Grilled Vegetable Quiche
Grilled Vegetable Quiche. An easy to prepare brunch or even weekday dinner idea that's full of colour, flavour and nutrition.
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
For the quiche crust.
very cold butter cut into small cubes
ice water Only enough to make a dough form.
For the filling
large or extra large eggs
grated smoked cheddar cheese
or a cheese of your choice
To prepare the pastry
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.
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.
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.
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.
Crimp the edge of the dough however you like.
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.
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.)
Bake at 375 degrees for about 15 minutes. Remove baking weights and parchment (or foil) and bake for an additional 5 minutes.
Remove crust from oven and let cool for a few minutes while you prepare the filling.
To prepare the filling
Toss together the garlic, grilled vegetables and grated cheese and add to the blind baked pie crust.
Whisk together the eggs whipping cream, salt and pepper very well, then pour slowly and evenly over the sausage and garlic.
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.
Let rest for 5 minutes before cutting and serving.
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.
Grilled Vegetable Quiche
Amount Per Serving
Calories from Fat 243
% Daily Value*
Total Fat 27g
Saturated Fat 16g
Total Carbohydrates 20g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.