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Colorful Vegetable and Mozzarella Quiche Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Delicious Colorful Vegetable and Mozzarella Quiche is a savory and vibrant dish perfect for any meal. Featuring a flaky pie crust filled with roasted zucchini, eggplant, onion, and tomatoes combined with creamy mozzarella and eggs, this quiche offers a delightful blend of flavors and textures. It’s easy to prepare using simple ingredients and is ideal for breakfast, brunch, or a light dinner.

Ingredients

Scale

Pie Crust

  • 1 crust Pie Crust (Use a pre-made crust for convenience or make your own.)

Vegetables

  • 1 cup Zucchini (Can swap with yellow squash for variety.)
  • 1 cup Eggplant (Substitute with mushrooms for a different flavor profile.)
  • 1 medium Onion (Sweet onions work best.)
  • 1 medium Tomato (Fresh or canned are great options.)

Seasoning and Oils

  • 2 tablespoons Olive Oil (Avocado oil is a suitable alternative.)
  • 1 teaspoon Salt (Adjust to taste.)
  • 1 teaspoon Pepper (Adjust to taste.)
  • 1 teaspoon Oregano (Consider fresh herbs for enhanced flavor.)

Egg and Cheese

  • 3 large Eggs (Acts as a binder.)
  • 10 oz Mozzarella Cheese (Lactose-free cheese is a suitable swap.)
  • 1/4 cup Parmesan Cheese (Optional, can omit.)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 9-inch pie pan by lining it with your pie crust, ensuring it’s evenly fitted.
  2. Prepare Vegetables: Wash and chop zucchini, eggplant, onion, and tomato into bite-sized pieces. Place them into a bowl and toss with olive oil, salt, pepper, and oregano to evenly coat the vegetables.
  3. Roast Vegetables: Spread the seasoned vegetables on a baking sheet in a single layer and roast in the oven for about 15 minutes until tender and slightly caramelized, which enhances their natural sweetness.
  4. Season Vegetables: Remove the roasted vegetables from the oven and taste; adjust seasoning with additional salt or pepper if desired.
  5. Mix Filling: Beat the eggs in a large bowl, then fold in the roasted vegetables along with half of the mozzarella cheese to create a well-combined filling.
  6. Assemble Quiche: Spoon the vegetable and egg mixture into the prepared pie crust, spreading it evenly. Sprinkle the remaining mozzarella cheese on top, and optionally add the Parmesan cheese for extra flavor.
  7. Bake Quiche: Place the assembled quiche into the oven and bake for 40-45 minutes until the top is golden brown and the center is slightly jiggly but set.
  8. Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing; this helps it set properly for clean slices and better texture.

Notes

  • You can substitute yellow squash for zucchini or mushrooms for eggplant to vary the flavor.
  • Use lactose-free cheese alternatives if lactose intolerance is a concern.
  • If you prefer a crispier crust bottom, prebake the crust for 5-7 minutes before adding the filling.
  • Fresh oregano can be used in place of dried for a brighter herb flavor.
  • This quiche can be stored in the refrigerator for up to 3 days and reheated gently before serving.

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Find it online: https://quickandcozymeals.com/colorful-vegetable-and-mozzarella-quiche-recipe/