The vibrant colors and flavors of this delicious quiche are sure to become a family favorite. Place all the vegetables on a baking tray and drizzle with olive oil. This roasted vegetable quiche definitely needs to be included in your weekly meal rotation. Crustless roasted vegetable quiche. Transfer to a greased 15x10x1 in.
Roast for 30 40 minutes turning the vegetables over halfway through cooking until tender and golden brown. Being an impressive centerpiece this roasted vegetable quiche also makes a gorgeous christmas or other holiday or special event main course for vegetarians. To make the pastry mix the flour and salt in a large bowl. Heat olive oil in a large skillet over medium heat. A healthy satisfying quiche with no crust so you can focus on the filling.
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Spoon roasted vegetables into crust. In a large bowl combine eggplant pepper tomato and garlic. Nearly any forgotten tomato chicken breast or leftover sausage link would find a home nestled inside a buttery flaky pie crust. Remove from the oven. Reduce oven setting to 375.
Cook and stir onion green bell pepper mushrooms and zucchini in hot oil until soft 5 to 7 minutes. Rub in the butter and the vegetable shortening until the mixture resembles breadcrumbs. Cook and stir onion green bell pepper mushrooms and zucchini in hot oil until soft 5 to 7 minutes. Spoon roasted vegetables into crust. Roast in the oven for about 25 30 minutes until slightly charred.
Rub in the butter and the vegetable shortening until the mixture resembles breadcrumbs. Roast for 30 40 minutes turning the vegetables over halfway through cooking until tender and golden brown. Preheat the oven to 220c 200c fan gas 7. The vibrant colors and flavors of this delicious quiche are sure to become a family favorite.
