Rachel's Recipes

Roasted Vegetable Cheddar Quiche

Posted on: September 7, 2009

Ingredients
2 cups roasted vegetables
4 oz. aged Cheddar cheese, grated
4 happy organic free-range eggs, beaten
1/2 cup light cream, Half & Half
A pinch of nutmeg
10 sweet grape or cherry tomatoes, halved
Chopped basil or parsley

Directions
Pre-heat the oven to 375 degrees F. Lightly oil a 9-inch glass pie plate.
Layer the roasted vegetables in the bottom of the pie plate (I layer the potatoes first.) Scatter most of the shredded cheese over the vegetables.
In a large 4-cup Pyrex measuring cup, or mixing bowl, use a fork to beat the eggs with the cream, and add a pinch of nutmeg. Pour the egg mixture all over the veggies and cheese, allowing it to seep in. (I lightly press down a bit with a thin silicone spatula to make sure the custard mixture sneaks in to all the nooks and crannies.)
Press the cute little halved tomatoes all over the top; sprinkle a tad more of the remaining cheese; dust lightly with basil or parsley.
Bake the pie in the center of a pre-heated oven for 30 minutes, or until the center of the pie is set, and the edges are turning golden brown.
Set on a wire rack to cool for five minutes before serving. This allows the pie to settle, and makes it easier to slice and serve.
Serves 4 for dinner, 5-6 for lunch.

Source: Karina’s Kitchen

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