Name: Roasted Vegetable and Chevre Quiche
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Vegetable and Chevre Quiche

1. 1 sheet refrigerated pie crust -

2. 1 small eggplant, cut into 1-inch pieces -

3. 1 poblano pepper, cut into 1-inch pieces -

4. 1 medium tomato, cut into 1-inch pieces -

5. 2 garlic cloves, minced -

6. 1 tablespoon olive oil -

7. 2 large eggs plus 2 large egg yolks -

8. 3/4 cup half-and-half cream -

9. 1 teaspoon kosher salt -

10. 1/2 teaspoon pepper -

11. 1 log (4 ounces) fresh goat cheese, crumbled -

How to cook deliciously - Roasted Vegetable and Chevre Quiche

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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.