I tend to make frittatas a lot because they are so delicious and easy and there is no need to make a crust. But I was in the mood for a real quiche, so to make it extra easy I bought a pre-made crust at the grocery store to make one. This really does make it simple, almost as simple as making a frittata. You just unroll it into your pie pan, press it to the edges and pre-bake it so that it doesn’t get soggy.
(pre-bake it by putting a piece of parchment inside the crust and fill it with beans or rice to reduce the crust from shrinking down. Bake it for 15 – 20 minutes, then remove the paper and beans or rice. Then add the filling and bake for another 30 minutes until the center is firm)
Roasted Vegetable Quiche
- 3 – 4 cups of mixed vegetables (I used peppers, squash, onion, tomatoes, cauliflower & mushrooms)
- 2 TB. of olive oil
- 5 eggs
- 1 cup of milk
- 1 cup of cheese (I used feta, but any cheese you like is fine)
- 1/2 of ricotta cheese
- fresh herbs
- 1 Tb. of dried Italian or Greek herbs
- salt & pepper to taste
Chop the vegetables into pieces. Brush them with the olive oil and roast in a 400 degree oven until tender (about 12 – 15 minutes)
Meanwhile whisk the eggs and milk together in a bowl with a little salt, pepper and seasoning.
Once the crust is pre-baked spread half the veggies into the bottom and then add the egg & milk mixture. Put it into the oven for about 5 – 10 minutes until the eggs just begin to set. (I do this so that all of the veggies don’t sink to the bottom – but you may put them all in at once) I then take it out when it is partially set and I add the remaining veggies and some dollops of ricotta and then the cheese to the top. Bake for 30 more minutes or until the center is firm to the touch.
This makes a wonderful meal for breakfast, lunch or dinner with a side salad and toasted bread. It tastes wonderful eaten cold or warmed up the next day too!
Serve & enjoy!