Roast Vegetable Quiche
|2 mediumred onions; each cut into 6 wedges|
|650 gbutternut pumpkin; peeled, cut into 3cm chunks|
|1 mediumeggplant; cut into 3cm chunks|
|2 mediumzucchini; halved lengthways, cut into 3cm thick pieces|
|2 mediumred capsicums; cut into large flat pieces|
|8 sheetsfilo pastry|
|100 greduced fat feta; crumbled|
|4 Eggs; lightly beaten|
|2 bunchesrocket; trimmed|
|250 ggrape tomatoes; halved or quartered|
|1 tbsbalsamic; vinegar|
|1 tbsolive; oil|
Roast Vegetable Quiche Preparation
1. Preheat oven to 190 degrees C (170 fan forced). Line two baking trays with baking paper. Arrange vegetables in a single layer on prepared trays. Lightly spray with olive oil, then bake for 45 mins or until lightly browned and tender. Set aside to cool to room temperature, then coarsely chop capsicum.
2. Lightly spray a 22cm (base measurement) springform tin with oil to prevent sticking. Lay out a sheet of filo on a flat surface and lightly spray with oil. Repeat with remaining filo, placing each sheet on top of the last at a 45 degree angle. Ease pastry into tin and fold overhanging pastry back into the tin.
3. Place vegetables in a large bowl with the feta and gently toss with clean hands to evenly combine. Arrange vegetable mixture in pastry shell, then pour eggs over top.
4. Stand tin on a baking tray and bake for 40 mins or until set and golden. Remove from oven and stand in tin for 5 minutes. Release side and cut into wedges. Serve with combined rocket and tomato, drizzled with vinegar and oil.
Keep filo covered with a dry teatowel, then a damp teatowel, to prevent drying out.
Vegetables can be baked a day ahead - keep covered in the refrigerator. Bring to room temperature 30 mins before assembling quiche.
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