Roasted Vegetable Quiche

On the rare occasion that we have vegetables leftover at the end of the week, I always try to use them all up in one foul swoop. I’ve used them to make vegetable soup, Pastry Squares and Roasted Vegetable Muffins, but this time, I wanted something a bit more substantial.

I found a recipe for a quiche pastry that used ricotta cheese (a tub of which was also found lurking in the back of the fridge), and decided that the leftover vegetables could be thrown together into something quite delicious.

I cut the vegetables in a dice of approximately 1cm, as I wanted this to be a chunky quiche. I used a yellow capsicum, but aesthetically, I think a red would look so nice. However, at the price they are at the moment, looks are definitely NOT everything!

Roasted Vegetable Quiche – serves 4-6

1 large potato, peeled and diced
400g pumpkin, peeled, de-seeded and diced
200g kumara or sweet potato, peeled and diced
2 parsnips, peeled and diced
1 capsicum, diced
1 onion, peeled and cut into wedges
4 cloves garlic, peeled and roughly chopped
2 T olive oil
salt & freshly ground black pepper
1 1/4c plain flour
40g butter
40g ricotta cheese
1c milk
3 eggs, lightly beaten
1/4 – 1/2c grated cheese
fresh basil leaves, shredded

Preheat oven to 200degC.

Combine vegetables in a large roasting dish with olive oil; season well and bake for one hour. Remove from oven and cool completely.

Combine flour, butter and ricotta in a food processor; gradually add up to 3 T of the milk, to form a soft dough.

Roll mixture into a ball and cover with cling film; refrigerate for 15 minutes.

Lightly grease a quiche dish or flan tin with olive oil or oil spray.

Roll pastry out on a floured surface; gently fit to dish and trim edges.

Turn oven down to 180degC; blind-bake pastry for 10 minutes, then bake a further 10 minutes with blind-baking paraphernalia removed.

Combine remaining milk, eggs, cheese and basil in a small bowl.

Spoon vegetables onto pastry (you’ll end up with quite a mound); tip egg mixture over the top and bake for 70 minutes, or until set.

Stand for at least five minutes before serving.

* This was a fantastic way of getting our toddler to eat a LOT of vegetables in one go – he protested and earned himself a stint in time out, but eventually ate a good triangle and actually enjoyed it!

Pastry Recipe: Family Circle ‘Low-Fat Recipes’


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