Roasted Vegetable Quiche

I love leading an ironic life. What do I mean by that? Here’s a recent example: my air conditioner broke on a Sunday night. On Monday afternoon, when the physical plant arrived to look at it, it was a “cool” 82*F in my house. Here’s the ironic part: the AC wasn’t working because the unit was low on freon–it was literally frozen. Here’s how this relates to food: probably in what was a heat-induced daze, I decided this was a good time to roast vegetables and make a quiche. Retrospectively, keeping my oven on for close to an hour while my AC wasn’t functioning was not the smartest life choice I’ve made; however, the end result was amazing. The quiche provided me  with at least five meals and was delicious (oh, and the AC was also fixed).

This is vegetarian-friendly, doesn’t take that much skill (but again, it does take about an hour from start to finish), and reheats well.



  • One 9-inch pie crust
  • Garlic
  • Olive oil
  • Salt and pepper
  • Cherry tomatoes
  • One medium-sized eggplant
  • One medium-sized yellow onion
  • 4 eggs
  • Half-and-half
  • Goat cheese


  1. Preheat the oven to 400*F. Slice the tomatoes and eggplant and season well with salt, pepper, and minced fresh garlic. Toss with olive oil and place in the oven for 30 minutes to roast.
    ONE clove of elephant garlic–good name.

    And post.
    And post.
  2. Meanwhile, on a skillet, caramelize the onion. To do that: slice the onion thinly, toss in olive oil, and stir constantly on medium-high heat.
  3. When all the veggies have cooked and cooled off, place them in a 9-inch pie crust.
  4. Whip the eggs together with a dash of half-and-half. Season this mixture well with salt and pepper and pour on top of the veggies.
  5. Top with goat cheese. Lower the oven temp to 375*F and cook for 15-20 minutes, or until the cheese has started to brown and the eggs have set.

    and post.
    and post.

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