Roasted Vegetable Deep-Dish Quiche

We thoroughly enjoyed this vegetarian dish, it took a bit longer to cook than what the recipe advises so just keep an eye on it when cooking. It also used 2 sheets of pre-made pastry sheets instead of the 1 as in the recipe. This recipe also comes from the Feb edition of Weight Watchers Magazine. 


SERVES 4 
Pro Points 8 

Ingredients


1 sheet reduced fat shortcrust pastry, partially thawed (I used 2) 
500g Jap pumpkin peeled, cut into 2cm pieces 
1 medium red capsicum, thickly sliced
1 medium red onion, thickly sliced (I cut into wedges) 
120g cherry tomatoes, halved (oops I used a whole punnet 250g)
6 eggs, lightly whisked
1/3 (80ml) cup light cream (I used the Philadelphia 60% reduced fat cream for cooking) 
2 1/2 cups baby spinach leaves
1/3 cup (65g) reduced fat fresh ricotta cheese
2 tbs fresh thyme leaves


Method


Preheat oven to 200c or 180c for fan forced, lightly spray a 20cm round springform pan with oil, then line base and sides with pastry. Trim edges, then refrigerate for 10 minutes.


Place pumpkin, capsicum and red onion on a baking tray, drizzle with olive oil (I sprayed) and scatter the thyme over the top (I added the thyme to the recipe) season with sea salt and freshly ground pepper . Cook for 35 - 40 minutes or until vegetables are softened & Caramelised. Remove and allow to cool.


Reduce oven to 180c or 160c fan forced. Place eggs and cream in a medium bowl, mixing well to combine. Add roasted vegetables, cherry tomatoes, spinach and ricotta and gently mix to combine. Season with salt and pepper. Pour mixture into pastry shell and bake for 30 - 35 minutes (I found it took 45 minutes) or until quiche is cooked and golden.


Serve with a big green leafy salad.