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

Grilled Vegetable Quiche

Grilled Vegetable Quiche. An easy to prepare brunch or even weekday dinner idea that's full of colour, flavour and nutrition.
Course Breackfast/Brunch, Lunch
Cuisine American
Keyword grilled vegetables, vegetable quiche
Prep Time 30 minutes
Cook Time 35 minutes
Resting time 5 minutes
Total Time 1 hour 5 minutes
Servings 8 or more servings
Calories 377 kcal
Author Barry C. Parsons

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 sausage and garlic.
  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.

Recipe 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.