Roasted Vegetable Quiche

The Roasted Vegetable Quiche is the round dish in the bottom left.

I've made this roasted vegetable quiche on two separate occasions:  the first for a "Long Run Sweaty Brunch" with my track team here in DC, and the second just a few weeks ago for a tea party with friends.  So, it goes without saying that this quiche recipe was good enough to make not only once, but twice, over a year apart. 

I think what makes this dish just delicious is the roasted veggies - the crispness against the soft egg fill is nicely balanced and the blue cheese, well, that speaks for itself. However, keep in mind that when chopping the vegetables, it's going to seem like way too much to fit into the pie crust.  However, trust that it works out fine in the end.


Roasted Vegetable Quiche

1/2 small yellow onion, thinly sliced
1/2 red bell pepper, cored, seeded and thinly sliced
1 tablespoon olive oil
Salt and pepper to taste
1/2 pound asparagus, trimmed and cut into 2-inch pieces
3 eggs
2 egg whites
2 teaspoons all-purpose flour
1/2 teaspoon baking powder
1/2 cup lowfat milk
1 (9-inch) pie crust, in pie pan
4 ounces blue cheese (preferably crumbled)

Preheat the oven to 425.

Toss onions, bell peppers, oil, salt and pepper together on a large baking sheet. Roast until just tender, about 10 minutes. Add asparagus, toss well and roast until vegetables are golden brown and tender, 15 to 20 minutes more.

Mix eggs, egg whites, flour, baking powder, milk, salt and pepper together in a medium bowl. Arrange vegetable mixture in pie crust, then pour egg mixture over the top. Scatter cheese over egg mixture and bake until golden brown and cooked through, about 45 minutes.

Allow the quiche to cool for a bit before serving.  Enjoy!