Roasted Summer Vegetable Quiche
1 pie crust (I always cheat and use Trader Joe's frozen)
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 small yellow onion, sliced
3/4 cup corn (I used frozen, but fresh would be awesome too!)
1-2 tablespoons of olive oil
1/4 pound of bacon
1/4 pound of pancetta, cubed
2 handfuls of shredded swiss/gruyere mix
6 eggs
3/4 cup milk
1/2 cup heavy cream
3 green onions, chopped
pinch of nutmeg
salt and pepper, to taste
- Preheat the oven to 400 degrees.
- Slice all your vegetables and spread them out across a sheet pan. Drizzle oil and top with a sprinkling of salt and pepper, use your hands to coat all the vegetables. Roast for 25-30 minutes, or until the vegetables are cooked through and the corn is starting to look crispy.
- While the vegetables are cooking, line your pie pan with the pie crust. Trim the edges, or fold them under for a nice thick side crust. Then place the lined pie pan in the refrigerator to set up while you get everything else ready.
- Cook your bacon and your pancetta. I cook my bacon in the oven (I lay it out on a sheet pan and bake it for 15-20 minutes), but if you prefer to cook it over the stove, then do that! Cook the pancetta in a small pan on the stove until it's crispy. I also like to drain the fat from both the bacon and pancetta once they're done cooking. Once your vegetables and meats are cooked, let them sit on the stove or counter to cool down slightly.
- Turn the oven down to 350 degrees. In a medium-sized bowl whisk the eggs, milk, and heavy cream until thoroughly combined. Add in a pinch of nutmeg, salt, pepper, and the chopped green onions, and whisk some more. In another bowl, toss the vegetables, bacon, and pancetta. Pull the lined pie pan out of the refrigerator and alternate layering the vegetables and cheese until the pie pan is filled. Pour the egg/milk mixture over top (but don't over-fill it like I did, or you'll have a mess on your hands!) and safely transfer the pan to the oven.
- Bake for 35-40 minutes, until the center of the quiche is set. Let cool for a bit before cutting into it. Enjoy!
* Can't eat a whole quiche in one day? No worries! It's the perfect thing to keep in the refrigerator and heat up as needed! My preferred method of re-heating is in the oven at 350 degrees for 15 minutes, but the microwave works just as well if you're in a pinch (the crust just won't be as crisp). Seriously though, having a quiche in the refrigerator makes lunch and dinner so easy. *
180/365: Monday mornings are usually pretty lazy around here...
I feel like a horrible cat mama.... I completely missed Sylvester's one-year anniversary! We adopted him on June 16th 2014. It feels like he has been part of the family for so much longer than that though, especially with how well he and Lloyd get along! And he's still just as chatty and cuddly as ever (more so with Shawn though!). Unlike Lloyd, Sly's personality simply does not come through in photos. I wish you could all meet him! He would lay in your lap all day and chat with you to no end.
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