Roasted Vegetable Quiche
The most indulgent aspect of this quiche is that it can be prepared and baked the day before. Warm it in a 300-degree oven for 10 to 15 minutes right before serving.
1 red bell pepper, cored and diced
1 small red onion, diced
1 small sweet potato, peeled and diced
1 medium zucchini, diced
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground pepper
Dough for a 9-inch single-crust pie
3/4 cup shredded Gruyere cheese
1 cup half-and-half
Heat the oven to 400 degrees.
In a large bowl, toss the bell pepper, onion, sweet potato and zucchini. Add the olive oil, rosemary, salt and pepper; stir to coat. Spread the mixture on a rimmed baking sheet and roast 30 minutes, or until the vegetables are tender and beginning to brown. Remove from the oven. Reduce the heat to 350 degrees.
Fit the dough into a pie pan, crimping the edges. Place on a baking sheet and add the roasted vegetables. Top with the cheese.
In a medium bowl, whisk the eggs and half-and-half. Pour over the cheese and vegetables. Bake 45 minutes, or until slightly puffed and set in the middle. Allow to cool slightly before serving. Makes 8 servings.
Per serving: 290 calories, 170 calories from fat (59 percent of total calories), 19 g fat (8 g saturated, 0 g trans fats), 160 mg cholesterol, 20 g carbohydrate, 1 g fiber, 4 g sugar, 10 g protein, 330 mg sodium.