Photo of Spring vegetable quiche by WW

Spring vegetable quiche

11
9
9
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
4
Difficulty
Moderate
Enjoy all the wonders Spring has to offer when you make this vegetable quiche. Bursting with flavour it’s the perfect way to treat your guests.

Ingredients

Reduced-fat shortcrust pastry

1 individual, just thawed

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Frozen green peas

½ cup(s), (90g)

Frozen broad beans

350 g, (buy 400g fresh)

Asparagus

1 bunch(es), halved

Egg(s)

3 medium

Skim milk

¾ cup(s)

Grated parmesan cheese

cup(s), (25g)

Fresh mint

¼ cup(s), coarsely chopped

Reduced-fat ricotta cheese

80 g, crumbled

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 11cm x 33cm (base measurement) rectangular fluted flan tin with oil.
  2. Line tin with pastry and trim excess. Cover pastry with baking paper and fill with pastry weights, dried beans or uncooked rice. Bake for 10 minutes. Remove paper and weights and bake for 5 minutes.
  3. Meanwhile, heat oil in a medium saucepan over medium-high heat. Cook onion, stirring, for 3–5 minutes or until softened. Transfer to a plate.
  4. Cook peas, beans and asparagus, in batches, in a small saucepan of boiling water for 1–2 minutes or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain.
  5. Reduce oven to 180°C or 160°C fan-forced. Whisk eggs and milk in a medium bowl until combined. Stir in parmesan and mint. Season with salt and pepper.
  6. Spoon onion mixture, beans and peas into pastry case. Sprinkle with ricotta. Arrange asparagus widthways over ricotta. Pour over egg mixture. Bake for 40–45 minutes or until filling is set and golden. Set aside in tin for 10 minutes. Cut into slices to serve.

Notes

SERVING SUGGESTION: Mixed salad leaves, cherry tomatoes (halved), Lebanese cucumber (chopped), drizzled with balsamic vinegar, plus 1 small (100g)avocado (chopped). This recipe will then be 13SP per serve.