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Name: Quiche with Aged Gouda and Roasted Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 10" Pie crust Thawed (if frozen); 2 Red onions Cut into quarters; 1 Red bell pepper Coarsely chopped; 1 Yellow bell pepper Coarsely chopped; 1 Zucchini Thickly sliced; 2 tablespoons Olive oil; 1 teaspoon Sea Salt; 1/2 teaspoon Freshly ground black pepper; 2 teaspoon Fresh rosemary chopped; 1 teaspoon Fresh Thyme chopped; 2 large Eggs; 9 tablespoons Heavy cream; Salt and pepper to taste; 4 ounces Aged gouda cheese (or sharp cheddar) Shredded

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INGREDIENTS

1 10" Pie crust ; Thawed (if frozen)
2 Red onions ; Cut into quarters
1 Red bell pepper ; Coarsely chopped
1 Yellow bell pepper ; Coarsely chopped
1 Zucchini ; Thickly sliced
2 tablespoons Olive oil
1 teaspoon Sea Salt
1/2 teaspoon Freshly ground black pepper
2 teaspoon Fresh rosemary ; chopped
1 teaspoon Fresh Thyme ; chopped
2 large Eggs
9 tablespoons Heavy cream
Salt and pepper to taste
4 ounces Aged gouda cheese (or sharp cheddar) ; Shredded

INSTRUCTIONS

1. Preheat oven to 400 degrees F.

2. Toss the vegetables with olive oil, salt, pepper, and herbs. Place in a single layer on a baking sheet and roast about 30 minutes, til very tender and brown. Set aside.

3. Place parchment paper in the bottom of the crust, weigh pie crust down with pie weights or dry beans, and bake 15 minutes, removing the paper and weights after the first 10 minutes. Set crust aside.

4. Reduce oven heat to 350 degrees F.

5. In a medium mixing bowl, beat the eggs together with the cream until well mixed. Stir in cheese. Add salt and pepper to taste.

6. Into the bottom of the half-baked pie shell, sprinkle the vegetables, separating the onion layers as you go.

7. Pour the cheese-egg mixture over the veggies.

8. Bake 30-35 minutes, until crust is browned and quiche is set.

9. Serve warm or room temperature.

NOTES

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Quiche with Aged Gouda and Roasted Vegetables

1 10" Pie crust Thawed (if frozen)
2 Red onions Cut into quarters
1 Red bell pepper Coarsely chopped
1 Yellow bell pepper Coarsely chopped
1 Zucchini Thickly sliced
2 tablespoons Olive oil
1 teaspoon Sea Salt
1/2 teaspoon Freshly ground black pepper
2 teaspoon Fresh rosemary chopped
1 teaspoon Fresh Thyme chopped
2 large Eggs
9 tablespoons Heavy cream
 Salt and pepper to taste
4 ounces Aged gouda cheese (or sharp cheddar) Shredded

1. Preheat oven to 400 degrees F.

2. Toss the vegetables with olive oil, salt, pepper, and herbs. Place in a single layer on a baking sheet and roast about 30 minutes, til very tender and brown. Set aside.

4. Reduce oven heat to 350 degrees F.

5. In a medium mixing bowl, beat the eggs together with the cream until well mixed. Stir in cheese. Add salt and pepper to taste.

6. Into the bottom of the half-baked pie shell, sprinkle the vegetables, separating the onion layers as you go.

7. Pour the cheese-egg mixture over the veggies.

8. Bake 30-35 minutes, until crust is browned and quiche is set.

9. Serve warm or room temperature.

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Nutrition

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Serving Size: 1 Serving (149g)
Recipe Makes: 6 Servings

Calories: 117
Calories from Fat: 79 (68%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.8g
Cholesterol 156.3mg		48 %
Sodium 358.7mg		12 %
Potassium 250.1mg		7 %
Total Carbohydrate 5g		1 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 3.8g
Protein 5.4g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 117

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