Printable Recipe: Quiche with Aged Gouda and Roasted Vegetables Recipe

Quiche with Aged Gouda and Roasted Vegetables

If you like quiche --heck, even if you don't-- this is the Easter brunch dish to try. The resulting quiche is rich, cheesy, and packed with flavor. It's also a bit less custardy that other quiches, because the cheese adds so much body to the texture.

Roasting the vegetables for this Easter brunch menu recipe takes a little time... but it's so worth it. The roasting brings out all their natural sweetness and flavor. But since this recipe can be made ahead of time and either eaten at room temperature, or completely assembled and then popped in the oven before your guests come, the extra work wont wear you down on Easter Sunday.

Don't worry if you can't find an aged gouda. Want to use a substitute? Pick up a nice, sharp cheddar cheese instead. 1 quiche serves about 6 people.

Ingredients:
1 frozen ready-made 10" pie crust, thawed (or use homemade)
2 red onions, cut into quarters
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 zucchini, thickly sliced
2 tbsp. olive oil
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
2 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
2 lg. eggs
9 tbsp. heavy cream
Salt and pepper, to taste
4 oz. aged gouda cheese (or sharp cheddar), shredded

Instructions: 1. Preheat the oven to 400 degrees F.

2. Toss the vegetables with olive oil, salt, pepper, and herbs. Place in a single layer on a baking sheet and roast about 30 minutes, til very tender and brown. Set aside.

3. Place parchment paper in the bottom of the crust, weigh pie crust down with pie weights or dry beans, and bake 15 minutes, removing the paper and weights after the first 10 minutes. Set crust aside.

4. Reduce oven heat to 350 degrees F.

5. In a medium mixing bowl, beat the eggs together with the cream until well mixed. Stir in the cheese. Add salt and pepper to taste.

6. Into the bottom of your half-baked pie shell, sprinkle the vegetables, separating the layers of your onion as you go.

7. Pour the cheese-egg mixture over top of the veggies.

8. Bake 30-35 minutes, until crust is browned and quiche is set.

9. Serve warm or cool-- I think it's easiest and tastes best just above room temperature.