Roasted Vegetable Quiche


Roasted Vegetable Quiche

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Quiche with chunks of broccoli, ham, and tomatoes on a white square plate

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Recipe Data


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    Servings and Ingredients

    Serves 4
    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


    1. 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.
    2. 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.
    3. In a small bowl, combine eggs, half-and-half and Old Bay seasoning. Pour egg mixture over vegetable mixture and top with basil.
    4. 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.

    Nutrition facts


    240 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 210mg
    • Sodium: 390mg
    • Total Carbohydrates: 17g
    • Protein: 16g

    Daily Values

    Vitamin A 300%
    Vitamin C 110%
    Iron 8%
    Calcium 30%

    Recipe Source:

    Hy-Vee weekly from the week of March 30, 2011.