A year or two ago, I joined a cookbook club in a small town, about half an hour away. The club is run by their local library and is so much fun! I am usually the youngest person there, but I love going and tasting all the different dishes that the other members prepare. The idea is simple. The organizers pick a different “theme” each month and then provide the cookbooks for us to choose from. This month was a choice that I was not familiar with. Since we are in Western PA, they picked a local cookbook, which is the Three Rivers Cookbook series. These books compile local recipes from across Pittsburgh and were so popular that they ended up making 4 different compilations!
As for my recipe pick, I always try to pick a recipe that I can make ahead and will still taste good at room temperature after the drive there. I have had some good picks and actually the first recipe that I ever posted on my blog was from the club, Roasted Vegetable Sandwiches with White Bean Pesto. I have also had some bad picks, such as a Chocolate Sheet Cake from a very famous blogger that I had high hopes for, but turned out just meh.
This recipe was definitely one of my best picks. This quiche is different from any other that I have had in that it only has three eggs and no milk! It is loaded with veggies so the small amount of eggs just provides a nice structure to hold all that veggie flavor together! I actually would consider this more of a tart just because you really get the cheese and veggie flavor instead of the eggy custard that you normally get from a quiche.
I know that gardening season has passed for most of us, but these veggies are usually easy to find year round. This would make a great make ahead breakfast or brunch for your holiday season and would provide a lighter option to round out all the deliciously sweet breakfast bakes and casseroles. This is definitely the best quiche I have ever had, and I am quite the quiche expert, so I hope you try it!
Roasted Vegetable and Mozzarella Quiche
Source: Adapted from Three Rivers Renaissance Cookbook
1 pie crust, homemade or store bought
1 small zucchini, diced
1 small eggplant, diced
1/2 a medium onion, diced
3 small roma tomatoes, seeded and diced
1 clove of garlic, minced
3 tbsp. olive oil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
10 oz. mozzarella cheese. shredded
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees and then place your pie crust in a 9 inch pie pan. Chop your zucchini, eggplant, onion, and tomato. Toss with the olive oil and then spread on a baking sheet. Bake for 15 minutes, or until veggies are tender. Alternatively, saute the eggplant and onion in a large saute pan, and when tender, add the zucchini, and tomato and cook until zucchini is tender, but not overcooked.
Toss veggies with salt, pepper, and oregano. Beat the eggs and then stir in the veggie mixture and half the mozzarella cheese. Spoon the mixture over the pie crust and then top with the remaining mozzarella and Parmesan.
Bake for 40-45 minutes, or until center is set and top is golden brown.
Let rest for 10 minutes before slicing. Enjoy!
I recommend using a pie shield when you are doing any pie or quiche baking. Nothing ruins the flavor more than burnt edges! I love this shield that I bought last year from Amazon! It comes in four pieces so it is adjustable, it is dish washer safe, and since it is silicone, it can take high temperatures!
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