The Ultimate Roasted Summer Vegetable and Feta Quiche Recipe: A Colorful Delight!

Hello, WiseRecipes readers and lovers of elegant, savory bakes that are bursting with fresh flavor! Are you ready to create a dish that’s as beautiful to look at as it is delicious to eat? Today, I’m thrilled to share my Ultimate Roasted Summer Vegetable and Feta Quiche recipe – a truly colourful veggie quiche that’s best served warm and is perfect for any meal of the day!

Imagine a buttery, flaky pie crust filled with a medley of sweet, tender roasted summer vegetables – think zucchini, bell peppers, perhaps some cherry tomatoes – all mingling with salty, creamy feta cheese and a rich, savory egg custard. This easy summer vegetable feta quiche recipe is a celebration of seasonal produce and simple, yet sophisticated flavors. It’s the kind of dish that’s perfect for a leisurely brunch, a light yet satisfying lunch, or even an elegant vegetarian dinner.

My journey to perfecting this Roasted Vegetable and Feta Quiche recipe was all about achieving that perfect balance: a crisp, flaky crust, a beautifully set (never rubbery!) custard, and vegetables roasted to bring out their natural sweetness. We’ll cover how to make a flaky crust quiche with roasted vegetables that will impress everyone. And as the original inspiration wisely suggests, it’s fantastic with a side of green beans or a tomato salad, and leftovers are great for packed lunches!

So, if you’re looking for the best homemade roasted veggie and feta quiche or a quick vegetarian quiche recipe for brunch that’s packed with flavor and goodness, you’ve come to the right place. Let’s get baking this stunning Roasted Vegetable and Feta Quiche recipe!

Why This Roasted Vegetable & Feta Quiche is a Culinary Gem

If “colourful veggie quiche” isn’t enough to entice you, here’s why this Roasted Vegetable and Feta Quiche recipe is truly special:

• Vibrant & Flavorful Filling: Roasting the summer vegetables deepens their flavor and brings out their natural sweetness, perfectly complemented by the salty tang of feta cheese. This is the heart of our Roasted Vegetable and Feta Quiche recipe.
• Flaky, Buttery Crust: Whether you make your own or use a good quality store-bought crust, it’s the perfect vessel for the rich custard and veggies.
• Creamy & Savory Custard: The egg and cream (or milk) mixture bakes into a beautifully smooth and tender custard that holds everything together.
• Visually Stunning: The array of colorful roasted vegetables makes this quiche a true feast for the eyes. A perfect easy summer vegetable feta quiche recipe for entertaining.
• Versatile Meal: Excellent for brunch, lunch, a light dinner, or even sliced cold for picnics or packed lunches.
• Healthy-ish Indulgence: Packed with vegetables and protein from eggs and cheese, it can be a relatively balanced meal.
• Surprisingly Easy to Make: While it looks sophisticated, the steps are straightforward and very achievable for home bakers.

Gather Your Fresh & Flavorful Ingredients

Let’s get our beautiful components ready for this delightful Roasted Vegetable and Feta Quiche recipe.

Key Ingredients (For one 9-inch quiche):

For the Pie Crust:

• 1 single 9-inch pie crust (homemade or store-bought, unbaked). If using store-bought, choose a deep-dish style if available.

For the Roasted Summer Vegetables:

• Mixed Summer Vegetables: 3-4 cups, chopped into bite-sized pieces (e.g., Zucchini, Bell Peppers (various colors), Red Onion, Cherry Tomatoes (left whole or halved), Asparagus tips, Eggplant).
• Olive Oil: 2 tablespoons.
• Salt and Black Pepper: To taste.
• Dried Italian Herbs or Herbes de Provence (Optional): ½ teaspoon.

For the Feta & Custard Filling:

• Feta Cheese: 4-6 oz, crumbled.
• Large Eggs: 4.
• Heavy Cream (or Half-and-Half/Whole Milk): 1 cup. Heavy cream yields the richest custard.
• Salt: ¼ teaspoon (feta is salty, so adjust carefully).
• Black Pepper: ¼ teaspoon, freshly ground.
• Nutmeg (Freshly Grated, Optional): Pinch, a classic quiche addition.
• Fresh Parsley or Chives (Optional): 1 tablespoon, chopped, for mixing into custard or garnishing.

Crafting Your Colorful Quiche: Step-by-Step Guide

Let’s create this beautiful Roasted Vegetable and Feta Quiche recipe!

Step 1: Prepare and Blind Bake the Pie Crust (Recommended)

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Crust: If using homemade dough, roll it out and fit it into a 9-inch pie plate or quiche dish. Crimp the edges decoratively. If using a store-bought crust, unroll it and fit it into your dish.
3. Dock & Line Crust: Prick the bottom of the crust all over with a fork. Line the chilled pie crust with parchment paper, pressing it snugly against the bottom and sides. Fill the parchment paper with pie weights, dried beans, or uncooked rice.
4. Blind Bake: Bake for 15 minutes. Carefully remove the parchment paper and weights. Return the crust to the oven and bake for another 5-7 minutes, or until the bottom is lightly golden. This step, blind baking, is crucial for preventing a soggy bottom in your Roasted Vegetable and Feta Quiche recipe.
   Remove the crust from the oven and reduce the oven temperature to 375°F (190°C) for baking the filled quiche.

Step 2: Roast the Summer Vegetables

1. Prep Veggies: While the crust is blind baking (or before), chop your chosen summer vegetables into bite-sized pieces.
2. Toss with Oil & Seasonings: On a large baking sheet, toss the chopped vegetables with 2 tablespoons of olive oil, salt, pepper, and optional dried Italian herbs or Herbes de Provence until evenly coated.
3. Roast: Spread the vegetables in a single layer on the baking sheet. Roast in the (still at 400°F or adjusted to 375°F if doing concurrently with final crust bake) oven for 15-25 minutes, stirring halfway, until tender and slightly caramelized with some browned edges. Roasting brings out their sweetness for this Roasted Vegetable and Feta Quiche recipe. Let them cool slightly.

Step 3: Prepare the Custard and Assemble the Quiche

1. Whisk Eggs & Cream: In a medium mixing bowl, lightly whisk the 4 large eggs. Whisk in the 1 cup of heavy cream (or half-and-half/milk).
2. Season Custard: Season the egg mixture with ¼ teaspoon of salt (or to taste, considering feta’s saltiness), ¼ teaspoon black pepper, and the optional pinch of freshly grated nutmeg and chopped fresh parsley/chives. Whisk until just combined. This is the smooth base for your best homemade roasted veggie and feta quiche.
3. Layer Quiche:
   • Arrange about half of the roasted summer vegetables evenly over the bottom of your pre-baked pie crust.
   • Sprinkle about half of the crumbled feta cheese over the vegetables.
   • Repeat with another layer of the remaining roasted vegetables and then the remaining feta cheese.
4. Pour Custard: Slowly and carefully pour the prepared egg custard mixture evenly over the vegetables and feta in the pie crust, ensuring it fills in all the gaps. This is how to make a flaky crust quiche with roasted vegetables that’s full of flavor.

Step 4: Bake Your Beautiful Quiche

1. Prepare for Baking: Place the filled quiche on a larger baking sheet (to catch any potential spills and make it easier to transfer).
2. Bake: Carefully transfer the quiche to the preheated 375°F (190°C) oven. Bake for 35-45 minutes, or until the custard is set (it should only have a slight jiggle in the very center) and the top is lightly golden brown. The edges of the custard should be puffed and set.
3. Check for Doneness: A knife inserted near the center should come out mostly clean.
4. Cool Before Slicing (Important!): Once baked, remove the Roasted Vegetable and Feta Quiche recipe from the oven and place it on a wire rack. Let it cool for at least 20-30 minutes (preferably longer, even up to an hour if serving warm, or completely if serving at room temp/cold) before slicing and serving. This allows the custard to fully set, ensuring clean slices.

Step 5: Serve Your Colorful Veggie Quiche

1. Slice & Serve: Once cooled slightly, slice the quiche into wedges. As the inspiration notes, it’s best served warm.
2. Pairings: Try it with a side of green beans or a simple tomato salad, as suggested. This makes a wonderful quick vegetarian quiche recipe for brunch or lunch.

Wise Tips for Perfect Roasted Vegetable & Feta Quiche

Elevate your Roasted Vegetable and Feta Quiche recipe with these essential hints:

• Blind Bake Your Crust: This is the #1 tip for preventing a soggy bottom crust. Don’t skip it!
• Roast Vegetables Separately: Roasting the vegetables before adding them to the quiche concentrates their flavors and removes excess moisture, which also helps prevent a soggy quiche.
• Don’t Overcrowd Roasting Pan: Give your veggies space on the baking sheet when roasting for best caramelization.
• Room Temperature Dairy & Eggs (for Custard): Using room temperature eggs and cream/milk helps the custard bake more evenly and achieve a smoother texture.
• Avoid Overbaking the Quiche: Bake just until the custard is set with a slight jiggle in the center. It will continue to cook slightly as it cools. Overbaking can make it rubbery.
• Cooling Time is Crucial: Letting the quiche cool and set properly before slicing is key for neat servings.
• Quality Feta: Use a good quality block of feta and crumble it yourself for the best flavor and texture in your Roasted Vegetable and Feta Quiche recipe.

Delicious Variations & Customizations

This Roasted Vegetable and Feta Quiche recipe is a wonderful base:

• Different Cheeses: Substitute some or all of the feta with goat cheese, Gruyère, Swiss, or even a sharp white cheddar.
• Add Protein: Stir in some cooked, crumbled bacon or sausage, diced ham, or shredded cooked chicken with the roasted vegetables for a heartier quiche.
• Herb Variations: Add fresh thyme, rosemary, or dill to the custard or sprinkle over the vegetables before roasting.
• Crustless Quiche Option: For a lower-carb version, omit the crust and bake the vegetable and custard mixture in a greased pie dish until set (you may need to adjust baking time slightly). This makes a lovely healthy feta and roasted summer vegetable tart style bake.
• Different Summer Veggies: Asparagus, corn kernels, or even halved artichoke hearts would also be delicious roasted and added.

Storing & Reheating Your Savory Quiche

Enjoying leftovers of your Roasted Vegetable and Feta Quiche recipe:

• Storage: Once completely cooled, cover the quiche tightly with plastic wrap or foil, or store slices in an airtight container in the refrigerator for up to 3-4 days.
• Reheating:
  • Oven/Toaster Oven (Best): Preheat to 325-350°F (160-175°C). Place slices on a baking sheet and heat for 10-20 minutes, or until warmed through. Covering loosely with foil can prevent the crust from over-browning.
  • Microwave: Reheat individual slices, but be aware the crust may lose some of its crispness.
• Serving Leftovers: As mentioned, leftovers are great for packed lunches, either cold or gently reheated.

Frequently Asked Questions (FAQ) – Roasted Vegetable & Feta Quiche Recipe

Your common questions about this delightful savory bake:

1. Do I really need to blind bake the crust for this Roasted Vegetable and Feta Quiche recipe?
   Yes, it’s highly recommended! Blind baking helps to set the crust and create a barrier against the wet custard filling, which is the best way to prevent a dreaded soggy bottom.
2. Can I use frozen vegetables for roasting?
   You can, but fresh summer vegetables will yield the best flavor and texture. If using frozen, there’s no need to thaw them completely before roasting, but they may release more moisture, so ensure they are well-drained and you might need to extend roasting time slightly to get some caramelization.
3. My quiche custard is watery or curdled. What went wrong?
   Watery quiche can result from too much moisture from the vegetables (ensure they are roasted well and not overly wet) or not enough eggs in the custard ratio. Curdled custard usually means it was overbaked or baked at too high a temperature. Gentle baking and not overbaking are key for this Roasted Vegetable and Feta Quiche recipe.
4. What kind of pie crust is best? Homemade or store-bought?
   Both work! A homemade all-butter pie crust will offer superior flavor and flakiness. However, a good quality store-bought refrigerated pie crust is a fantastic time-saver and still yields a delicious Roasted Vegetable and Feta Quiche recipe.
5. How do I know when the quiche is perfectly set?
   The edges should be puffed and set, and the center should have only a very slight jiggle when you gently nudge the dish. A knife inserted about 1 inch from the center should come out clean. It will continue to set further as it cools.

This Roasted Summer Vegetable and Feta Quiche recipe is a true celebration of seasonal flavors and elegant simplicity. It’s an easy summer vegetable feta quiche recipe that looks and tastes like a gourmet treat, perfect for making any meal feel special. Learning how to make a flaky crust quiche with roasted vegetables like this will make you a brunch hero! And as a helpful note, the original inspiration mentions each serving (likely 1/6th or 1/8th of a 9-inch quiche) provides approximately 354 kcal, 9.5g protein, 25g carbohydrate (3g sugars), 23.5g fat (12.5g saturates), 2.5g fibre and 0.8g salt – a good guideline, though your exact values may vary.

I am so excited for you to try this recipe and enjoy its vibrant colors and delicious taste. If you make this Roasted Vegetable and Feta Quiche recipe, please come back and share your experience in the comments below! What were your favorite summer veggies to include? Happy baking!