Roasted Veggie Quiche

Roasted Veggie Quiche


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A spectacular quiche with roasted veggies is a forkful of tasty veggies and eggs. This quiche is great for breakfast or dinner.

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Time needed

20 min preparation + 60 min cooking

Serving Size / Yield

6 servings


  • 1 can condensed cream of mushroom soup
  • 1 prepared quiche crust
  • ¼ cup milk
  • 4 eggs
  • ¾ cup cheddar cheese, shredded
  • 1 tablespoon olive oil
  • 1 zucchini, sliced
  • 1 tomato, chopped
  • ½ yellow belle pepper, chopped
  • 2 sprigs rosemary
  • 1 teaspoon Italian seasoning
  • salt
  • pepper

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Preheat the oven to 350F. Add the veggies to a baking dish and sprinkle with oil, Italian seasoning, salt and pepper and roast for 30 minutes. Remove from heat and with a slotted spoon, remove the veggies from the dish and onto a paper towel lined plate. In a medium bowl, mix together the milk, eggs, cheese and soup. Stir well and pour into the prepared crust. Bake for 10 minutes and then top with veggies and bake for an additional 20-25 minutes, or until the center comes through. Let cool for 5 minute before serving.

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