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Vegetarian Recipes

Savory Roasted Vegetable and Feta Quiche – Brunch Delight

t 45 minutes Cook
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The art of brunching has become a beloved social ritual in recent years, and at the heart of this culinary phenomenon lies the quiche. A delightful and versatile dish, quiche is a French creation that has conquered the world, gracing brunch tables with its sophisticated yet approachable charm. In this culinary journey, we’ll explore the creation of a Savory Roasted Vegetable and Feta Quiche – a brunch delight that perfectly balances hearty vegetables, creamy feta, and the flaky embrace of a homemade crust. The quiche, with its deep history, is a culinary adventure that has stood the test of time, making it an ideal centerpiece for your weekend brunch.

Historical Context:

The quiche, whose name is derived from the German word “kuchen” (meaning cake), finds its roots in medieval Germany. It was originally an open pastry filled with a mixture of eggs, cream, and other ingredients. However, it was the French who adopted and perfected the dish into what we know today as the quiche Lorraine. This classic French quiche typically features a filling of eggs, cream, bacon, and cheese.

Over time, the quiche has evolved into a canvas for culinary creativity, with countless variations taking center stage worldwide. It became particularly popular in the United States in the 1970s and 1980s, establishing itself as a brunch essential.


For the Crust:

  1. In a mixing bowl, combine the flour and salt. Add the cold, cubed butter.
  2. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overwork the dough.
  4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling:

  • Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish.
  • Gently press the dough into the pie dish, and trim any excess overhang. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
  • Line the crust with parchment paper and add baking beans or pie weights. This is called “blind baking,” and it ensures the crust stays flaky.
  • Bake the crust in the preheated oven for about 10-12 minutes, or until the edges turn golden.
  • Remove the parchment paper and weights, and return the crust to the oven for another 5 minutes to let it crisp up.
  • In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and dried thyme.
  • Spread the roasted vegetables and crumbled feta evenly over the partially baked crust.
  • Pour the egg mixture over the vegetables and feta.
  • Place the quiche on a baking sheet to catch any potential spills, and then carefully transfer it to the oven.
  • Bake for about 35-40 minutes, or until the quiche is set in the center and has a beautiful golden-brown top.
  • Remove the quiche from the oven and allow it to cool for a few minutes before slicing.

Serve and Enjoy:

The Savory Roasted Vegetable and Feta Quiche is a delightful brunch dish that marries the earthy flavors of roasted vegetables with the creamy richness of feta cheese, all nestled in a perfectly flaky crust. This quiche is ideal for a weekend brunch with friends and family or for a special occasion when you want to impress your guests. Slice it up, serve it with a fresh garden salad, and savor the culinary masterpiece that is the quiche.


Quiche, with its rich history and endless versatility, is a staple in the world of brunch cuisine. This Savory Roasted Vegetable and Feta Quiche showcases the timeless appeal of this dish. By blending a delectable filling with a homemade crust, you’ll have a masterpiece that transcends time and borders, making your brunch a delightful and memorable experience. Whether you’re enjoying it on a sunny Sunday morning or at a festive gathering, this quiche is sure to please and impress your taste buds. Bon appétit!


prep time
25 minutes
cooking time
t 45 minutes
total time
me: 1 hour 10 minutes


  • Mixing bowl

  • Plastic wrap

  • Rolling pin

  • 9-inch pie dish

  • Baking beans or pie weights (for blind baking)

  • Whisk

  • Fork

  • Baking sheet

  • Knife

  • Cutting board


  • For the Crust:

  • 1 1/4 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

  • 3-4 tablespoons ice water

  • For the Filling:

  • 1 cup roasted vegetables (e.g., bell peppers, zucchini, and cherry tomatoes)

  • 1 cup crumbled feta cheese

  • 4 large eggs

  • 1 cup whole milk

  • 1/2 cup heavy cream

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon dried thyme


Make the crust.
Prepare the filling.
Assemble and bake.
Serve and enjoy!
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