Skip to Content

Grilled Vegetable Quiche

Grilled Vegetable Quiche. An easy to prepare brunch or even weekday dinner idea that’s full of colour, flavour and nutrition.

Grilled vegetable quiche, featured square image of slice on a plate with side salad in the background.

Grilled vegetable quiche

 

With several summer weekends still ahead of us, I thought I’d share this Grilled Vegetable Quiche recipe that Spouse really enjoys. Her favourite combination of peppers, onions and asparagus is particularly delicious.

Of course you could add any number of other veggies to this quiche, just keep them on the softer side and not hard root vegetables which would have to be almost fully cooked before using them.

Grilling vegetables for grilled vegetable quiche

Grilling vegetables for grilled vegetable quiche

Grilled corn, eggplant, zucchini, all types of onions, shallots, even hot peppers, could all be substituted. With all of summer’s bounty currently hitting the market, let what’s fresh and seasonal guide your choices.

Chopped veggies for vegetables for grilled vegetable quiche

Chopped veggies for vegetables for grilled vegetable quiche

For weekend entertaining, I have often blind baked the crust the day before and then just added the filling before completely baking the next morning. This will save considerable time when you have friends coming for brunch.

Crust is blind baked for this grilled vegetable quiche

Crust is blind baked for this grilled vegetable quiche

If you’re looking for a Meatless Monday Meal, this one fits the bill as well. We like to serve it with a fresh summer salad. On this particular occasion it was a Strawberry Spinach salad, but like choosing the vegetables for the quiche, let what’s fresh and tasty now guide your choices.

All the ingredients added to the blind baked crust.

All the ingredients added to the blind baked crust.

One quick tip for a speedier quiche is to use frozen puff pastry for the crust, eliminating the time it takes to make regular pastry. A smaller version like in our Spinach Parmesan Quiche would work well for smaller groups as well.

Grilled Vegetable Quiche, just out of the oven.

Grilled Vegetable Quiche, just out of the oven.

Just adjust the amounts to those recommended in the Spinach Parmesan Quiche  (pictured below) and you should be fine. Otherwise use two sheets of frozen puff pastry and make two smaller quiches in 8 inch pans as indicted.

Parmesan Spinach Quiche

Parmesan Spinach Quiche

Like this Grilled Vegetable Quiche recipe?

You’ll find dozens of other great recipes like this in our Breakfast & Brunch Category and even more ideas in our Muffins, Tea Buns & Scones Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on InstagramPlus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll get weekly suggestions for great family friendly  meals and desserts too!

Grilled Vegetable Quiche photo with title text overlay for Pinterest

You might also like this recipe for Grilled Vegetable Soup:

Grilled Vegetable Soup

Grilled Vegetable Soup

 

Grilled vegetable quiche, featured square image of slice on a plate with side salad in the background.
Yield: 8 or more servings

Grilled Vegetable Quiche

Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 5 minutes
Total Time: 1 hour 10 minutes

Grilled Vegetable Quiche. An easy to prepare brunch or even weekday dinner idea that's full of colour, flavour and nutrition.

Ingredients

For the quiche crust.

  • 1/2 cup very cold butter cut into small cubes
  • 1 1/4 cups flour
  • 1/4 tsp salt
  • 3-4 tbsp ice water Only enough to make a dough form.

For the filling

  • 1 1/2 cups grilled vegetables, chopped
  • 3 cloves garlic, finely minced
  • 6 large or extra large eggs
  • 3/4 cup whipping cream
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 cup grated smoked cheddar cheese, or a cheese of your choice

Instructions

To prepare the pastry

  1. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
  2. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
  3. Wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
  4. Roll the dough into a 12 inch round and place in the bottom of a 9 or 10 inch pie plate. Push the dough edges down the sides, being careful not to stretch the dough at all.
  5. Crimp the edge of the dough however you like.
  6. You will need to blind bake this bottom crust before adding the filling. Blind baking is essential so that the bottom crust will not get soggy.
  7. To blind bake a crust simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.)
  8. Bake at 375 degrees for about 15 minutes. Remove baking weights and parchment (or foil) and bake for an additional 5 minutes.
  9. Remove crust from oven and let cool for a few minutes while you prepare the filling.

To prepare the filling

  1. Toss together the garlic, grilled vegetables and grated cheese and add to the blind baked pie crust.
  2. Whisk together the eggs whipping cream, salt and pepper very well, then pour slowly and evenly over the vegetables and cheese.
  3. Reduce heat in the oven to 325 degrees F and bake for an additional 30-35 minutes or until the centre of the quiche has set.
  4. Let rest for 5 minutes before cutting and serving.

Notes


The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

8

Amount Per Serving Calories 377Saturated Fat 16gCholesterol 198mgSodium 406mgCarbohydrates 20gFiber 1gProtein 11g

Did you like this recipe?

Do you love our "Real food recipes for real people'? Share the recipe on Facebook to let your friends know about us. They'll thank you for it.


Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Janet Gionet

Thursday 2nd of September 2021

Hi,

Can you substitute the cream with milk for a lower fat recipe?

Nicole

Thursday 2nd of September 2021

I would like to make this quiche though without the crust. Would the baking time be different?

Bunt Madden

Saturday 3rd of August 2019

You said to pour over the sausage and garlic, did you mean vegetables?

Marianne

Wednesday 22nd of August 2018

I'm so excited to see you have another cookbook coming out I have all your other ones and even with the internet and your regular posts I use them frequently . Living in Vancouver it's a wonderful connection to the Maritimes

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!