Roasted Vegetable and Chevre Quiche

Name: Roasted Vegetable and Chevre Quiche
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 1 sheet refrigerated pie crust; 1 small eggplant, cut into 1-inch pieces; 1 poblano pepper, cut into 1-inch pieces; 1 medium tomato, cut into 1-inch pieces; 2 garlic cloves, minced; 1 tablespoon olive oil; 2 large eggs plus 2 large egg yolks; 3/4 cup half-and-half cream; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 1 log (4 ounces) fresh goat cheese, crumbled

TEST KITCHEN APPROVED

Total Time:Prep: 45 min. + chilling Bake: 25 min. + standing

By Taste Of Home Editorial Team

Recipe by Laura Davis, Chincoteague, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 25, 2023

Roasting the veggies in this rich yet bright quiche intensifies their flavors. The addition of fresh goat cheese lends a wonderful creamy tanginess. —Laura Davis, Chincoteague, Virginia

Test Kitchen tips

For blind baking, place dried beans into an oven bag, then onto the pastry so they are easy to remove.

Freeze the goat cheese for 10-20 minutes before crumbling to make it less sticky.

Add fresh basil to this quiche if you have some on hand.

TEST KITCHEN APPROVED

Roasted Vegetable and Chevre Quiche

Contest Winner

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Yield:6 servings

Prep:20 min

Cook:1 hour

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Ingredients

1 sheet refrigerated pie crust
1 small eggplant, cut into 1-inch pieces
1 poblano pepper, cut into 1-inch pieces
1 medium tomato, cut into 1-inch pieces
2 garlic cloves, minced
1 tablespoon olive oil
2 large eggs plus 2 large egg yolks
3/4 cup half-and-half cream
1 teaspoon kosher salt
1/2 teaspoon pepper
1 log (4 ounces) fresh goat cheese, crumbled

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Directions

1
Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425°.

2
Line unpricked crust with a double thickness of foil. Fill crust with pie weights, dried beans or uncooked rice. Bake crust on a lower oven rack until edge is golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.
3
In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast the vegetables until tender, 15-20 minutes, stirring halfway.
4
Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese.
5
Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edge with foil if needed to prevent overbrowning. Let quiche stand 10 minutes before cutting.