Roasted Vegetable Quiche (With Fillo)
This Roasted Vegetable Quiche is filled with a rainbow of vegetables, pillowy eggs, luscious cream and feta all finished off with a flakey filo pastry crust. Roasting the vegetables brings out their colour and intensifies their flavour creating a beautiful and delicious tasting quiche that can be served for brunch, lunch or dinner!
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.