Roasted Vegetable Quiche

This is the roasted vegetable quiche that we served at my mom’s New Years Birthday Tea Party.  My sister likes to make the pie crust and saute the veggies the night before to make dinner prep a breeze.  Who doesn’t love that?!

Roasted Vegetable Quiche Adapted from here

pie crust, recipe from here

4 slices of thick cut bacon, cut into small pieces

2 large eggs

2 large egg yolks

1 ¼ cups heavy cream

¼ teaspoon salt

¼ teaspoon ground pepper

Pinch of freshly grated nutmeg

1 cup of grated Gruyere cheese

1 medium onion, chopped

1 package of mushrooms, sliced

After refrigerating the dough for at least an hour, roll it out to fit your pan and trim the dough along the edges – tucking the rough edges under and crimping.  Prick the pie crust with a fork and cover the pie with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 375 degrees.  Before baking the crust, place a sheet of parchment in the center of the pie and fill it with uncooked dry beans.*  Bake for 15 minutes, then remove the parchment and dried beans, and return the pie to the oven to brown – about 10 to 15 minutes more.

When done, take the pie crust out of the oven to cool.

In the meantime, cook the bacon in a saucepan until crisp.  Place the cooked bacon onto a plate with a paper towel on top to drain.

In the bacon drippings, saute the onion and mushrooms until cooked down and slightly tender (you don’t want mushy veggies).

Take the pan off the heat, and add the bacon back in and give it a good stir.**

Place the veggie mixture (and bacon drippings) into the bottom of the pie crust, top with cheese, and set aside.

In a medium bowl whisk together the eggs, egg yolks, and heavy cream.  Season with the salt, pepper, and nutmeg.

Pour the egg mixture over the veggies and cheese, and place the quiche in the oven for about 25 to 30 minutes, or until the filling is golden brown and puffy, and jiggles slightly (like Jello) in the center.

Remove the quiche from the oven, and let it cool for at least 30 minutes on a wire rack before serving.

Any leftovers need to be stored in the refrigerator – enjoy!

*This is an optional step if you don’t mind a little puffiness in the middle of your quiche.

**If you’re making this the night before, pour the mixture into a separate bowl – drippings and all, and set it in the refrigerator until ready to use.

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