Steps:
- Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack., In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway., Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese., Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edges with foil if they begin to get too dark. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 219 calories, Fat 14g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 471mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
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Monica Delcid
[email protected]I loved this quiche! It was so easy to make and it turned out so well. I will definitely be making this again.
Saum Salm
[email protected]This quiche was delicious! The roasted vegetables added a lot of flavor and the chevre was a nice touch. I will definitely be making this again.
Muzibur Rahman
[email protected]The instructions were easy to follow and the quiche turned out perfect. I will definitely be making this again.
Leah Simpson
[email protected]This quiche was a bit too salty for my taste. I think I would use less salt next time.
Joy Bopape
[email protected]I'm not a big fan of quiche, but this one was actually pretty good. The crust was flaky and the filling was creamy and flavorful.
Flaco Zec
[email protected]This quiche is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover vegetables.
Farhan Laghari
[email protected]I would recommend this quiche to anyone who loves roasted vegetables and chevre. It's a great dish for brunch or lunch.
Tabitha P
[email protected]Overall, I thought this quiche was just okay. It wasn't bad, but it wasn't anything special either.
Rajaji Gupta
[email protected]The crust was a bit soggy, but the filling was delicious.
SMS
[email protected]This quiche was a bit bland for my taste. I think I would add more seasoning next time.
Queen Mo
[email protected]I love the combination of roasted vegetables and chevre in this quiche. It's a great way to use up leftover vegetables and the chevre adds a delicious tang.
Justin Chilekwa
[email protected]This quiche was easy to make and turned out great! I used a store-bought crust to save time and the roasted vegetables added a nice touch. I will definitely be making this again.
Mbali Lilly Rose
[email protected]I've made this quiche several times now and it's always a winner. The crust is flaky and the filling is creamy and flavorful. I love that I can use whatever vegetables I have on hand.
Saiman King
[email protected]This quiche was a hit with my family! The roasted vegetables added a delicious flavor and the chevre gave it a creamy texture. I will definitely be making this again.