A TERRIFIC BRUNCH OPTION. This quiche is a great make-ahead dish. You can even roast the vegetables the day before you prepare the quiche.
SERVES 4 TO 6
INGREDIENTS
- Homemade or store-bought pastry for one 9-or 10-inch pie
- 1 medium-size red bell pepper, diced
- ½ pound mushrooms, trimmed and sliced
- ½ pound green beans or asparagus, ends or bottoms trimmed and cut into 1-inch pieces
- 1 shallot, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chopped fresh or dried rosemary
- Salt and freshly ground black pepper
- 2 large eggs, well beaten
- About 1 cup half-and-half or whole milk
- 4 ounces Gruyère cheese, grated (about 1 cup)
INSTRUCTIONS
- Fit the pastry into a 9-or 10-inch quiche dish or pie plate. Trim and crimp the edge. Set aside in the refrigerator while you prepare the filling.
- Preheat the oven to 425°f. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the bell pepper, mushrooms, green beans, and shallot. Add the oil, rosemary, and salt and pepper to taste. Toss to coat well. Arrange in a shallow (preferably single) layer in the pan.
- Roast for 25 to 30 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking. Remove from the oven and reduce the temperature to 375°f.
- Combine the eggs with enough half-and-half to make 1½ cups. Season with salt and pepper. Whisk until completely blended. Sprinkle the cheese in the crust. Cover with the vegetables. Pour the egg mixture over all.
- Bake for 25 to 35 minutes, until the filling is set. Let rest for at least 10 minutes.
- Cut into wedges and serve warm or at room temperature.
