Roasted Vegetable and Chevre Quiche PT70M https://img2.recipesrun.com/201907/2019/1031/5d/b/663226/300x200x90.jpg Roasting the veggies in this rich-yet-bright quiche intensifies their flavors. And the addition of fresh goat cheese lends a wonderful creamy tangyness. 4 servings Ingredients: 1 log (4 ounces) fresh goat cheese, crumbled 1/2 tsp. pepper 1 tsp. kosher salt 3/4 cup half-and-half cream 2 large eggs plus 2 large egg yolks 1 tbsp. olive oil 2 garlic cloves, minced 1 medium tomato, cut into 1-inch pieces 1 poblano pepper, cut into 1-inch pieces 1 small eggplant, cut into 1-inch pieces 1 sheet refrigerated pie crust

Roasted Vegetable and Chevre Quiche

3.8

( By Ellie )

Roasting the veggies in this rich-yet-bright quiche intensifies their flavors. And the addition of fresh goat cheese lends a wonderful creamy tangyness.

01 Information

Grade easy
Serving 4 servings
Calorie 219 Kcal
Prep Time 45 Mins
Cook Time 25 Mins
Total Time 70 Mins

02 Ingredients

- 1 log (4 ounces) fresh goat cheese, crumbled
- 1/2 tsp. pepper
- 1 tsp. kosher salt
- 3/4 cup half-and-half cream
- 2 large eggs plus 2 large egg yolks
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 1 medium tomato, cut into 1-inch pieces
- 1 poblano pepper, cut into 1-inch pieces
- 1 small eggplant, cut into 1-inch pieces
- 1 sheet refrigerated pie crust

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03 Method

Step 1

Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425℉.
Step 2

Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.
Step 3

In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway.
Step 4

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.
Step 5

Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edges with foil if they begin to get too dark. Let stand 10 minutes before cutting.

04 Author

Ellie

1078 Recipes

Roasted Vegetable and Chevre Quiche

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