Wednesday, May 22, 2013

Roasted Veg and Goat Cheese Quiche

So I've made this twice now, because it really is just that good.  I have always had a deep love for quiche, it's actually what I used to ask for as my "special birthday dinner" when I was a kid (yep, I was a weird food snob baby).  It's really easy, basically you just dump everything into a pie crust and bake.  Then, voila, you have quiche.  It's also pretty easy to make mini ones too, if you're having a party, but not quite as easy as buying the pre-made ones from Trader Joe's, so I just do that.

Roasted Veg and Goat Cheese Quiche - Adapted from Savory Simple

Well, the pie crust was a bit of a fail.  I got a crust from the store and then when I went to roll it out, it broke.  In a bunch of places.  Apparently you're supposed to let them come up to room temperature before you roll them out, who knew?  Anyways, I tried to patch it back together with flour and water, but it didn't work so well. 






















Anyways, heat the oven to 400, try to do a better job of putting the crust into the pie pan, poke a ton of holes in it, and let it pre-bake for 10-15 minutes.  You don't want for it to be crispy, but it shouldn't be raw anymore either.  



















While this is cooking, prepare the vegetables.  I used a pint of cherry tomatoes and about one and a half zucchinis.  You can use whatever you like, but since it's summerish I wanted to use summery veggies.  YUM.  

Just chop them up (I halved the tomatoes and square cut the zucchini) and mix them with 3 tablespoons of olive oil and some salt and pepper.






























Put them into the oven (that should still be at 400 from the crust) for about 30-40 minutes, until they are nicely roasty toasty.



















Now, mix up 2 eggs, 2 egg yolks, and 1 1/2 cups of milk/cream/half and half.  Add some salt and pepper, because it's delicious.




















Knock the oven down to 375.  Crumble some goat cheese onto the bottom of the pie crust.



















Pile on the veggies.  I used all of them, but it kind of overflowed a little, so maybe use a few less?  Or a bigger pan.



















Finally, pour the egg mixture over it.  Yea, mine kind of overflowed and buried the crust, but whatevs.  It still tastes good.



















Bake for about 30-40 minutes, until the eggs are set.  You can tell because it's no longer jiggly.



















I can definitely see myself making a million more of these with my CSA this summer.  It's prefect for a light lunch or for a dinner with some salad.


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