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Photo of Roast vegetable quiche by WW

Roast vegetable quiche

Total Time
1 hr 25 min
0 min
1 hr 25 min
This roast vegetable quiche toppped with chunks of feta tastes just as amazing as it looks! Enjoy with a crunchy green side salad


Red onion

2 medium, cut into 6 wedges


650 g, butternut, peeled, cut into 3cm chunks


1 medium, cut into 3cm chunks


2 medium, halved lengthways, cut into 3cm thick slices

Red capsicum

2 medium, cut into large flat pieces

Filo pastry

8 sheet(s)

Reduced fat feta cheese

100 g, crumbled


4 medium, lightly beaten


160 g, (2 bunches), trimmed


250 g, grape, halved or quatered

Balsamic vinegar

1 tbs

Olive oil

1 tbs


  1. Preheat oven to 190°C or 170°C fan-forced. Lightly spray two baking trays with olive oil. Arrange vegetables in a single layer on prepared trays.
  2. Lightly spray with olive oil and bake for 45 mins or until lightly browned and tender. Set aside to cool to room temperature, then coarsely chop the capsicum. Lightly spray a 22cm (base measurement) springform pan with oil. Lay out a sheet of filo on a flat work surface and lightly spray with oil. Repeat with remaining filo, layering each sheet at a 45° angle each time. Ease pastry stack into prepared pan, and fold the overhanging pastry back into the sides of the pan.
  3. Place vegetables in a large bowl with feta, and turn gently with your hands to combine evenly. Place vegetable mixture into pastry shell, then pour eggs over vegetables. Stand pan on a baking tray, and bake for 40 mins or until set and golden brown on top.
  4. Stand in pan for 5 mins, then release sides and cut into wedges. Serve with combined rocket and tomatoes, drizzled with vinegar and oil. TIP: Keep filo covered with a clean dry tea towel, then a clean damp tea towel, to prevent it drying out. Vegetables can be baked a day ahead, keep, covered, in the refrigerator. Bring to room temperature about 30 minutes before assembling quiche.