Mixed roasted vegetable quiche comprises a variety of roasted veg enveloped in a soft, rich, creamy egg and cheese filling and encased in a delicate, crumbly paprika flavoured pastry crust.
So a savoury bake for a change folks! Let's mix it up a bit. I have made this roasted vegetable quiche MANY times now and it is soooo great that I just had to share it.
This recipe can be made in stages which is perfect if you have a busy day ahead. Just throw it all together at the end of the day, bake for 35-45 minutes and you have a gorgeous and nutritious family meal.
Why Make this Roasted Vegetable Quiche?
A lovely eggy creamy rich filling ✔️
Produces a lovely deep quiche ✔️
Surrounded by a complimentary crumbly paprika pastry ✔️
Great for using up leftover veg ✔️
Perfect hot or cold ✔️
Easily reheated ✔️
Ideal to be made in advance and then baked at the end of the day ✔️
Ingredients and Substitutions
Large onion: onion provides loads of flavour and is divine when roasted. Cut your onion in half, then half again and then half again (ie into 8 wedges).
Sweet baby peppers: add both colour and flavour to your quiche and are (as the name suggests) a little sweeter than 'normal' peppers.
Baby courgettes (zucchini): add a bit more colour and variety in texture.
Paprika Pastry for Roasted Vegetable Quiche
Plain flour: always use plain flour in pastry because you don't want it to rise. Self-raising flour contains leavening agents and is better for cakes and puddings that do need to rise.
Fine salt: salt adds flavouring to your pastry. You can omit it, but if you do I'd advise adding another ½ teaspoon of paprika for flavour.
Paprika: just a teaspoon gives the pastry a gentle paprika flavour and a lovely colour. I use normal paprika but smoked paprika will do just as well.
Unsalted butter: I always grate my butter for pastry because the small pieces mix into the flour far quicker and don't have chance to warm up.
Egg: egg not only binds your pastry together and adds flavour it also keeps the pastry soft and rich.
Double cream: ok so this is an indulgence but quiche made with cream is just on another level. It is so worth it.
Eggs: we add 3 eggs and one yolk for extra creaminess.
Cheddar cheese: try to use a strong cheddar for more flavour.
See end of post RECIPE CARD for precise quantities and instructions.
Roasting your veg
Chop your veg into large chunks and then place them on your baking tray. Mid the veg in your olive oil so they are just coated, then season with salt and a generous grinding of black pepper. Place the veg in your oven to roast, after 20 minutes toss them around and return to your oven so that they cook evenly. When the edges of your veg just start to blacken a little the roasted veg are ready. Remove from your oven and leave to cool. Once cool cut into smaller pieces.
To make your pastry simply add your flour, salt and paprika to a food processor and give it a whizz to combine. Add your grated cold butter so that it is evenly spread across the top of the flour. Pulse for about 20 short pulses until the mixture resembles bread crumbs. Remove the bowl from the processor and give it a shake, to ensure the flour at the base is all incorporated.
Add your egg and a tablespoon of water and pulse about 10 times just until the pastry starts to clump together. Next tip the pastry mixture onto a lightly floured surface. Knead as little as possible just to bring it into a ball.
Roll the pastry out to a size of 33cm. Drape over your greased fluted tin and then gently press down into the tin. I do this by holding the sides and then press down into the base first and then up and into the fluted sides. Your pastry needs to rise about 1cm above the edge of your tin because it will shrink in the oven.
Pop into the fridge for 20 minutes to set the pastry. Next, place a circle of greaseproof paper on the base of the pastry case and cover it with a layer of baking beans. Bake in your oven for 10 minutes. Then, carefully tip away the baking beans and bake the pastry case for another 10-15 minutes.
Quiche filling : to create your roasted vegetable quiche filling simply beat your eggs together with your double cream. You can do this just with a fork or small whisk. Season with salt and a good few grinds of black pepper, then mix in two thirds of your grated cheddar cheese.
Assemble your roasted vegetable quiche
First of all, pop your roasted veg into your pastry cake, making sure they are spread out evenly. Then pour over your quiche filling until it reaches about ½ a centimetre below the edge of your pastry case. You may have a little filling left over.
Sprinkle over your remaining cheese and ½ a teaspoon of paprika. Bake in your oven for 35-45 minutes. When done the quiche will be lightly browned and the centre will be set. Leave to cool for 15 minutes before serving as this allows the quiche to fully set.
Short for time at the end of the day? Why not roast your veg and make your pastry case in advance. Then all you have to do is add your egg filling and bake! Simples!
Make sure the quiche is properly set. The quiche should be golden all over when ready and the centre should be set. You may need to peel away a little off the top to check this, if it is not set then return it to your oven for another 5-10 minutes. Then leave the quiche for 15 minutes before serving, so that it settles.
Don't overfill your quiche with egg mixture: stop filling once your egg mixture reaches ½ cm below the pastry crust. Otherwise, it will spill over and soak the bottom of the pastry.
Don't worry if your pastry dough tears a little when you put it into your tin. It is a soft pastry so this may well happen. To remedy this simply take pieces of spare dough and patch the pastry it up with those. The egg filling will hide your modifications anyway!
Quiche is quite rich and soft in texture therefore it works well when served with a nice crunchy salad to fully compliment it. I serve mine with a simple salad comprising red onion, cherry tomatoes, rocket and/or spinach leaves and a french dressing for a bit of zing.
Reheating quiche: always reheat quiche in your oven if you can, it helps retain all of the flavours, keeps the filling moist and the pastry crumbly. To reheat roasted vegetable quiche, allow your quiche to come up to room temperature, while it is doing so heat your oven to 180°C /160°C fan/350°F/Gas mark 4. Then place on a baking tray, cover with foil and place in your oven. Leave to heat up for about 30 minutes. Ensure the quiche is piping hot in the centre before serving.
- The veg I use tends to be whatever I have in the fridge! Spinach is a superfood and is perfect to add to this quiche. Take 80g and simply pour over some just-boiled water to wilt it, drain and then mix in with your cooked roasted veg when you add it to the quiche.
- Also, you can swap baby peppers for 'normal 'peppers, brown onions for red onions (these are great as they also add colour), butternut squash instead of courgettes (zucchini) is also great. Whatever you like really!
- If you want a hotter pastry you can omit the paprika and add ½ a teaspoon of cayenne pepper instead.
Roasted vegetable quiche will keep for 3-4 days refrigerated.
Once baked roasted vegetable quiche can be frozen but should be consumed within a month.
Did you try this recipe?
Please leave a ⭐⭐⭐⭐⭐ rating in the Recipe Card below.
Can I reduce the amount of eggs used in this roasted vegetable quiche?
Can I swap the double (heavy) cream for milk?
How long should I leave the quiche before cutting it?
Why does the pastry case need baking first?
Never a good thing in life.
Do you love anything savory? Try my mom's recipe for Little Cheese and Ham Biscuits, made with cheddar cheese and parma ham plus a little cayenne pepper. They really are totally amazing and really easy to make.
Roasted vegetable quiche with paprika pastry
Here's what you'll need...
- Large shallow oven tray
- Rolling Pin
- Baking beans
Ingredients you'll need...
Roasted vegetable quiche filling
- 1 large onion (brown or red) cut into 8 wedges
- 250 g sweet baby peppers, red and yellow cut in half
- 2 small courgettes (zucchini) sliced in half
- 2 tablespoon olive oil
- salt and pepper
- 225 g plain flour (all purpose flour)
- ¼ teaspoon fine salt
- 1 teaspoon paprika
- 175 g cold butter grated
- 1 egg lightly beaten
- 1 tablespoon cold water
- 270 ml double cream
- 4 large eggs (use 3 eggs and 1 yolk)
- 150 g strong cheddar cheese grated
- salt and pepper
- ½ teaspoon paprika
Here's what we do...
- Heat your oven to 200°C/180°C Fan/400°F/Gas mark 6
Roasting your veg
- Add all of your prepared veg to your baking tray.
- Pour over your olive oil and mix in with your hands to ensure all the veg are covered in oil.
- Give your veg a good seasoning with salt and black pepper.
- Pop into the centre of your oven and leave to roast for 20 minutes. Then remove and turn your veg over so both sides cook. You may need to split the onion segments apart a little so they cook thoroughly. Return to your oven for another 20 minutes or until the edges just start to char a little.
- Remove and leave to cool.
- Cut your roasted veg up so they are all in approximately 1 inch chunks.
- Turn your oven down to 180°C /160°C fan/350°F/Gas mark 4.
- Grease your fluted tart tin, making sure you get into the fluted edges.
- Cut a circle of greaseproof paper to cover the base of your fluted tin and set aside.
- Add your flour, salt and paprika to a food processor and whizz for a few seconds until equally combined. Or mix by hand in a large bowl.
- Blob your grated butter evenly over your flour.
- Pulse your food processor for about 20 pulses until the mixture resembles breadcrumbs. Or rub the butter in by hand. Give your processor bowl a shake to ensure the flour from teh base is fully mixed in.
- Add your egg and tablespoon of water and pulse about 10 times until your mixture just starts to come together.
- Lightly flour your work surface and tip your pastry mixture out onto it.
- Press the mixture together just so it forms a dough.
- Roll your dough into a circle of approximately 33 cm and about 3mm thick.
- Roll your circle of pastry over your rolling pin so so that it drapes over it, then lay it across your fluted tin.
- Hold the edge of your pastry vertically with one hand and with the other gently press it into the base of the tin. Once the base is covered gently press into the fluted sides.
- The pastry needs to come about 1cm above the edge of the sides tin as it will shrink a little in the oven.
- If your dough tears a little just use some spare dough to patch it up, use a little water if you need to in order to stick the patch on. Keep the spare dough in the fridge as you may need to patch up after it is baked.
- Prick your pastry on the base of the tin all over with a fork, so that it doesn’t balloon up when baked.
- Place in your fridge to set for 20 minutes to set.
- Remove from your fridge and place your piece of greaseproof paper over the base of the pastry. Fill with a layer of baking beans.
- Bake in the centre of your oven for 10 minutes.
- Remove from your oven and gently take out the baking beans. Be careful as they will be hot!
- Place the pastry case back into your oven and bake for another 15 minutes, or until the pastry is golden all over.
- Set aside to cool for 10 minutes.
- If your baked pastry case has any cracks use your spare dough to patch them up. Fix to the pastry case with some water.
- Beat your eggs together with your double (heavy) cream and a little salt and a good few grinds of fresh black pepper.
- Mix in ⅔ of your grated cheese.
- Place your roasted veg into your pastry case, ensuring an even layer and equally mixed.
- Pour over your egg mixture until it settles to ½ cm below the edge of the pastry case. Do not over fill otherwise it will seep down and soak the underside of your pastry base. You may have a little egg mixture left over.
- Sprinkle the remaining cheese over the top of your quiche.
- Sprinkle over your paprika.
- Bake in the centre of your oven for 35-45 minutes or until your quiche is golden on top and is set in the middle.
- Leave to cool and set for 15 minutes then serve.