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Grilled Vegetable Quiche

Grilled Vegetable Quiche. An easy to prepare brunch or even weekday dinner idea that’s full of color, flavor and nutrition.

Grilled Vegetable Quiche
Grilled Vegetable Quiche

With various summer weekends non effervescent sprouted of us, I intellection I’d distribute this Cooked Produce Maya direction that Relative rattling enjoys. Her popular compounding of peppers, onions and asparagus is especially yummy.

Of direction you could add any sign of added veggies to this maya, virtuous protect them on the softer cut and not stiff theme vegetables which would make to be almost fully roast before using them.

To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals. Just adjust the amounts to those recommended in the Spinach Parmesan Quiche  (pictured below) and you should be fine.

Grilled Vegetable Quiche

For the quiche crust:
  • 1 1/4 cups flour
  • 1/4 tsp salt
  • 1/2 cup very cold butter cut into small cubes
  • 3-4 tbsp ice water Only enough to make a dough form.

For the filling:
  • 1/4 tsp salt
  • 3 cloves garlic finely minced
  • 6 large or extra large eggs
  • 3/4 cup whipping cream
  • 1/4 tsp black pepper
  • 1 1/2 cups grilled vegetables chopped
  • 1 cup grated smoked cheddar cheese or a cheese of your choice

To prepare the pastry:
  1. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
  2. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form.
  3. Use your hands as little as possible and work the dough as little as possible.
  4. Wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. 
  5. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
  6. Roll the dough into a 12 inch round and place in the bottom of a 9 or 10 inch pie plate. Push the dough edges down the sides, being careful not to stretch the dough at all.
  7. Crimp the edge of the dough however you like.
  8. You will need to blind bake this bottom crust before adding the filling. Blind baking is essential so that the bottom crust will not get soggy.
  9. To blind bake a crust simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.)
  10. Bake at 375 degrees for about 15 minutes. Remove baking weights and parchment (or foil) and bake for an additional 5 minutes.
  11. Remove crust from oven and let cool for a few minutes while you prepare the filling.

To prepare the filling:
  1. Toss together the garlic, grilled vegetables and grated cheese and add to the blind baked pie crust.
  2. Whisk together the eggs whipping cream, salt and pepper very well, then pour slowly and evenly over the sausage and garlic.
  3. Reduce heat in the oven to 325 degrees F and bake for an additional 30-35 minutes or until the center of the quiche has set.
  4. Let rest for 5 minutes before cutting and serving.