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Roasted Vegetable Quiche




Source of Recipe


Source: Ladies' Home Journal


List of Ingredients




1 15-ounce box store-bought prepared piecrust sheets, thawed if frozen
Olive oil for brushing
8 ounces mushrooms, sliced
1/2 cup sliced red onion
1 medium zucchini (8 oz.), sliced into 1/4-inch-thick rounds
6 ounces grape tomatoes, halved
2-1/4 cups half-and-half
6 large eggs
2 teaspoons coarse salt
1/2 teaspoon fresh-ground black pepper
1/2 cup mild soft goat cheese, at room temperature
1/3 cup finely grated fresh parmesan cheese
1 teaspoon fresh thyme leaves


Recipe



1. Preheat oven to 400 degree F. Unfold or unroll 1 sheet of dough on a lightly floured work surface and roll out with a floured rolling pin into an 11-inch round. Fit dough into a lightly greased 9x1-inch round tart pan with a removable fluted rim. Fold overhang onto sides of dough in tart pan, pressing them together to form sturdier sides. Prick bottom of tart shell all over with tines of a fork and chill dough until firm, about 20 minutes. Repeat with remaining dough in another tart pan. Line tart pans with foil and fill with pie weights.
2. Bake in lower third of oven until edges are golden brown, about 15 minutes. Remove foil and weights and bake shells until bottom is golden brown, about 10 or more minutes. Transfer shells in pans to a rack to cool.
3. Raise oven temperature to 425 degree F and lightly brush 2 large sheet pans with oil. Arrange mushrooms in one layer on one half of a pan and onions on other half. Repeat with zucchini and tomatoes on remaining sheet pan. Lightly brush tops of zucchini with oil. Roast in upper and lower thirds of oven, stirring onions occasionally and turning zucchini once, until golden and mushroom liquid evaporates, about 15 minutes for tomatoes and onions and 20 minutes for mushrooms and zucchini. Transfer vegetables with a metal spatula to a plate as cooked. Let cool to room temperature in pans on racks.
4. Reduce oven temperature to 375 degree F. Whisk together half-and-half, eggs, salt, and pepper until smooth. Transfer half of egg mixture (about 1-3/4 cups) to a bowl and whisk in goat cheese. Whisk parmesan into remaining egg mixture.
5. Arrange half of zucchini and tomatoes in one tart shell and slowly pour goat cheese mixture over them. Top decoratively with remaining zucchini and tomatoes. Arrange half of mushrooms, onion, and thyme in remaining shell and slowly pour parmesan cheese mixture over them. Top with remaining mushrooms, onion, and thyme. Bake both quiches in middle of oven until custard just set and slightly puffed, about 40 minutes for mushroom-quiche and 45 minutes for zucchini-tomato quiche.
6. Transfer quiches in pans to racks to cool to room temperature. Remove fluted rims and cut quiches into wedges. Makes two 9-inch quiches (6 to 8 servings).