Goth Panda

Roasted Veggie Quiche

This is another recipe that I technically made up, but is based on a basic quiche recipe that I have successfully used in the past. I have been making a rich cheese quiche from Mark Bittman’s book “How to Cook Everything Vegetarian.” I love that recipe, but I had two problems with it: it always made too much custard to fit my pie pan, and I thought I should add some vegetables to maybe make it a little healthier. I solved the pie pan problem by buying a deep-dish quiche pan. And then I thought about a baked penne pasta dish I make with roasted vegetables, and realized at least some of those vegetables would be good in a quiche too.


I chopped these up…


Red Peppers


…and added olive oil.

Added Olive Oil

Then I spread them out on a sheet pan to roast.

Spread Out to Roast

This was after thirty minutes:

Not Ready Yet

I put them back in for another fifteen minutes:

Roasted Veggies

At this point I put them in the refrigerator because I was doing this ahead of time.

The next day I made the pie crust. Now, I have made pie crust several times, but I was a little nervous about it this time. I kept reading about making pie crust and how it freaks everyone out, and how it’s really not so bad, except you have to keep everything super cold, work super fast, don’t touch the dough that much, don’t add too much water, don’t add too much flour, oh and work super fast again. So I think reading more about making pie crust just increased my anxiety. I was convinced that I had added too much water to my past pie crusts and I didn’t want to do that again. Also, it was hot in my kitchen when I was making it (this was last Sunday), and that made me anxious, too.

I was using the same recipe I always use from Epicurious. It is half shortening, half butter. I got some crazy vegan no-trans-fat shortening that you have to keep in the freezer:

Shortening Cubes

My butter was frozen, too:

Butter Cubes

I put them back in the freezer while I weighed out the flour into my Cuisinart bowl:


Cubes of Butter and Shortening

Then I blitzed it up in the Cuisinart.

Now these next steps, I don’t have any photos for because of my water anxiety. I put it the flour into a bowl and gradually added ice water. The recipe says to start with a quarter cup, but I always had to add at least a half a cup. By the time I added that much, I thought I must be adding too much. But my dough was still for the most part dry. Although some of it was sticking together, it was in no way cohesive. And I was hot and frustrated. So I thought, I will just stick this in the refrigerator and see what happens. I covered my bowl with its plastic lid and threw it in the refrigerator.

I was not expecting anything good. In fact, I thought I might have to try again the next day.

But when the next day came, I opened up my bowl to find this:


All the water had been absorbed and it wasn’t dry anymore. It looked like a real, usable pie dough. So I set out to use it. I was still afraid that it would crack when I tried to roll it, so I set out some ice water to sprinkle on it if that happened, but it didn’t. I had no problems.

The official King Arthur Flour pastry mat, for KAF junkies like me:

Pastry Mat


I rolled it out. I think you can see where I had to patch it in a few places.

Rolled Out

Then I cut the edges with my pizza cutter so it looked nice. This was actually way too big a circle to fit my deep dish pan, so I had to trim it once I put it in.


Pie Crust

The other good thing about this pan is the fluted edges mean I don’t have to do anything fancy to the crust to make it look nice. I suck at that, too.

Finally it was time to make the quiche innards. Here is 8 oz. of colby jack cheese shredded by my Cuisinart, mixed with six eggs and some salt and pepper.

Eggs and Cheese

I chopped up my roasted veggies a little, and I ended up with 3 cups. I added it all because I wasn’t sure how much my pan would hold, and all of it fit. But the quiche ended up with too many veggies and not enough egg to hold it together. Next time I would probably cut the veggies in half, and add another egg.

Chopped Veggies

Lesson: Just because it can fit in the quiche doesn’t mean it should fit in the quiche.

Uncooked Quiche

I had to bake it for about an hour and fifteen minutes to get the center to set. By the end, Mike and I were hovering over it with our forks ready. I don’t even think we let it cool.


I also forgot my pan has a removable bottom. D’oh!


See, too many veggies, not enough egg. It still tasted good, though.


And despite all my fears, the crust was yummy. Maybe I need to do it that way from now on.


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