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French Quiche

Roasted Vegetable French Quiche

5 from 2 reviews

This roasted vegetable French quiche is filled with pillowy eggs, ricotta cheese and has a flaky crust. It’s packed with flavour that’s delicate and has a sense of sophistication. The crust is made using sheets of phyllo pastry that are layered upon each other to create a buttery yet crisp outer layer.

Ingredients

Units Scale

Pastry

  • 10 sheets phyllo pastry, defrosted (follow package directions)
  • 34 tablespoons unsalted butter, melted

Filling

  • 2 cups (300 g) butternut squash, cubed
  • 1 small zucchini, chopped
  • half a bunch of asparagus, chopped in large pieces (approx. 16)
  • half a medium red onion, sliced into large pieces
  • 23 garlic cloves, diced
  • 5 sprigs of fresh thyme
  • 23 Tablespoons olive oil
  • sea salt, to taste
  • ground pepper, to taste
  • 5 large eggs
  • 1 cup ricotta cheese
  • 1/2 cup heavy cream
  • 1/2 cup full milk

Serve with micro greens or arugula (optional)

Instructions

  1. Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
  2. For the roasted vegetables; combine squash, zucchini, asparagus, onion, and garlic together. Drizzle olive oil to coat vegetables, spread out evenly on your baking sheet and top with sprigs of thyme. Add salt and pepper to taste.
  3. Bake in the oven for approx. 30 minutes or until soft and tender. Remove vegetables from the oven and set aside. Discard thyme stems.
  4. Prepare your filling. In a large bowl, beat eggs, ricotta cheese, milk and cream together until light and fluffy. Stir in roasted veggies. Set aside.
  5. Set out a bowl of the melted butter.
  6. On a work surface lay out one sheet of phyllo pastry. Brush the sheet with melted butter. Lay another phyllo sheet slightly on a diagonal on top of the other phyllo sheet. Brush the sheet with butter. Continue to repeat the process with 10 sheets of phyllo and butter, until you have a windmill of phyllo sheets and butter (see image above for reference).
  7. Lift the phyllo sheets up and gently press into an 8 inch or 10 inch spring form pan. Press the sides down and leave an overhang of pastry (if the pastry is hanging too much you can trim it off as it may burn in the oven).
  8. Pour your filling into the centre of your phyllo.
  9. Using tinfoil wrap/cover the edges of the phyllo pastry so it doesn’t burn in the oven.
  10. Place in the bottom third of the oven, and turn down your temperature to 350˚F.
  11. Bake for approx. 1 hour or until the center is set. Make sure to check on your phyllo halfway through baking time to make sure your phyllo isn’t burning.
  12. Remove from the oven and let rest for 8 – 10 minutes before releasing the sides of the spring form pan.
  13. Serve with micro greens or arugula on top.

Nutrition

Keywords: French, Quiche, Breakfast, Brunch, Vegetarian

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