Rolled Veggie Quiche

Rolled Veggie Quiche


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The rolled veggies are meant to look like rosebuds so this quiche is both delicious and beautiful to look at! You might not want to cut up the pretty quiche, but you have to see how good it tastes too!

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Time needed

30 min preparation + 1 hour cooking

Serving Size / Yield

8 servings


  • 1 sheet puff pastry
  • 2 cups cheese
  • 1 ½ tablespoons cheese
  • 1 egg
  • ¼ cup grated parmesan cheese
  • 6 carrots
  • 2 zucchini
  • 2 tablespoons olive oil
  • 1 thyme

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Press the puff pastry into the bottom of a tart pan. Line the pastry puff with parchment paper and fill with beans. Bake the crust in an oven preheated to 350 degrees F for 15 minutes. Remove the parchment paper and beans. Increase the temperature to 400 degrees F. Mix the cheeses with egg, thyme and salt. Spoon the filling into the pie crust and even out the top. Thinly slice the vegetables lengthwise and then cook in the microwave for 1 minute. Roll the vegetable strip up and wrap another strip around to make a rosebud-like shape. Repeat until all the strips of zucchini and carrots are used. Arrange the vegetables in the filling and brush with olive oil. Bake for 40 minutes.

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