Description

A golden, tangy sourdough crust filled with roasted summer vegetables in a creamy egg custard, perfect for brunch or dinner.

Ingredients

Scale

1 pre-baked 9-inch sourdough crust

1 medium zucchini, thinly sliced

1 cup bell peppers, chopped

1 cup cherry tomatoes, halved

1/2 medium red onion, thinly sliced

4 large eggs

3/4 cup heavy cream

1 cup shredded Gruyère cheese

2 tbsp fresh herbs (basil, thyme, parsley), chopped

1 tbsp olive oil

Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Prick prebaked sourdough crust with a fork, line with parchment, add weights, and bake 12 minutes. Remove weights and bake 5 more minutes until lightly golden.

2. Increase oven to 400°F (200°C). Toss zucchini, peppers, tomatoes, and onion with olive oil, salt, and pepper. Roast on a sheet for 15–20 minutes until tender and lightly charred.

3. Whisk eggs and cream in a bowl until frothy. Stir in cheese, herbs, salt, and pepper until evenly combined.

4. Arrange roasted vegetables in crust. Pour custard mixture over vegetables, spreading gently to distribute.

5. Bake at 375°F (190°C) for 30–35 minutes until custard is set and top is golden. Cool 10 minutes before slicing.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Brunch
Method: Baking
Cuisine: French

Nutrition

Serving Size: 8 slices

Keywords: sourdough summer veggie quiche, fresh vegetarian quiche ideas, savoury quiche, roasted veggie quiche, quiche for dinner, winter quiche recipes