No fail (epic or otherwise) Roasted Veggie Quiche
Roasting veggies brings out their full flavour and sweetness. They are great on their own, in a sandwich or tossed with your favourite pasta orrrr in a quiche! There are no rules with roasting veggies. For the quiche I happened to have green, yellow and orange peppers and some adorable Indian eggplants that needed cooking.
Easy Peasy Roasted VeggiesÂ
Red, Green, Yellow and Orange bell peppers washed, cored and cut in chunks (use whatever colour you have on hand)
1 red onion peeled, quartered and quartered again (break part)
Peeled cloves of garlic from one head. No need to chop them they’ll roast nicely as they are. For easy peeling just squash with the flat blade of a cleaver and the skins should slide right off .
1 medium sized zuccini cut in 1/4″ rounds
1 medium sized yellow zuccini cut in 1/4″ rounds
3 Tbsp olive oil
1 tsp each dried thyme, basil and oregano
Salt and pepper to taste
2 tsp good quality balsamic vinegar for drizzling
- Preheat oven to 350 F.
- Toss you chopped veggies in a bowl with the olive oil until coated.
- Place veggies in a single layer on a baking sheet lined with parchment paper and sprinkle with dried herbs, salt and pepper. If you have lots you may need two pans.
- Roast for 30 minutes, stir, roast for another 20 minutes or until the veggies are soften.
- Remove from oven and let cool slightly.
- Drizzle with balsamic and toss gently.
- Serve or cool completely and put in airtight container for use in other recipes or sandwiches.
1 pie crust (homemade or cheater crust…me I cheated because crusts were on sale)
3/4 c. grated cheese of your choice (I used cheddar)
6 eggs
1/3 c. milk
1 healthy Tbsp of pesto (homemade or other wise and you could use sundried tomatoe pesto if you want)
Enough roasted veggies to fill halfway up your pie crust