Spiral veggie quiche

Spiral veggie quiche
Total time:
80 min
30 min
50 min
Hot Meals
$6.00 ea i
This price is provided as a guide only and should be checked before using it as a listed menu price.


2 each Carrots

2 each Zucchini

1 each Eggplant

1 each Lemon, zested and juiced

250 g Ricotta

1 each Egg

125 g Parmesan

2 each Filo pastry sheets


  1. Preheat oven to 220 C
  2. Line a 22cm fluted quiche pan with removable base with pastry. Trim excess and refridgerate
  3. Slice carrots and zucchini into ribbons lengthways
  4. Place carrot into a bowl and cover with boiling water and set aside for 5 minutes or until softened
  5. Stack ribbons on top of each other and trim to approximately 3cm wide
  6. Halve eggplant, place upside down on a board and slice thinly lengthwise
  7. Trim eggplant slices to 3cm wide and brush with lemon juice
  8. Combine ricotta, egg, parmesan and zest in a bowl
  9. Pour egg mixture into pastry base and arrange vegetable ribbons on top in a spiral pattern until egg mixture is covered
  10. Bake for 50 minutes or until vegetables are tender and filling is set
  11. Cool in tin for 5 minutes then transfer to a board and slice into 8 pieces
  12. Serve alone or with a side salad

Full description

Thank you to the team at St Andrews Anglican College for sharing this recipe.


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