This quiche recipe features roasted vegetables, sharp white cheddar, and a touch of lemon to keep everything balanced. The cauliflower and peppers add texture and depth. It’s easy to make ahead and works just as well for a casual breakfast as it does for a simple lunch or dinner.

Ingredients

5 eggs
1 cup + 1 tablespoon half and half
Zest from 1/2 a lemon
1 teaspoon lemon juice
2 cups shredded white cheddar
1/4 cup diced red pepper
1/4 cup diced onion
1 1/2 cups cauliflower, cut into 1/4-inch florets
1 tablespoon freshly chopped parsley and thyme
1 classic pie crust, par-baked for 6 minutes at 325°F
Oil, for cooking
Salt and pepper

Instructions

Preheat the oven to 450°F.
Toss the peppers, onions, and cauliflower separately with a drizzle of oil and a pinch of salt. Spread onto sheet trays and roast for 8–10 minutes, until tender and lightly caramelized. Set aside to cool. Reduce oven temperature to 250°F.
In a mixing bowl, whisk together the eggs, half and half, lemon zest, and lemon juice. Season with a generous pinch of salt and pepper.
In a separate bowl, combine the roasted vegetables, herbs, and shredded cheese. Fold into the egg mixture until evenly incorporated.
Carefully pour the filling into the prepared pie crust. Place on a sheet tray and bake at 250°F for 50 minutes, rotating twice during cooking. Increase the oven temperature to 325°F and continue baking for an additional 8–12 minutes, until set.
Check doneness with a toothpick; it should come out clean with no liquid. Allow the quiche to cool for 15–20 minutes before slicing and serving.

Slice and enjoy for a slow breakfast, a brunch with family and friends, or an easy afternoon lunch.

Roasted Cauliflower & White Cheddar Quiche