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Name: Roast Vegetable Quiche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Weight Watchers
Ingredients: 2 medium red onions each cut into 6 wedges; 650 g butternut pumpkin peeled, cut into 3cm chunks; 1 medium eggplant cut into 3cm chunks; 2 medium zucchini halved lengthways, cut into 3cm thick pieces; 2 medium red capsicums cut into large flat pieces; 8 sheets filo pastry; 100 g reduced fat feta crumbled; 4 Eggs lightly beaten; 2 bunches rocket trimmed; 250 g grape tomatoes halved or quartered; 1 tbs balsamic vinegar; 1 tbs olive oil

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INGREDIENTS

2 medium red onions ; each cut into 6 wedges
650 g butternut pumpkin ; peeled, cut into 3cm chunks
1 medium eggplant ; cut into 3cm chunks
2 medium zucchini ; halved lengthways, cut into 3cm thick pieces
2 medium red capsicums ; cut into large flat pieces
8 sheets filo pastry
100 g reduced fat feta ; crumbled
4 Eggs ; lightly beaten
2 bunches rocket ; trimmed
250 g grape tomatoes ; halved or quartered
1 tbs balsamic ; vinegar
1 tbs olive ; oil

Servings

INSTRUCTIONS

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.

NOTES

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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Roast Vegetable Quiche

2 medium red onions each cut into 6 wedges
650 g butternut pumpkin peeled, cut into 3cm chunks
1 medium eggplant cut into 3cm chunks
2 medium zucchini halved lengthways, cut into 3cm thick pieces
2 medium red capsicums cut into large flat pieces
8 sheets filo pastry
100 g reduced fat feta crumbled
4 Eggs lightly beaten
2 bunches rocket trimmed
250 g grape tomatoes halved or quartered
1 tbs balsamic vinegar
1 tbs olive oil

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.

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Nutrition

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Serving Size: 1 Serving (473g)
Recipe Makes: 6 Servings

Calories: 188
Calories from Fat: 36 (19%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.7g
Cholesterol 124.1mg		38 %
Sodium 107.5mg		4 %
Potassium 1039.6mg		27 %
Total Carbohydrate 34.1g		10 %
	Dietary Fiber 7.6g	31 %
	Sugars, other 26.4g
Protein 8.2g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 188

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