Classic Roasted Vegetable Quiche: A Delicious Homemade Favourite

If you love simple, hearty homemade meals that feel comforting but still light, then a classic roasted vegetable quiche should be on your list. This quiche is one of those timeless recipes that works for breakfast, brunch, lunch or even a light dinner. It’s easy to adapt with whatever veggies you have, makes great use of leftovers and tastes just as good warm or cold. With a buttery crust, a rich egg filling and the deep flavour of roasted veggies, every slice feels like a small treat.

What Makes Roasted Veg Quiche So Good

What sets a roasted vegetable quiche apart is the flavour you get from roasting. Roasting brings out the natural sweetness in veggies like capsicum, zucchini, onions and tomatoes. They caramelise slightly and become soft, which blends beautifully with the creamy custard base of the quiche. The result is a dish that’s full of texture, colour and taste.

It’s also one of the best ways to sneak in extra vegetables for picky eaters or to use up whatever is sitting in the fridge. Add some cheese and herbs and you’ve got a crowd-pleaser every time.

Best Vegetables To Use

The beauty of this quiche is how flexible it is. You can keep it classic with the usual suspects or switch things up based on the season. Some favourites are:

• Red capsicum: Sweet and colourful
• Zucchini: Mild and soaks up flavours well
• Red onion: Sweetens when roasted
• Cherry tomatoes: Juicy bursts of flavour
• Mushrooms: Add earthiness
• Baby spinach: Stir it in fresh before baking

Root vegetables like pumpkin or sweet potato also work well but chop them small so they roast evenly and don’t make the filling too heavy.

Ingredients For A Classic Roasted Vegetable Quiche

A good quiche needs just a few staples. Here’s what you’ll need for a classic version.

• 1 sheet shortcrust pastry (or homemade pastry)
• 1 red capsicum, sliced
• 1 zucchini, sliced into half moons
• 1 small red onion, sliced
• 6–8 cherry tomatoes, halved
• 4 eggs
• 1 cup milk or cream (or a mix)
• 1 cup grated cheese (cheddar, tasty or feta all work)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs like parsley or thyme

How To Make It Step By Step

1. Prep The Veggies:
Preheat your oven to 200°C (390°F). Spread the chopped capsicum, zucchini, onion and tomatoes on a baking tray. Drizzle with olive oil, season with salt and pepper and roast for about 20–25 minutes until they soften and get some golden edges.

2. Prepare The Base:
If using frozen shortcrust pastry, let it thaw and press into a quiche or tart tin. Trim the edges neatly. Prick the base with a fork. Blind bake it at 180°C (350°F) for about 10 minutes so the base doesn’t go soggy when the filling goes in.

3. Make The Filling:
In a bowl, whisk the eggs with the milk or cream. Season well with salt and pepper. Stir in half of the grated cheese.

4. Assemble:
Spread the roasted veggies evenly into the pastry base. Pour the egg mixture over the top. Sprinkle the remaining cheese and scatter fresh herbs for extra flavour.

5. Bake:
Bake in the oven at 180°C (350°F) for about 30–35 minutes until the filling is set and the top is golden. Let it cool slightly before slicing so the filling holds together nicely.

Best Tips For Success

• Blind baking is key. If you skip this, you risk a soggy bottom. No one wants that.
• Make sure the veggies aren’t too wet when they go in. Let them cool for a few minutes after roasting.
• Use good cheese. Strong cheddar or crumbly feta adds loads of taste.
• For extra richness, use half cream and half milk for the custard.

Perfect Sides For Quiche

This quiche is tasty enough on its own but pairs beautifully with a crisp green salad or a light coleslaw. Some people love adding a simple tomato chutney or relish on the side for a bit of tang. If you’re serving it for brunch, fresh fruit or a bowl of berries makes it feel special.

How To Store Leftovers

One reason to love quiche is how well it keeps. Let any leftovers cool fully, then store in an airtight container in the fridge. It will stay good for up to 3 days. Quiche also freezes well. Wrap slices individually and pop them in the freezer for up to a month. Reheat gently in the oven for best results.

Small Twists To Try

The classic roasted vegetable combo is delicious but you can always experiment:

• Add diced cooked bacon or smoked salmon for extra protein.
• Switch the herbs — dill, chives or basil all taste great.
• Stir a spoon of pesto into the egg mix for a fresh flavour boost.
• Try a different cheese like goat cheese or blue cheese for more punch.

Final Thoughts

A classic roasted vegetable quiche is proof that simple ingredients can turn into something comforting and versatile. It’s perfect for feeding a family, taking to a picnic or making ahead for busy weekdays. Whether you keep it vegetarian or add a twist, every bite is warm, savoury and satisfying.

So grab your favourite veggies, heat up that oven and bake a quiche that brings everyone to the table — any time of the day.