Pre-heat the oven to 400 degrees F. Lightly oil a 9-inch glass pie plate. If using a pastry shell, prick the bottom of the shell all over with a fork then place in the over to cook 15 minutes. Let the shell cool before placing the vegetables in.
Turn the temperature of the oven down to 350. Layer the roasted vegetables in the bottom of the pie plate (layer the potatoes first.) Scatter most of the shredded cheese over the vegetables.
In a large mixing bowl, use a fork to beat the eggs with the cream. Pour the egg mixture all over the veggies and cheese, allowing it to seep in.
Press the halved tomatoes all over the top; sprinkle a tad more of the remaining cheese; dust lightly with basil or parsley.
Bake the pie in the center of a pre-heated oven for 30-40 minutes, or until the center of the pie is set, and the edges are turning golden brown.
Set on a wire rack to cool for five minutes before serving. This allows the pie to settle, and makes it easier to slice and serve.
Serving
Suggestions
Green salad with light dressing
Originally Submitted
1/6/2010
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