Roasted Vegetable Phyllo Quiche Recipe

A change from the usual shortcrust pastry base. The crisp phyllo pastry envelopes a rich vegetable, pesto and feta filling.



Prep Time

20 minutes

Cooking Time

1 hr 15 minutes



Recipe Ingredients

  • 1 SPAR Freshline Mediterranean Veg Selection VEG FOR TWO
  • 2.5ml   Salt
  • 2.5ml   Pepper
  • 30ml  SPAR Olive oil
  • 30ml  Sundried tomato pesto
  • 40g  SPAR Spanish Sliced Green Manzanilla olives
  • 50g SPAR Feta cheese
  • 4  Phyllo sheets
  • 20g SPAR Butter, melted or neutral coconut oil
  • 1tbsp  Poppy seeds

For the egg custard

  • 2  SPAR Eggs
  • 50ml SPAR Milk

Recipe Method

  1. Pre-heat the oven to 180⁰C.
  2. Empty the packet of vegetables onto a board and slice into medium sized chunks if the vegetables are slightly larger.
  3. Place the vegetables in a glass ovenproof dish roughly 20cm x 15cm, season with salt and pepper then drizzle with olive oil and roast at 180⁰C for 45 minutes.  (in a conventional oven).
  4. Once the veggies are roasted, add them to a mixing bowl.  Add the sundried tomato pesto followed by the feta cheese and chopped olives.
  5. Line a round cake tin with the phyllo dough. 
  6. Scoop in the vegetable mixture.
  7. Using the same mixing bowl you used earlier, mix the eggs and milk together and pour over the mixture.
  8. Brush the Phyllo with melted butter, sprinkle with poppy seeds and bake for 30-40 minutes at 180⁰C.
  9. Cool and serve at room temperature.

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