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Looking for a delicious and satisfying brunch idea? An olive and roasted vegetable quiche is the perfect choice! This dish combines savory flavors with nutritious vegetables, making it a hit for family gatherings or weekend brunches.
Ingredients Needed
- 1 pre-made pie crust or homemade crust
- 1 cup roasted vegetables (such as bell peppers, zucchini, or cherry tomatoes)
- 1/2 cup pitted olives (green or black), sliced
- 4 large eggs
- 1 cup heavy cream or milk
- 1 cup shredded cheese (cheddar, feta, or mozzarella)
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Preparation Steps
Start by preheating your oven to 375°F (190°C). Roll out the pie crust into a tart pan or pie dish and set aside. Spread the roasted vegetables evenly over the crust.
In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined. Stir in the sliced olives and shredded cheese.
Pour the egg mixture over the vegetables in the crust, ensuring an even distribution. Place the quiche in the oven and bake for about 35-40 minutes, or until the filling is set and golden brown on top.
Serving Suggestions
Let the quiche cool for a few minutes before slicing. Garnish with fresh herbs like parsley or basil for added flavor. Serve warm or at room temperature with a side salad or fresh fruit for a complete brunch.
Why Choose This Quiche?
This olive and roasted vegetable quiche is not only tasty but also versatile. It can be made ahead of time, stored in the fridge, and reheated. The combination of olives and roasted vegetables provides a rich, savory taste that appeals to many palates. Plus, it’s a great way to incorporate healthy vegetables into your brunch menu.