Roasted Veggie Cheese Quiche

Roasted Veggie Cheese Quiche

Yield: 8 servings

Prep time: 45 minutes

Level: Medium


1 package Maadanot Frozen Rolled
Short Dough for Savory Pastries
thawed according to package directions
3 tablespoons olive oil
1 medium leek (white part), sliced
1 onion, chopped
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon sugar
3 cloves garlic sliced
1 red pepper, sliced or 8 cherry tomatoes, halved
½ bag frozen broccoli florets, thawed and drained
2 eggs, beaten
1 8-ounce container heavy cream
½ teaspoon mustard
1/3 cup Tnuva Feta Cheese, crumbled
4 slices Tnuva Edam cheese, cut into
small pieces


1. Roll out a piece of thawed Maadanot Dough for Savory Pastries to fit a round, 10” quiche pan.
2. Preheat oven to 350 °F.
3. Blind bake the dough by placing a piece of floured parchment paper on top, weighted down by baking weights or a handful of dry beans.
4. Bake for 15-20 minutes until the edges of the crust are brown. Remove the paper with the weights and bake for an additional 10 minutes until the bottom of the quiche is golden. Remove from oven and cool.
5. To prepare the vegetables, heat the olive oil in a large skillet. Add the leek and onion and saute for 15-20 minutes over medium heat until brown. Add salt, pepper and sugar and saute for another 2 minutes. Add the garlic and red pepper or cherry tomatoes and saute for an additional 3-4 minutes until soft.
6. In a large bowl, combine the eggs, heavy cream and mustard. Add the Tnuva Feta and Edam cheeses and mix well.
7. Arrange most of the vegetables on top of the quiche crust, reserving some of the nicer pieces for decoration. Carefully pour the cheese mixture on top, making sure it is even all around. Decorate with the reserved vegetable pieces.
8. Bake for 40-50 minutes, until the filling is set and golden. Serve hot.