Roast vegetable quiche
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
2 medium, cut into large flat pieces
Reduced fat feta cheese
100 g, crumbled
4 medium, lightly beaten
160 g, (2 bunches), trimmed
250 g, grape, halved or quatered
- 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.
- 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.
- 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.
- 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.