Roasted Vegetable Filo Quiche
A deep-dish quiche filled with roasted vegetables, creamy eggs and feta, baked in a crisp, flaky filo pastry shell.
Equipment
- 22cm Springform tin or deep pie dish
Ingredients
- 8-10 cups roughly chopped mixed vegetables (about 1kg - See Notes)
- 6 eggs
- ¾ cup thickened cream
- 60g baby spinach or other leafy greens, roughly chopped
- 200g Greek style fetta, crumbled
- 10 sheets refrigerated fillo pastry, at room temperature (See Notes)
- 60g butter, melted and cooled
- Olive oil, salt and pepper
Instructions
- Preheat your oven to 200℃ (180℃ fan forced). Line a large baking tray with baking paper. Spread the vegetables out in a single layer, drizzle with olive oil, season with salt and pepper, then toss to coat evenly. Roast for 45 to 55 minutes, or until tender and lightly charred around the edges. Remove from the oven and allow to cool completely.
- In a large bowl, whisk together the eggs and cream until smooth and well combined. Season with salt and pepper. Add the cooled vegetables, spinach, and half of the fetta, then gently fold everything together until evenly mixed. Set aside.
- Lightly grease a deep 22cm springform tin or pie dish. Lay one sheet of filo pastry into the tin and brush lightly with melted butter. Place the next sheet on top, rotating it slightly so it covers a different angle of the tin. Repeat with the remaining sheets, brushing each one with butter and allowing the edges to overhang the sides.
- Pour the prepared filling into the filo-lined tin and spread it out evenly. Fold the overhanging pastry inwards over the filling, leaving some of the centre exposed. Sprinkle over the remaining feta and a little extra black pepper.
- Place the tin onto a baking tray to catch any drips. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the centre of the quiche is fully set and the pastry is golden and crisp. If the top starts to brown too quickly, cover loosely with foil and continue baking.
- Remove from the oven and allow the quiche to rest in the tin for at least 10 to 15 minutes before removing. This helps the filling firm up and makes slicing much easier. Cut into wedges and serve.
Notes
- 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. - Vegetables: Use around 8 to 10 cups, about 1kg in total. Choose a mix that roasts well such as pumpkin, sweet potato, zucchini, capsicum, carrot or cauliflower. Cut into even-sized pieces so they cook at the same rate.
- Roasting: Spread the vegetables in a single layer on the tray. If they are crowded, they will steam instead of roast. You want light charring for better flavour.
- Cooling: Always allow the vegetables to cool completely before adding to the egg mixture. Warm vegetables will start to cook the eggs too early.
- Filo pastry: Bring filo to room temperature before using. Keep it covered with a tea towel while working so it does not dry out.
- Layering filo: Brush each sheet lightly with butter and rotate as you layer to fully cover the tin. Do not worry about small tears, the layers will still crisp up well.
- Baking time: This is a deep dish quiche, so the centre takes time to cook through. Check the middle is fully set before removing from the oven.
- Covering: If the pastry is browning too quickly but the centre is not set, loosely cover the top with foil and continue baking.
- Resting: Let the quiche sit in the tin for at least 10 to 15 minutes before slicing. This helps the filling firm up and gives you clean slices.