Roast vegetable quiche

Roast vegetable quiche
1H 15M
1H 50M



1.Preheat oven to 200°C (180°C fan-forced). Place flour in a bowl. Rub in dairy spread to make coarse crumbs. Stir in egg and mix to a dough.
2.Using a 25cm round (top measurement), 3.5cm-deep fluted tart pan with removable base as a guide, roll dough out between two sheets of baking paper until it is slightly larger than pan. Line pan with pastry, pressing pastry into the side; trim edge. Place pan on a baking tray. Chill for 30 minutes.
3.Meanwhile, place pumpkin, capsicum and onion on a baking tray lined with baking paper. Lightly spray pumpkin and onion with oil. Season. Bake vegetables for 30 minutes or until lightly browned and tender. Cool slightly. Peel capsicum, cut each quarter into three pieces.
4.Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 10 minutes. Remove weights and paper. Bake for 5 minutes more or until just coloured.
5.Reduce oven temperature to 180°C or 160°C fan forced. Arrange vegetables in pastry case; place small spoonsful of ricotta between vegetables. Tuck basil leaves between vegetables.
6.Whisk extra eggs and milk in a jug. Season. Stir in parmesan. Pour egg mixture over vegetables. Bake for 30 minutes or until set in the centre. Stand for 5 minutes. Serve sprinkled with extra basil.

Don’t discard the baking paper used for rolling out pastry. Use one to bake pastry blind, the other to line the tray for roasting the vegetables. Quiche is cooked when a knife inserted at centre comes out clean.


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