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Photo of Roasted vegetable deep-dish quiche by WW

Roasted vegetable deep-dish quiche

Total Time
1 hr 35 min
10 min
1 hr 25 min
Packed with nutritious veggies and bursting with flavour, this quiche is definitely a fan favourite


Oil spray

1 x 3 second spray(s)

Reduced-fat shortcrust pastry

1 sheet(s), (Buy 1 x 180g)


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


6 medium, lightly whisked

Light cream

cup(s), (80ml)

Cherry tomatoes

120 g, halved

Baby spinach

2½ cup(s), (60g)

Low-fat ricotta cheese

65 g


  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.


SERVING SUGGESTION: Salad of butter lettuce leaves, halved grape or cherry tomatoes and grated carrot.