Spring vegetable quiche
10
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
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 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)
Asparagus
1 bunch(es), halved
Egg(s)
3 medium
Skim milk
¾ cup(s)
Grated parmesan cheese
⅓ 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.
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