Spiral Veggie Quiche

Spiral Vegie Quiche
Preparation time is 35minutes
Cook time is 50minutes
Total time is 1hours 25minutes
Serve is for 8 people
Difficulty level: 3 out of 4

12 Ingredients

Number of servings
8
  • 2 sheets frozen puff pastry
  • 2 carrots
  • 1 large eggplant
  • 1 red onion
  • 2tablespoons continental parsley
  • 2 zucchini
  • 1 lemon, zested
  • 1/2 cup grated parmesan
  • 250grams ricotta
  • 2teaspoons olive oil
  • 2 free range eggs
  • 2tablespoons chives

Nutrition per serving

1180 Kilojoules or 281 Calories
14% of daily energy intake*
Protein
11.6grams
Fat
16.4grams
Carbs
24.4grams
Sugars
6.2grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 220°C. Place a baking tray into the oven to preheat.

Step 2 of 6

Line a 22cm fluted quiche pan with removable base with pastry, joining sheets together by overlapping edges and pressing together. Trim excess and refrigerate.

Step 3 of 6

Meanwhile, using a mandolin or a vegetable peeler, shave carrots and zucchini into ribbons lengthways. Place carrot into a bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well. Stack ribbons on top of each other and trim to about 3cm wide.

Step 4 of 6

Halve eggplant, place cut-side down onto board and thinly slice lengthways. Trim slices to 3cm wide and brush with lemon juice to prevent browning.

Step 5 of 6

Combine ricotta, egg, parmesan, herbs and zest in a bowl. Season. Spread filling over pastry base. Arrange vegetable ribbons into pastry case in a spiral pattern until full. Add onion between other vegetables.

Step 6 of 6

Brush with oil and season with salt and pepper. Bake for 50 minutes or until vegetables are tender and filling is set. Cool in the tin for 5 minutes, then transfer to a board. Cut into wedges and serve.

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