Roast Vegetable Quiche Recipe

How to Make Roast Vegetable Quiche?


Serve: 6
 

Ingredients:

  • cooking oil spray
  • 1 large potato
  • 400 g / 13 oz pumpkin
  • 200 g / 6 1/2 oz orange sweet potato
  • 2 large parsnips
  • 1 red capsicum
  • 2 onions, cut into wedges
  • 6 cloves garlic, halved
  • 2 teaspoons olive oil
  • 1 1/4 cups / 155 g / 5 oz plain flour
  • 40 g / 1 1/4 oz butter
  • 45 g / 1 1/2 oz ricotta
  • 1 cup / 250 ml / 8 fl oz skim milk
  • 3 eggs, lightly beaten
  • 1/4 cup / 30 g / 1 oz reduced-fat Cheddar, grated
  • 2 tablespoons chopped fresh basil 

Preparation:

  1. Preheat the oven to 180C / 350F. Lightly spray a 3.5 cm / 1 1/4 inch deep, 23 cm / 9 inch diameter loose-based flan pan with oil.
  2. Cut the potato, pumpkin, sweet potato, parsnips and capsicum into bite-sized chunks, then place in a baking dish with the onion and garlic. Drizzle with the oil. Season and bake for 1 hour, or until tender. Leave to cool.
  3. Mix the flour, butter and ricotta in a food processor, then gradually add up to 3 tablespoons of the milk, enough to form a soft dough.
  4. Turn the dough out onto a lightly floured surface and gather together into a smooth ball. Cover and refrigerate for 15 minutes.
  5. Roll the pastry out on a lightly floured surface, then ease into the pan, bringing it gently up the side. Trim the edge and refrigerate for another 10 minutes.
  6. Increase the oven temperature to 200C / 400F. Cover the pastry with crumpled baking paper and fill with baking beads or uncooked rice.
  7. Bake the pastry for 10 minutes, remove the beads or rice and paper, then bake for another 10 minutes, or until golden brown.
  8. Place the vegetables in the pastry base and pour in the combined remaining milk, eggs, cheese and basil.
  9. Reduce the oven temperature to 180C / 350F and bake for 1 hour 10 minutes, or until set in the centre. Leave for 5 minutes before removing from the pan to serve.

Roast Vegetable Quiche

Nutrition per serving:

  • 345 kcalories, protein 15 g, fat 10 g, carbohydrate 45 g, dietary fiber 5 g, cholesterol 115 mg

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