Exciting 5-Star Autumn Vegetable Quiche for Cozy Fall Meals

Oh, friends – let me tell you about my absolute favorite way to celebrate fall flavors! This autumn vegetable quiche is my go-to when the air turns crisp and my farmer’s market haul looks too beautiful to resist. I’ve been making some version of this for years – ever since I discovered how roasting those seasonal veggies transforms them into something magical.

What I love most? It’s deceptively simple but feels fancy enough for Sunday brunch or even Thanksgiving morning. The flaky crust cradles caramelized butternut squash, sweet roasted carrots, and those slightly charred Brussels sprouts I can’t get enough of – all swimming in the creamiest custard. Trust me, one bite and you’ll understand why this has become my seasonal obsession.

The best part? While it tastes like you spent hours in the kitchen, the active work is minimal. Roast your veggies, whisk some eggs, and let the oven do its thing. Even better? Leftovers (if you’re lucky enough to have any) taste incredible reheated the next day.

Why You’ll Love This Autumn Vegetable Quiche

This quiche is a game-changer for fall, and here’s why:

• Easy as pie: Seriously, the prep is minimal – just roast, whisk, and bake. It’s perfect for lazy weekends or busy weeknights.
• Seasonal goodness: Packed with roasted autumn vegetables, it’s a celebration of fall’s best flavors in every bite.
• Versatile superstar: Serve it for brunch, lunch, or dinner – it’s always a crowd-pleaser.
• Leftover magic: It reheats beautifully, making it the ultimate make-ahead meal.

Ingredients for Autumn Vegetable Quiche

Here’s everything you’ll need to make this cozy masterpiece – I promise it’s all simple stuff you might already have:

• 1 pre-made pie crust (because we’re keeping this easy, friends!)
• 2 cups diced autumn veggies – I use butternut squash, Brussels sprouts, and carrots (about 1/2-inch pieces)
• 1 tbsp olive oil for roasting those beauties
• 4 large eggs – room temp works best
• 1 cup whole milk + 1/2 cup heavy cream (this combo makes the custard SO luxurious)
• 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp nutmeg – my perfect spice trio
• 1 cup shredded Gruyère (that nutty flavor is everything)

Equipment You’ll Need

Grab these basic tools – chances are you’ve got ’em all already:

• A trusty 9-inch pie dish
• A large mixing bowl and whisk
• Baking sheet for roasting veggies
• A sharp knife for chopping

That’s it! No fancy gadgets needed for this cozy masterpiece.

How to Make Autumn Vegetable Quiche

Alright, let’s get cooking! This quiche comes together in three simple phases – roasting, whisking, and baking. Follow these steps and you’ll have golden perfection in no time.

Roasting the Vegetables

First, crank that oven to 400°F (200°C). Toss your diced veggies with olive oil on a baking sheet – I like to get my hands in there to make sure everything’s evenly coated. Roast for about 20 minutes, stirring halfway, until they’re tender with those gorgeous caramelized edges. Trust me, this step makes ALL the difference in flavor!

Preparing the Custard

While the veggies roast, whisk together the eggs, milk, cream, and spices in a large bowl. Here’s my trick: whisk until just combined – overmixing makes the custard tough. The nutmeg adds that special something that makes people ask “what’s that amazing flavor?”

Assembling and Baking

Lower oven temp to 375°F (190°C). Spread roasted veggies and cheese in your pie crust, then slowly pour the custard over everything. Bake 35-40 minutes until the center barely jiggles and the top turns golden brown. Pro tip: if the edges brown too fast, cover them with foil. Let it rest 10 minutes before slicing – I know it’s hard to wait!

Tips for the Perfect Autumn Vegetable Quiche

After making this quiche more times than I can count, I’ve picked up some foolproof tricks:

• Blind bake for crispness: Want an extra-flaky crust? Bake it empty for 10 minutes at 375°F before adding filling (use pie weights or dried beans).
• Patience pays: Letting it rest 10 minutes after baking means clean slices instead of custard rivers on your plate.
• Temperature matters: Room temp eggs and dairy blend smoother into custard – just pull them out when you start roasting veggies.
• Cheese insurance: Sprinkle extra Gruyère on top during the last 5 minutes for a gorgeous golden crust.

Follow these and your quiche will look straight from a French bakery!

Ingredient Substitutions

Don’t stress if you’re missing an ingredient – this quiche is super flexible! Swap butternut squash for sweet potatoes or parsnips. No Gruyère? Sharp cheddar or fontina work beautifully. If you’re out of heavy cream, use all whole milk (it’ll still be creamy, I promise!). Even the veggies are up for grabs – throw in roasted cauliflower or kale if that’s what you’ve got. Just keep the ratios the same, and you’re golden!

Serving Suggestions

This quiche is a meal on its own, but I love pairing it with a simple arugula salad tossed with lemon vinaigrette or a bowl of creamy butternut squash soup. Perfect for a cozy fall brunch or dinner!

Storing and Reheating

Here’s the beautiful thing about this quiche – it’s arguably even better the next day! Store any leftovers (if you’re lucky enough to have them) covered in the fridge for up to 3 days. When you’re ready to enjoy again, reheat slices at 325°F for about 10-15 minutes until warmed through. The oven works WAY better than the microwave – trust me, it keeps that gorgeous custard texture from turning rubbery.

Autumn Vegetable Quiche FAQs

You’ve got questions? I’ve got answers! Here are the most common things people ask me about this quiche:

Can I freeze this quiche?
Absolutely! Let it cool completely, then wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw in the fridge overnight and reheat at 325°F for 20-25 minutes.

Can I use frozen vegetables?
You can, but fresh is better for texture. If using frozen, thaw first and pat DRY – excess water makes the custard soggy. Still roast them for that caramelized flavor!

What if my custard isn’t setting?
No panic! Just bake 5-10 minutes longer. The center should barely jiggle when shaken gently. It’ll firm up as it cools.

Can I make this crustless?
Totally! Just grease your pie dish well. The custard holds everything together beautifully without the crust.

Nutritional Information

Just so you know, these numbers are estimates – your exact counts might vary based on veggie sizes and cheese brands. Per slice: ~320 calories, 22g fat, 18g carbs, and 12g protein. Delicious AND nourishing!

Share Your Creation

Made this autumn veggie quiche? I’d love to see your masterpiece! Snap a photo and tell me what you think.

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