Courgette, asparagus and basil quiche
Time to make: 50 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
- 4 medium kumarasweet-potatoX, peeled, cut into 2cm pieces
- 1 bunch asparagus
- 1 medium onion, finely chopped
- 1 clove garlic, crushed
- 1 large courgette, grated
- 10 sheets filo pastry
- 8 eggs
- ¼ cup buttermilk
- ¼ cup grated parmesan, plus 1 tablespoon, to sprinkle
- 100g store-bought, oil-free roasted red capsicum
- chopped fresh basil leaves, to serve
Total fat 22g
Saturated fat 6g
Dietary fibre 6g
1 Preheat oven to 180°C. Lightly spray with oil a 19cm x 34cm fluted tart tin with removable base.
2 Steam, boil or microwave kumara for 10–12 minutes, adding asparagus for last minute. Drain. Refresh asparagus under cold running water, drain and set aside.
3 Meanwhile, spray a medium non-stick frying pan with olive oil and set over a medium heat. Sauté onion for 5 minutes. Add garlic and courgette and cook, stirring, for 2 to 3 minutes, or until tender.
4 Place one filo sheet on a clean work surface. Lightly spray sheet with oil. Continue layering with remaining sheets. Lift the pastry into the tin. Tuck in the long edges.
5 In a large bowl, whisk eggs, buttermilk and parmesan together. Combine kumara and the courgette mixture and spread over filo pastry base. Scatter over roasted capsicum and top with asparagus. Carefully pour egg mixture over the tart. Scatter with extra parmesan.
6 Bake for 40-45 minutes. Serve scattered with basil leaves.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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