Cheddar Cheese & Vegetable Quiche

Preheat the oven to 425°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut the cauliflower into small florets. Quarter the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Grate the cheese on the large side of a box grater.

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the ranch dressing and toss to thoroughly coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini, diced pepper, and pancetta; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are browned and the pancetta is slightly crispy and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Crack the eggs into a large bowl; beat until smooth. Whisk in the sour cream and 2 tablespoons of water. Add the cooked pancetta, zucchini, and pepper; season with salt and pepper. Stir to thoroughly combine. Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Evenly top with the grated cheese.

Bake the quiche 24 to 26 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiche with the dressed cauliflower on the side. Enjoy!