Roasted Vegetable Quiche

Name: Roasted Vegetable Quiche
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 servings
Ingredients: 6 ounce Mushrooms; 1 small Red Onion, Chopped; 1 small Red Bell Peppers, finely diced; 1 small Zucchini, chopped; 1 small Roma Tomato, chopped; 1 teaspoon Olive Oil; 0 to taste Salt and Pepper; 1 teaspoon Herbes de Provence; 1 pcs Store-bought Pie Crust, unbaked; 0.25 cup Fresh Basil, chopped; 4 pcs eggs; 1 cup Half and Half; 0.5 cup Parmesan Cheese, grated

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Pantoh_Together

Prep10 min

Cook1 hr

Total1 hr 10 min

Servings1

Difficultyeasy

LunchDinner / SupperBrunchBreakfastSides

Ingredients

6 ounceMushrooms
1 smallRed Onion, Chopped
1 smallRed Bell Peppers, finely diced
1 smallZucchini, chopped
1 smallRoma Tomato, chopped
1 teaspoonOlive Oil
0 to tasteSalt and Pepper
1 teaspoonHerbes de Provence
1 pcsStore-bought Pie Crust, unbaked
0.25 cupFresh Basil, chopped
4 pcseggs
1 cupHalf and Half
0.5 cupParmesan Cheese, grated

Instructions

1
Lay vegetables on a baking sheet in a single layer.
2
Drizzle with olive oil, sprinkle with salt, pepper, and herbs de provence.
3
Cook at 400 degrees for about 15 minutes.
4
Vegetables should be softened but not completely mushy.
5
Pour vegetables into pie crust and add basil.
6
Whisk together cream, eggs, and parmesan cheese.
7
Pour over vegetables in pie crust.
8
Bake at 400 degrees for 40-45 minutes, until set but not rubbery.
9
Serve luke-warm or room temperature.