[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 28/05/2024. See terms.
Spring vegetable quiche

Spring vegetable quiche

Total Time
1 hr 20 min
20 min
1 hr
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.


Reduced-fat shortcrust pastry

1 sheet(s), 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)


1 bunch(es), halved


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)


  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.


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.