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Spiral Veggie Quiche
Rating:
Created by:
QAST, St Andrew's Anglican College (Peregian Springs)
Total time:
80 min
Preparation:
30 min
Cooking:
50 min
Serves:
8
- Tegan Stuckey
Category:
Tags:
Ingredients
2Carrots
2Zucchini
1Eggplant
1Lemon, zested and juiced
250gRicotta
1Egg
125gParmesan
2Filo pastry sheets
Method
- Preheat oven to 220 C
- Line a 22cm fluted quiche pan with removable base with pastry. Trim excess and refridgerate
- Slice carrots and zucchini into ribbons lengthways
- Place carrot into a bowl and cover with boiling water and set aside for 5 minutes or until softened
- Stack ribbons on top of each other and trim to approximately 3cm wide
- Halve eggplant, place upside down on a board and slice thinly lengthwise
- Trim eggplant slices to 3cm wide and brush with lemon juice
- Combine ricotta, egg, parmesan and zest in a bowl
- Pour egg mixture into pastry base and arrange vegetable ribbons on top in a spiral pattern until egg mixture is covered
- Bake for 50 minutes or until vegetables are tender and filling is set
- Cool in tin for 5 minutes then transfer to a board and slice into 8 pieces
- Serve alone or with a side salad
Recipe description
Thank you to the team at St Andrews Anglican College for sharing this recipe.
