Roasted vegetable deep-dish quiche
7
Points®
Total time: 1 hr 35 min • Prep: 10 min • Cook: 1 hr 25 min • Serves: 6 • Difficulty: Easy
Packed with nutritious veggies and bursting with flavour, this quiche is definitely a fan favourite
Ingredients
Oil spray
1 x 3 second spray(s)
Reduced-fat shortcrust pastry
1 sheet(s), (Buy 1 x 180g)
Pumpkin
500 g, (buy 500g Japanese), peeled, cut into 2cm pieces
Red capsicum
1 medium, thickly sliced
Red onion
1 medium, thickly sliced
Olive oil
1 tbs
Egg(s)
6 medium, lightly whisked
Light cream
⅓ cup(s), (80ml)
Cherry tomatoes
120 g, halved
Baby spinach
2½ cup(s), (60g)
Low-fat ricotta cheese
65 g
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 20cm- round springform pan with oil, then line base and sides with pastry. Trim edges, then refrigerate for 10 minutes.
2
Place pumpkin, capsicum and red onion on a baking tray, drizzle with olive oil and season with sea salt and freshly ground black pepper. Cook for 35–40 minutes or until vegetables are softened. Remove and allow to cool.
3
Reduce oven to 180°C or 160°C fan-forced. Place eggs and cream in a medium bowl, mixing well to combine. Add roasted vegetables, cherry tomatoes, spinach and ricotta and gently mix to combine. Season with salt and freshly ground black pepper. Pour mixture into pastry shell and bake for 30–35 minutes or until quiche is cooked and golden. Serve.
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