Roasted Vegetable Quiche
A classic quiche filled with the sweetness of roasted carrots and red bell peppers, the pungency of caramelized red onion, and the richness of eggs, all wrapped in a buttery puff pastry crust.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
medium
Total Time
45 min
Ingredients
Step-by-Step
Preheat the oven to 400°F. Roll out the puff pastry and line a 9-inch pie dish with it, pressing it into the sides. Prick the bottom with a fork and bake for 10 minutes.
In a large skillet, sauté the sliced red onion over medium heat for 5-7 minutes, until softened and caramelized. Remove from the heat and set aside.
In a separate baking dish, toss the sliced carrots and diced red bell peppers with a drizzle of olive oil. Roast in the oven for 15-20 minutes, until tender and lightly charred.
In a large bowl, whisk the beaten eggs. Add the roasted vegetables and caramelized onions, and mix well.
Pour the vegetable-egg mixture into the pre-baked puff pastry shell. Bake for 20-25 minutes, or until the quiche is set and the top is lightly golden.