After getting home, I set all the groceries aside thinking I would get started on it about an hour before dinner. Okay, so this is where my big mistake came in and I was reminded of the importance of reading a recipe start to finish before attempting it. By making the crust from scratch, and the time required to roast all the vegetables, it was going to take at least an hour longer to make this dish than I had anticipated. So on to plan B ~ I still made this (and I am so glad I did!), but I made something else for dinner while still working on this dish for the following night's supper.
I've made a few adjustments to the recipe (adding more eggs and I call it a quiche instead, well because with the additional eggs, it just looks more like a quiche.) I've also added some shortcut suggestions that can speed up the process quite a bit. After rave reviews from my family, I can say that this dish was worth all the trouble, and I will definitely be making it again, and again!
Roasted Vegetable Quiche
Ingredients
Crust
2 cups all-purpose Flour plus more
3/4 teaspoon Salt
1/2 teaspoon Sugar
10 tablespoons (1-1/4 sticks) chilled unsalted Butter, cut into 1/2 inch cubes
2 cups all-purpose Flour plus more
3/4 teaspoon Salt
1/2 teaspoon Sugar
10 tablespoons (1-1/4 sticks) chilled unsalted Butter, cut into 1/2 inch cubes
Filling
2 Red Bell Peppers
11 tablespoons Olive Oil, divided
1 medium Eggplant OR Zucchini, cut into 1" cubes (I used zucchini)
Kosher salt, freshly ground pepper
1 small red-skinned Sweet Potato, peeled, cut into 1/2" cubes
3 medium Roma Tomatoes, each cut in half
1 tablespoon Balsamic Vinegar
2 small sweet Onions, thinly sliced
1 small Fennel bulb, thinly sliced
2 teaspoons fresh thyme leaves, divided
4 ounces fresh Goat Cheese, crumbled
4 large Eggs
3/4 cup Heavy Cream
2 Red Bell Peppers
11 tablespoons Olive Oil, divided
1 medium Eggplant OR Zucchini, cut into 1" cubes (I used zucchini)
Kosher salt, freshly ground pepper
1 small red-skinned Sweet Potato, peeled, cut into 1/2" cubes
3 medium Roma Tomatoes, each cut in half
1 tablespoon Balsamic Vinegar
2 small sweet Onions, thinly sliced
1 small Fennel bulb, thinly sliced
2 teaspoons fresh thyme leaves, divided
4 ounces fresh Goat Cheese, crumbled
4 large Eggs
3/4 cup Heavy Cream
A deep-dish pie pan
Directions
Crust
(Shortcut! ~ you can use a ready-made, store bought pie crust instead. If you do, start with step 6.)
1. Preheat oven to 350°.
2. Pulse 2 cups flour, salt, and sugar in a food processor.
3. Add butter; pulse until coarse meal with pea-size lumps forms.
4. Drizzle 3 Tbsp. ice water over mixture. Pulse until moist clumps form, adding more ice water by 1/2-tablespoonfuls if dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until firm, at least 1 hour and up to 2 days.
5. Roll out dough on a lightly floured surface to a 13" round. Transfer to pie dish; press onto bottom and up sides of dish. Trim dough, leaving 1/2" overhang. Fold overhang under; crimp edges. Freeze for 10 minutes.
6. Line dough with foil or parchment paper; fill with dried beans or pie weights. Bake for 25 minutes.
7. Remove foil and beans. Return to oven and bake until crust is light golden brown, 25–30 minutes longer. Let crust cool completely. (DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.)
Filling
Note: Roasting the peppers requires the longest roasting time (40 minutes). Because the other veggies have different roasting times, you will be adding and removing veggies from the oven while the peppers are still roasting.
Shortcut! ~ you can use canned Roasted Red Bell Peppers..
2. Using a small paring knife, cut around stems of bell peppers. Lift out stems with seeds and discard.
3. Transfer whole peppers to a small baking dish; drizzle with 2 tablespoons oil. Roast on upper rack, turning peppers occasionally, until tender, about 40 minutes. Transfer peppers to a small bowl; cover with plastic wrap. Let stand for 15 minutes. Peel peppers, then tear into strips. Set aside.
4. Meanwhile, toss eggplant (or zucchini) with 4 tablespoons oil in a small bowl to coat. Season with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast on lower rack for 10 minutes.
5. Add sweet potato to eggplant (or zucchini) and mix gently. Continue roasting until eggplant and sweet potato are tender, 20–25 minutes longer. Set vegetables aside.
6. Line another rimmed baking sheet with parchment paper. Toss tomatoes with vinegar, 1 Tbsp. oil, and a pinch of salt and pepper in a medium bowl. Arrange tomatoes, skin side down, on prepared sheet. Roast on lower rack until tomatoes are beginning to brown and are tender but not mushy, about 20 minutes. Set aside.
7. Meanwhile, heat remaining 4 tablespoons oil in a large skillet over medium-high heat. Add onions and fennel; cook, stirring frequently, until parts of vegetables are slightly softened and others still crisp, 5–6 minutes. Season with salt and pepper. Using a slotted spoon, transfer to a paper towel-lined plate.
(DO AHEAD: Vegetables can be prepared 1 day ahead. Cover separately and chill.)
9. Scatter onion-fennel mixture over bottom of crust. Top with eggplant-sweet potato mixture and roasted peppers. Scatter 1 tsp. thyme over. Top with goat cheese and tomatoes.
10. Whisk eggs and cream in a small bowl; season lightly with salt and pepper.
11. Slowly pour egg mixture over vegetables.
12. Scatter remaining 1 tsp. thyme on top.
13. Bake quiche until filling is set and pastry is golden brown, about an hour to an hour and 15 minutes. Let stand for at least 10 minutes. Serve warm or at room temperature.
With a side salad, this quiche is perfect for lunch or dinner...
My son and I enjoyed the last two servings for breakfast with a side of thick-sliced bacon. I just microwaved the leftovers for 30 seconds, and voila! Yummy-ness for one more day.
