Description

This delicious and colorful vegetable and mozzarella quiche is a perfect savory pie featuring roasted zucchini, eggplant, onion, and tomato blended with creamy mozzarella and eggs in a flaky pie crust. It’s an excellent dish for brunch, lunch, or a light dinner, offering a balanced combination of fresh vegetables, herbs, and gooey cheese with a golden-brown baked finish.

Ingredients

Scale

Crust

1 crust Pie Crust (Use a pre-made crust for convenience or make your own.)

Vegetables

1 cup Zucchini (Can swap with yellow squash for variety.)
1 cup Eggplant (Substitute with mushrooms for a different flavor profile.)
1 medium Onion (Sweet onions work best.)
1 medium Tomato (Fresh or canned are great options.)

Seasoning & Oil

2 tablespoons Olive Oil (Avocado oil is a suitable alternative.)
1 teaspoon Salt (Adjust to taste.)
1 teaspoon Pepper (Adjust to taste.)
1 teaspoon Oregano (Consider fresh herbs for enhanced flavor.)

Cheese & Eggs

3 large Eggs (Acts as a binder.)
10 oz Mozzarella Cheese (Lactose-free cheese is a suitable swap.)
1/4 cup Parmesan Cheese (Optional, can omit.)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 9-inch pie pan by placing in your pie crust, ensuring it fits snugly.
Prepare Vegetables: Wash and chop zucchini, eggplant, onion, and tomato into bite-sized pieces. Combine them in a bowl with olive oil, salt, pepper, and oregano, mixing thoroughly for even seasoning.
Roast Vegetables: Spread the seasoned vegetable mixture on a baking sheet and roast in the oven for about 15 minutes until the vegetables are tender and slightly caramelized, which enhances their flavors.
Adjust Seasoning: Remove the roasted vegetables from the oven and taste to adjust seasoning with additional salt and pepper if needed.
Mix Eggs and Cheese: In a bowl, beat the eggs well, then add the roasted vegetables and half of the mozzarella cheese. Fold the mixture together gently to combine.
Assemble Quiche: Spoon the vegetable and egg mixture evenly into the prepared pie crust. Sprinkle the remaining mozzarella cheese on top, and if using, add Parmesan cheese evenly over the filling.
Bake Quiche: Place the pie pan in the oven and bake for 40-45 minutes, or until the top is golden brown and the center is set but still slightly jiggly to the touch.
Cool and Serve: Once baked, remove the quiche from the oven and let it cool for at least 10 minutes before slicing to ensure clean cuts and easier serving.

Notes

You can customize the vegetables by swapping zucchini with yellow squash or eggplant with mushrooms for different flavors.
Use fresh herbs like oregano if possible for enhanced aroma and taste.
The recipe can be made with lactose-free cheese alternatives for those with lactose intolerance.
Letting the quiche cool before slicing helps it set properly and makes serving easier.
To make crust from scratch, use your preferred pie crust recipe or opt for gluten-free crust if needed.