Menu
Roasted Tomato Quiche Roasted Tomato Quiche
Roast Beef Quiche Roast Beef Quiche
Quinoa with Roasted Vegetables Quinoa with Roasted Vegetables
Meat-and-Potato Quiche Meat-and-Potato Quiche
Quinoa with Roasted Veggies and Feta Quinoa with Roasted Veggies and Feta
Beef and Cheddar Quiche Beef and Cheddar Quiche
Broccoli Quiche Broccoli Quiche
Cheesy Broccoli and Ham Quiche Cheesy Broccoli and Ham Quiche
Easy Vegetable Quiche Easy Vegetable Quiche
Bacon Vegetable Quiche Bacon Vegetable Quiche
Cheddar Cauliflower Quiche Cheddar Cauliflower Quiche
Crab and Spinach Quiche Crab and Spinach Quiche
Bacon and Cheese Quiche Bacon and Cheese Quiche
Veggie Couscous Quiche Veggie Couscous Quiche
Spinach & Bacon Hash Brown Quiche Spinach & Bacon Hash Brown Quiche
Cheese and Fresh Herb Quiche Cheese and Fresh Herb Quiche
Bacon Broccoli Quiche Bacon Broccoli Quiche
Leek Quiche Leek Quiche
Tomato-Onion Quiche Tomato-Onion Quiche
Broccoli Ham Quiche Broccoli Ham Quiche

Roasted Vegetable and Chevre Quiche

Add a Review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 45 min. + chilling Bake: 25 min. + standing

Makes

6 servings

Updated: Jul. 25, 2023
Roasting the veggies in this rich yet bright quiche intensifies their flavors. The addition of fresh goat cheese lends a wonderful creamy tanginess. —Laura Davis, Chincoteague, Virginia
Roasted Vegetable and Chevre Quiche
Roasted Vegetable and Chevre Quiche Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 sheet refrigerated pie crust
  • 1 small eggplant, cut into 1-inch pieces
  • 1 poblano pepper, cut into 1-inch pieces
  • 1 medium tomato, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 large eggs plus 2 large egg yolks
  • 3/4 cup half-and-half cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 log (4 ounces) fresh goat cheese, crumbled

Directions

  1. Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425°.
  2. Line unpricked crust with a double thickness of foil. Fill crust with pie weights, dried beans or uncooked rice. Bake crust on a lower oven rack until edge is golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.
  3. In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast the vegetables until tender, 15-20 minutes, stirring halfway.
  4. Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese.
  5. Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edge with foil if needed to prevent overbrowning. Let quiche stand 10 minutes before cutting.

Test Kitchen tips
  • For blind baking, place dried beans into an oven bag, then onto the pastry so they are easy to remove.
  • Freeze the goat cheese for 10-20 minutes before crumbling to make it less sticky.
  • Add fresh basil to this quiche if you have some on hand.

    • Nutrition Facts

    1 piece: 219 calories, 14g fat (7g saturated fat), 83mg cholesterol, 471mg sodium, 19g carbohydrate (2g sugars, 0 fiber), 3g protein.