Leftover roast vegetable quiche

We're using up those pesky odds and ends of roast vegetables by turning them into a delicious quiche. You could also use leftover grated cheddar or crumbled feta to scatter over the top of the quiche.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Leftover roast vegetable quiche
  • 2 sheets frozen shortcrust pastry, thawed
  • 3 eggs, plus 1 extra, lightly beaten
  • 1/2 cup pouring cream
  • 200 gram leftover roasted vegetables (broccoli, zucchini, sweet potato, carrot)
  • 3/4 cup marinated antipasti vegetables
  • 1/4 cup grated pizza cheese
  • rocket leaves, to serve


Leftover roast vegetable quiche
  • 1
    Preheat oven to 180°C. Lightly grease an 11 x 34cm rectangular loose-bottomed flan pan.
  • 2
    Ease pastry into pan to line, cutting and pressing edges together to fit. Place on an oven tray. Prick base lightly with a fork.
  • 3
    Bake blind for 15 minutes. Remove paper and filling, brush base with a little beaten egg while hot.
  • 4
    In a bowl, lightly whisk eggs and cream together. Season. Stir roasted vegetables and antipasto mix. Pour into pastry case. Scatter with cheese.
  • 5
    Bake for 15-20 minutes until just set. Serve warm or cold accompanied with rocket leaves.

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