Vegetarian Recipe: Roasted Broccoli and Cauliflower Quiche Recipe

I do enjoy a good quiche recipe. If you have leftovers a quiche is a great way to make them into a new meal like in this ham, corn and cheddar quiche recipe. It’s a wonderful meal with a side salad and you can put almost anything in one; it can be a vegetarian recipe or have meat. They are good hot from the oven or at room temperature. Quiche are wonderful for potlucks. I made this with broccoli and cauliflower I had frozen.

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Vegetarian Recipe: Roasted Broccoli and Cauliflower Quiche

For the Pie Crust

1 1/2 cups all purpose flour
1 tsp salt
6 TBS cold, unsalted butter
2 TBS shortening
1 TBS apple cider vinegar
2 – 4 TBS ice water

For the Quiche

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2 cups whole milk
4 eggs
1 cup shredded sharp cheddar cheese
1 1/2 cups chopped roasted broccoli and cauliflower
1 TBS French’s mustard
1/4 tsp cayenne pepper
1 tsp salt

For the Roasted Cauliflower and Broccoli

1 1/2 cups broccoli and cauliflower – mine was frozen
1 TBS olive oil
1 tsp salt

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Preheat the oven to 350°.
Place the frozen vegetables in a baking dish and drizzle with the olive oil and salt. Roast for 45 minutes until it is soft and lightly browned. Let cool and then chop it into small pieces.
While the vegetables are cooling make the pie crust; add the flour and salt to a large bowl and mix well.
Add the cold butter and shortening and cut in with a pastry blender or two knives until the mixture resembles small peas.
Add three tablespoons of the ice water and mix with a fork until the dough just come together. If it is too dry add more water one tablespoon at a time. You do not want it to get too wet.
Remove the dough from the bowl and knead gently until the dough forms a ball. If you have time refrigerate for an hour.
Otherwise roll it out until it will fit your 9″ pie pan with a bit of an over hang. Trim the dough, tuck the over hang under itself and then crimp the dough decoratively.
Place the pie plate in the ‘fridge while you mix the quiche ingredients so it can chill a bit.
Preheat the oven to 425°
Add the four eggs to a medium bowl and mix them very well with a fork, Add the milk, mustard, cayenne and salt. Mix well.
Shred your cheese. Now you are ready to make your vegetarian recipe.

Remove the prepared pie pan from the refrigerator.
Layer the roasted broccoli and cauliflower in the bottom.
Top with the shredded cheese. Carefully pour in the milk/egg mixture. I always put my quiche on a baking sheet before I put it into the oven.
Cover the crust to keep it from burning. Bake at 425° for 15 minutes and then lower the heat to 325°.
Bake for an additional 30 – 40 minutes, checking at 30 minutes and then in 5 minute increments until the center is just set.
Remove from the oven and let stand for at least 10 minutes before serving.

How Was the Vegetarian Recipe?

I served it with a simple salad. I made a honey lemon vinaigrette with a tablespoon of fresh lemon juice, a teaspoon of honey, a tablespoon of olive oil and sprinkling of salt. It was a perfect tart/sweet dressing for the salad. The sweet berries were a lovely complement to the rich quiche. Roasting the vegetables really brings out their natural sweetness. The sharp cheddar adds a wonderful tang. It was even better the next day. I am happy to revisit this vegetarian recipe.