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Roasted autumn vegetable quiche with parmesan pastry
Roasted autumn vegetable quiche with parmesan pastry
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Prep Time:
85 minutes
Cook Time:
120 minutes
Total Time:
205 minutes
Enjoy this decadent quiche paired with a fresh side salad for an elegant lunch affair.
Ingredients:
  • 750g butternut pumpkin, peeled, cut into 3cm pieces
  • 36.40 gm extra virgin olive oil
  • 1 bunch baby beetroot, peeled, sliced
  • 1 small leek, halved, sliced
  • 10 eggs
  • 126.25 gm pure cream
  • 100g feta, crumbled
  • Fresh basil leaves, to serve
  • 437.50 ml plain flour
  • 175g butter, chilled, chopped
  • 82.50 ml parmesan, finely grated
  • 1 egg yolk
  • 20.00 gm water, iced
Instructions:
  • Preheat your oven to 200C (180C fan-forced).
  • Create Parmesan pastry: Combine flour, butter, and Parmesan in a food processor until crumbs form. Add egg yolk and iced water, process until mixture just comes together. Shape into a disc, cover with plastic wrap, and refrigerate until firm, about 30 minutes.
  • Place pumpkin on a large baking paper-lined tray and drizzle with half of the oil; season with salt and pepper. Roast for 20 minutes. Add beetroot and leek to the tray, drizzle with the remaining oil, and season with salt and pepper. Continue roasting for another 20 minutes until vegetables are golden and tender.
  • Prepare the flan tin by greasing a 5cm-deep, 25cm round loose-based fluted flan tin. Roll out the pastry between 2 sheets of baking paper until it is large enough to line the base and sides of the tin. Press the pastry into the tin, trim the edges, and line it with baking paper. Fill with baking weights or uncooked rice, then place it on a baking tray.
  • Pre-bake for 15 minutes, then remove weights or rice and parchment paper. Continue baking for an additional 5 to 10 minutes until edges are golden. Allow to cool for 15 minutes.
  • Lower the oven temperature to 180C/160C fan-forced. Fill the pastry case with vegetables. Combine eggs and cream, season with salt and pepper, then pour over the vegetables. Finally, sprinkle the top with feta.
  • Bake until the filling is just set and the top is golden, for 40 to 50 minutes. Let it rest for 15 minutes, then gently remove the quiche from the tin. Sprinkle with fresh basil leaves and serve.

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