Indulge in the flavours of this Deep-Dish Roasted Vegetable Quiche, featuring a vibrant array of vegetables, velvety eggs, rich cream, and crumbly feta, all nestled within a flaky fillo pastry crust. The roasting process enhances the vegetables’ colours and intensifies their flavours, resulting in a visually stunning and delectably tasty quiche. Perfect for brunch, lunch, or dinner, this dish offers a delightful medley of textures and tastes.
About
A quiche is undeniably a satisfying and comforting meal to enjoy with friends, family and guests and this one is easy to make!
For this version we are swapping the regular shortcrust pastry for a more delicate and flakey fillo pastry which encases the roast vegetable filling for a lighter and tender crust.
This is a DEEP-DISH quiche and as such, it takes a reasonable time to cook through to the very centre. I love this though because whilst its cooking it gives you time to spend with family or guests, enjoy some wine or just a bit of down time before the main meal.
You can use whatever mixture of vegetables you have lurking around in your fridge or pantry & put them to good use in this tasty and fulfilling quiche. It’s great for doing a clean out with any vegetables that may not be good enough to shine on their own.
I used a mixture of pumpkin, sweet potato, zucchini, carrot, cauliflower, red capsicum and red onion as that is what I had in my fridge drawers. It was approximately 1kg all up. Any vegetables will work though – broccoli, potatoes, eggplant, beans, asparagus, brussels sprouts etc are all fine to use.
How to make
ROAST THE VEGETABLES
Place all the vegetables onto a lined baking tray. Drizzle with a little olive oil and season with salt and pepper. Toss well to coat. Bake in a 200C (180C fan forced) oven for 45-55 minutes or until tender and lightly charred. Remove and allow to cool completely.
WHISK THE FILLING
Whisk the eggs and cream until well combined. Season with salt and pepper to taste then fold through the cooled vegetables, spinach and half of the feta cheese. Set aside.
LINE TIN WITH FILLO
Take 1 sheet of filo and lay out on a clean work surface. Brush with melted butter (doesn’t need to be fully coated) and lay into the tin so the short sides are over hanging on each side. Repeat process with remaining pastry and butter slightly rotating the pastry when placing into the tin so it’s evenly covered all round.
POUR FILLING INTO TIN
Once lined with fillo, pour the prepared filling into the tin. Fold over the over hanging sides of the pastry tucking into slightly. Sprinkle the top with remaining feta and a sprinkle of black pepper.
BAKE
Place the quiche onto a baking tray (just in case of and leakage) and bake in a 200C (180C fan forced) oven for 1 hour 15-30 minutes or until the centre is set and the pastry is golden and crisp. (Check on it towards the end of cooking time and if browning too fast, cover loosely with foil). Allow to stand for 10-15 minutes before releasing the sides of the tin (if using a springform). Cut into wedges to serve. Serve with a mixed green salad.
Expert tips
- USE A MIXTURE OF LEFTOVERS VEGETABLES IN THE FRIDGE
This is a great opportunity to use all those leftover ‘bits’ of vegetables hanging about in the fridge. You will need about 1kg all up so use what you have then top up with some extra pumpkin or your favourite veg. - USE A QUALITY BRAND OF FILLO PASTRY
I use Antoniou fillo pastry which is available from all supermarkets in the chilled section, green grocers, delicatessens or gourmet food stores. It is definitely far superior to using ‘frozen’ fillo. Much less breakages that’s for sure. Frozen fillo will do though if that’s all you have access to. - ALLOW THE QUICHE TO STAND IN THE TIN ONCE BAKED
I recommend allowing the quiche to stand in the tin for at least 10-15 minutes but up to 30 minutes after baking. It will allow the filling to set a little more firmly which makes slicing of the quiche much easier. It keeps warm for a long time due to the depth of the filling. It may be eaten hot, warm or even cold. - MAKE SURE THE FILLING IS SET IN THE CENTRE BEFORE REMOVING FROM OVEN
This is a DEEP-DISH quiche and does take time to cook through to the centre. So do make sure its set before removing from the oven. This can take anywhere up to 1hour 30 minutes depending on your oven. If it’s browning too quickly, loosely cover with foil. - STORAGE
Leftovers can be stored in the fridge for up to 4 days. Once cooled, transfer to a plate or airtight container, cover and transfer to the refrigerator. - REHEATING
You can reheat gently in the microwave (although the pastry will become soft) or you can heat in a low oven until hot. - FREEZING
The quiche can be frozen and stored for later use. Once completely cool. Cut into individual serving sizes. Wrap tightly in a layer of plastic wrap then a layer of foil. Place into a zip-lock bag, label, date and freeze for up to 2 months. Thaw in the fridge overnight before reheating as above.
Tips on Fillo
- ALLOW THE FILLO TO COME COMPLETELY TO ROOM TEMPERATURE BEFORE USING
Allow Fillo Pastry to thaw completely to room temperature in its packaging, before using (min. 2 hours for chilled Fillo Pastry and min. 4 hours for frozen Fillo Pastry). - HAVE ALL INGREDIENTS READY TO GO BEFORE REMOVING THE FILLO FROM ITS PACKAGING
Have all other ingredients prepared before you take your Fillo Pastry out of the plastic bag and begin working with it. It tends to dry out quickly, so cover the fillo with a tea towel whilst working with one sheet at a time. - TIGHTLY SEAL LEFTOVER FILLO
Any leftover fillo pastry should be placed back into the bag it came in, sealed and placed back into the fridge immediately after using. - YOU DO NOT HAVE TO COVER EVERY INCH OF THE FILLO WITH MELTED BUTTER
There is no need to cover every little inch of fillo pastry with butter. Just a good quick brush over is all that is needed. Once the layers are in the pan they will all meld together and become crisp. - FOR QUICKER COATING OF THE FILLO PASTRY USE A NEW BUT CHEAP PAINT BRUSH
This makes it much quicker to coat the fillo. Sprinkle over the melted butter using the tip of a new paint brush then quickly brush it on. I keep a cheap paintbrush just for this purpose. It doesn’t need to be expensive. Alternately use a standard pastry brush.
Roasted Vegetable Quiche (With Fillo)
Equipment
- 22cm Springform tin or deep pie dish
Ingredients
- 8-10 cups roughly chopped mixed vegetables (doesn't need to be exact – See Notes)
- 6 eggs
- ¾ cup thickened cream
- 60g baby spinach leaves (or other spinach or leafy greens, roughly chopped)
- 200g Greek or Australian style feta, roughly crumbled
- 10 sheets refrigerated fillo pastry, at room temperature (See Notes)
- 60g butter, melted and cooled
Instructions
- Preheat the oven to 200℃ (180℃ fan forced). Line a large baking tray with baking paper. Place vegetables onto tray, drizzle with a little olive oil and season with salt and pepper. Bake in the oven for 50 minutes or until tender and lightly charred in spots. Remove and allow to completely cool.
- Whisk eggs and cream in a large bowl. Season with salt and pepper then add the cooled vegetables, spinach and half of the crumbled feta, stirring gently to combine. Set aside.
- Preheat oven to 200℃ (180℃ fan forced). Lightly grease a 22cm round springform tin or pie dish with non-stick cooking spray. Lay one sheet of fillo out on a clean work surface and brush with melted butter. Place directly over the centre of the pan so the two short ends are hanging over the edges. Repeat with remaining sheets of fillo pastry, rotating each slightly to cover the whole pan.
- Pour the vegetable filling into the fillo pastry shell. Sprinkle with remaining feta and a little cracked black pepper and gently tuck in the overhanging pastry. Place onto a baking tray and bake in the oven for 1 hr 15-30 minutes or until the centre of the quiche has set and the pastry is golden brown and crisp. (cover with foil if browning too fast but filling hasn't set)
- Remove from oven and let stand for 10-15 minutes before releasing the sides of the tin. Cut into wedges to serve. Serve with a mixed green salad.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - MIXED VEGETABLES
I opted for a medley of pumpkin, sweet potato, carrot, cauliflower, red capsicum, zucchini, and red onion, totalling around 1kg or 8-10 cups. However, feel free to use any vegetables you have on hand—a fantastic recipe for a fridge clean-out. As long as you gather 8-10 cups, the specific choices are flexible. Consider including broccoli, eggplant, whole garlic cloves, various colour capsicums, beans, asparagus, potato, parsnip, beetroot, or any other favourites lurking in your fridge. - FILLO PASTRY
For filo pastry, I highly recommend Antoniou, a brand typically located in the chilled section of supermarkets, often near the pasta and noodles aisle. While I prefer chilled filo, if frozen filo is your only option, go ahead and use it. Keep in mind that Antoniou recommends allowing the filo to come to room temperature, a process that takes approximately 2 hours. Remember to factor in this time when planning your recipe. - STORAGE
Leftovers can be stored in the fridge for up to 4 days. Once cooled, transfer to a plate or airtight container, cover tightly and keep chilled in the refrigerator. - REHEATING
You can reheat gently in the microwave (although the pastry will become soft) or you can heat in a low oven until hot. - FREEZING
The quiche can be frozen and stored for later use. Once completely cool, slice into individual serving sizes. Wrap tightly in a layer of plastic wrap then a layer of foil. Place into a zip-lock bag, label, date and freeze for up to 2 months. Thaw in the fridge overnight before reheating as above. - NUTRITIONAL INFORMATION
Please use this as a guide only as its not exact. It does not include any side dishes that you may serve with quiche.
You may also enjoy
- Spinach & Feta Quiche with Wholemeal Pastry
- Zucchini & Sweet Corn Fritters – these make the perfect snack, breakfast or light lunch
- Thai Red Pumpkin Curry – this curry utilises a whole baked pumpkin wedge with a rich Thai red curry sauce over it.
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