Roasted Vegetable Quiche
Servings and Ingredients
|1 c. fresh broccoli florets|
|1 c. fresh baby carrots|
|1 medium sweet potato, peeled and cut into 1-inch chunks|
|1 medium red bell pepper, seeded and cut into 1-inch chunks|
|Hy-Vee Select olive oil, to taste|
|4 oz. Hy-Vee shredded cheddar cheese|
|4 Hy-Vee large eggs|
|½ c. Hy-Vee half-and-half|
|¼ tsp. Old Bay seasoning|
|1 tbsp. chopped fresh basil|
|Sliced Roma tomatoes, optional|
- Preheat oven to 425 degrees. Place broccoli, carrots, sweet potato and red bell pepper on a large baking sheet. Drizzle with olive oil, tossing to coat. Bake 35 to 45 minutes or until vegetables are fork-tender.
- Reduce oven temperature to 375 degrees. Spray a 9-inch glass pie plate with non-stick cooking spray. Layer roasted vegetables in pie plate, topping with cheddar cheese.
- In a small bowl, combine eggs, half-and-half and Old Bay seasoning. Pour egg mixture over vegetable mixture and top with basil.
- Bake for 30 minutes or until center is set and edges are golden brown. Cool 5 minutes before cutting and serving. Top with tomatoes before serving, if desired.
240 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 210mg
- Sodium: 390mg
- Total Carbohydrates: 17g
- Protein: 16g
Vitamin A 300%
Vitamin C 110%
Hy-Vee weekly from the week of March 30, 2011.