Classic Roasted Vegetable Quiche Recipe – Australian Special
The Classic Roasted Vegetable Quiche is a quintessential Australian dish that brings together seasonal vegetables, a rich egg custard, and a buttery, flaky pastry crust. Roasting vegetables like zucchini, capsicum, and eggplant enhances their natural sweetness and depth of flavor. Combined with a creamy custard and baked to perfection, this quiche offers a satisfying and wholesome meal. Whether served warm or at room temperature, it’s ideal for brunch, lunch, or a light dinner, showcasing the best of Australian produce in every bite.
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
For the Crust Ingredients:
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cut into small pieces
- 2-3 tablespoons ice water
For the Filling Ingredients:
- 1 cup roasted vegetables (such as bell peppers, zucchini, onions, and cherry tomatoes)
- 1 cup shredded cheese (such as cheddar, Swiss, or Gruyère)
- 4 large eggs
- 1 cup heavy cream
- ½ cup milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme or other herbs (optional)
Prepare the Crust:
Preheat Oven: Preheat your oven to 375°F (190°C).
Make Dough: In a food processor, combine the flour and salt.
Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, and pulse until the dough starts to come together. You may need more or less water, so add it slowly.
Chill Dough: Turn the dough out onto a lightly floured surface and knead it briefly until smooth.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out Dough: On a floured surface, roll out the dough to fit a 9-inch pie dish or tart pan.
Gently press the dough into the pan, trim the edges, and prick the bottom with a fork to prevent bubbling.
Blind Bake: Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans.
Bake in the preheated oven for 15 minutes. Remove the weights and paper, then bake for an additional 5 minutes until the crust is lightly golden. Let cool slightly.
Prepare the Filling:
Roast Vegetables: If not using pre-roasted vegetables, chop your vegetables into bite-sized pieces, toss them with olive oil, salt, and pepper, and roast them on a baking sheet at 425°F (220°C) for 20-25 minutes, or until tender and slightly caramelized. Let cool.
Mix Custard: In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and thyme or other herbs if using.
Assemble the Quiche:
Add Cheese and Vegetables: Sprinkle the shredded cheese evenly over the bottom of the partially baked crust.
Distribute the roasted vegetables over the cheese.
Pour Custard: Carefully pour the egg mixture over the cheese and vegetables.
Bake:
Bake Quiche: Bake in the preheated oven at 375°F (190°C) for 35-45 minutes, or until the quiche is set in the center and the top is golden brown. A knife inserted into the center should come out clean.
Cool: Let the quiche cool for about 10 minutes before slicing. This helps the filling set and makes it easier to cut clean slices.
Recipe Notes :
Vegetable Variations: Feel free to use a mix of seasonal vegetables such as pumpkin, spinach, or mushrooms to add variety and nutrition to your quiche.
Crust Options: For a gluten-free version, consider using a gluten-free pastry or a crustless quiche option.
Cheese Choices: Adding grated cheese like cheddar or parmesan to the custard mixture can enhance the flavor and richness of the quiche.
Serving Suggestions: Serve with a side salad or steamed greens to complement the flavors and add freshness to the meal.
Storage Tips: Leftover quiche can be stored in the refrigerator for up to 3 days and can be enjoyed cold or reheated.
