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Exciting 5-Star Autumn Vegetable Quiche for Cozy Fall Meals

Autumn Vegetable Quiche
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A savory quiche filled with roasted autumn vegetables and creamy custard baked in a flaky crust.

Ingredients

Scale
  • 1 pre-made pie crust
  • 2 cups mixed autumn vegetables (butternut squash, Brussels sprouts, carrots) diced
  • 1 tbsp olive oil
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1 cup shredded Gruyère cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss diced vegetables with olive oil and roast for 20 minutes until tender.
  3. Lower oven temperature to 375°F (190°C).
  4. Place pie crust in a 9-inch pie dish and prick with a fork.
  5. Whisk together eggs, milk, cream, salt, pepper, and nutmeg.
  6. Spread roasted vegetables and cheese evenly in the crust.
  7. Pour egg mixture over vegetables and cheese.
  8. Bake for 35-40 minutes until set and golden brown.
  9. Cool for 10 minutes before slicing.

Notes

  • Use any seasonal vegetables you prefer
  • Blind bake the crust for 10 minutes if you want it extra crisp
  • Let quiche rest before slicing for cleaner cuts

Nutrition

Find it online: https://bibodo.com/autumn-vegetable-quiche-recipe/