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–+ servings

Roasted Summer Vegetable and Feta Quiche

A delicious quiche filled with roasted summer vegetables and feta cheese, perfect for a light meal or brunch.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: brunch, Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups zucchini diced
  • 1 cup bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1 cup spinach fresh
Dairy
  • 1 cup feta cheese crumbled
  • 4 large eggs
  • 1 cup milk
Others
  • 1 tablespoon olive oil for roasting
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1 pie crust store-bought or homemade

Method
 

Prepare the Vegetables
  1. Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
Mix the Filling
  1. In a mixing bowl, whisk together the eggs and milk. Stir in the roasted vegetables, spinach, and feta cheese.
Bake the Quiche
  1. Pour the filling into the pie crust and bake for 20 minutes, or until the quiche is set and lightly golden on top.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Let the quiche cool for a few minutes before slicing. It can be served warm or at room temperature.

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