore these options to make the quiche work for you! Check out the Full Recipe for more details. To start, gather your fresh veggies. You will need zucchini, bell peppers, cherry tomatoes, spinach, and onion. Chop the zucchini and dice the bell peppers into small pieces. Halve the cherry tomatoes and roughly chop the spinach. Finally, finely chop the onion. Place all these veggies in a big bowl. This mix will add flavor and color to your quiche. Now, let’s roast those veggies. Preheat your oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, pepper, oregano, and smoked paprika in the bowl. Spread them evenly on a baking sheet. Roast them for about 20 minutes. You want them tender and slightly caramelized. Once done, take them out and let them cool a bit. Next, it’s time to make the filling. In a separate bowl, whisk together three large eggs and one cup of heavy cream. Mix until combined. This creamy mixture will make your quiche rich and tasty. Add salt and pepper for extra flavor. Now for the fun part! Fold the cooled roasted veggies into the egg and cream mix. Then, add one cup of shredded cheese. Stir until everything is well mixed. Pour this filling into the pre-made pie crust. Spread it out evenly. Bake in the oven for about 35-40 minutes. You’ll know it’s ready when the center is set and the top is golden brown. Let it cool for a few minutes before slicing. This roasted vegetable quiche is now ready to enjoy! For the complete recipe, refer to the Full Recipe mentioned earlier. To get a creamy and smooth quiche, use fresh eggs. Fresh eggs give a rich flavor. Mix the eggs and cream well. This helps to blend air into the mix. Use a whisk for this. Avoid overcooking, as it can make the quiche dry. The center should jiggle slightly when you take it out. Let it cool a bit before cutting. This helps the quiche set up nicely. If you have leftovers, store them in the fridge. Place the quiche in an airtight container. This keeps it fresh for about three to four days. You can also wrap it tightly in plastic wrap. If you want to save it longer, freeze it. Slice the quiche before freezing for easy servings later. Wrap each slice in foil and place in a freezer bag. It can last up to three months in the freezer. You can boost the flavor of your quiche with spices. Try adding fresh herbs like basil or thyme. They add a bright taste. For a kick, use a pinch of red pepper flakes. If you want a smoky flavor, add more smoked paprika. Mix and match spices to find your favorite blend. Experimenting makes cooking fun and personal. {{image_2}} You can easily change the veggies in your quiche. Try using asparagus, broccoli, or mushrooms. Each adds its own taste. You can also add protein. Chopped ham, cooked bacon, or crumbled sausage work well. This keeps your quiche fresh and exciting. Plus, you can use up any leftover veggies you have. Cheese plays a big role in your quiche's taste. You can swap cheddar with feta, goat cheese, or Swiss cheese. Each cheese brings its own unique flavor. For a sharper taste, use aged cheese. For a creamier quiche, opt for cream cheese. Mixing cheeses can also create a rich and tasty dish. If you're looking for a gluten-free option, there are many choices. You can use a store-bought gluten-free crust. Alternatively, make a crust from almond flour or cornmeal. Another option is to use sliced potatoes or zucchini as a base. These options make your quiche delicious while keeping it gluten-free. For the complete experience, check out the Full Recipe. To keep your roasted vegetable quiche fresh, let it cool first. After cooling, cover it with plastic wrap or aluminum foil. Store it in the fridge for up to three days. Keeping the quiche covered helps prevent it from drying out. Want to save some quiche for later? You can freeze it! Slice the quiche first for easy servings. Wrap each slice tightly in plastic wrap, then foil. Place them in a freezer-safe bag or container. You can freeze it for up to three months. When you are ready to enjoy it, just thaw it in the fridge overnight. To reheat your quiche, preheat the oven to 350°F (175°C). Place the quiche on a baking sheet. Cover with foil to keep it from browning too much. Heat for about 15 to 20 minutes. If you want a crispy top, uncover it for the last five minutes. For a quicker option, use a microwave. Heat individual slices on a plate for about one to two minutes. Enjoy your warm and tasty quiche! For the full recipe, check out the Garden Delight Roasted Vegetable Quiche. The quiche lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. If you want it to last longer, freezing is a great option. Yes, you can make the quiche ahead of time. Prepare it the day before and store it in the fridge. You can also bake it and reheat it later. This makes meal prep easy and saves time. Some great side dishes include: - Mixed green salad - Fresh fruit - Roasted potatoes - Steamed asparagus These sides add color and flavor to your meal. They also balance the richness of the quiche. Absolutely! A crustless quiche is easy to make. Just skip the pie crust and pour the filling directly into a greased pan. This option is great for low-carb diets. It still tastes delicious and is packed with flavor. For the full recipe, check out the Garden Delight Roasted Vegetable Quiche. Roasted vegetable quiche is tasty and easy to make. We covered key ingredients, tricks for perfect texture, and storage tips. Remember, you can mix up veggies and cheeses to fit your taste. Whether you're feeding a crowd or just yourself, quiche is a great choice. It keeps well and is good for any meal. Enjoy creating your own version!

Roasted Vegetable Quiche

Elevate your brunch game with this Garden Delight Roasted Vegetable Quiche! Packed with colorful veggies like zucchini, bell peppers, and spinach, this delicious recipe is not only easy to make but also a feast for the eyes. Perfect for any occasion, this quiche is sure to impress your guests. Click through to discover the full recipe and bring a taste of garden freshness to your table!
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Ingredients
  

1 pre-made pie crust

1 cup zucchini, diced

1 cup bell peppers (red and yellow), diced

1 cup cherry tomatoes, halved

1 cup spinach, chopped

1 medium onion, finely chopped

3 large eggs

1 cup heavy cream

1 cup shredded cheese (such as cheddar or mozzarella)

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large bowl, toss the diced zucchini, bell peppers, cherry tomatoes, chopped spinach, and onion with olive oil, salt, pepper, oregano, and smoked paprika.

      Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 20 minutes or until tender and slightly caramelized. Remove from the oven and let cool slightly.

        In a separate bowl, whisk together the eggs and heavy cream until well combined. Season with a pinch of salt and pepper.

          Once the roasted vegetables have cooled, fold them into the egg and cream mixture along with the shredded cheese. Mix until everything is evenly distributed.

            Pour the vegetable and egg filling into the pre-made pie crust, ensuring it is evenly spread out.

              Bake the quiche in the oven for 35-40 minutes, or until the center is set and the top is golden brown.

                Remove from the oven and let cool for a few minutes before slicing.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

                    - Presentation Tips: Serve warm or at room temperature with a sprinkle of fresh herbs on top, such as parsley or chives, for an elegant touch.