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Wholemeal mixed tomato quiche

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  • High in protein
  • Vegetarian
  • No added sugar
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free

Try this wholemeal mixed tomato quiche for an easy lunch or dinner idea. Filled with tomato, olives and cheese, you can't go wrong.

  • Serves8
  • Cook time50 minutes
  • Prep time15 minutes, + Cooling & 45 mins resting time
Wholemeal mixed tomato quiche cut into wedges

Ingredients

  • 150g Nuttelex or dairy-free spread
  • 1 cup (160g) wholemeal plain flour
  • 1/2 cup (75g) plain flour
  • 1 Coles Australian Free Range Egg yolk
  • 1 tbs chilled water
  • 1/4 cup (65g) Coles Italia Basilico Basil Pesto
  • 200g mixed tomatoes
  • 4 small vine-ripened tomatoes, thickly sliced crossways
  • 75g light ricotta
  • 1/4 cup (40g) pitted kalamata olives, halved
  • 6 Coles Australian Free Range Eggs
  • 1/2 cup (125ml) milk
  • 1/4 cup (20g) finely grated parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the Nuttelex or dairy-free spread and combined flour in a food processor and process until mixture resembles breadcrumbs. Add the egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 15 mins to rest.

  2. Step 2

    Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) fluted tart tin with removable base with the pastry. Place in the fridge for 30 mins to rest.

  3. Step 3

    Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Continue baking for 8-10 mins or until light golden.

  4. Step 4

    Reduce oven to 150°C. Spread pastry base with pesto. Arrange the combined tomato over the pesto. Spoon over the ricotta and sprinkle with the olive.

  5. Step 5

    Whisk the eggs, milk and parmesan in a jug. Season. Pour into the tart case. Bake for 25-30 mins or until the egg mixture is just set. Cool slightly.

  6. Step 6

    Transfer quiche to a serving plate. Serve warm or at room temperature.

Recipe tip

Serve with baby rocket leaves and shaved parmesan

Pesto swap: To reduce the kilojoules and sodium in this quiche, replace basil pesto with chopped basil.

Nutrition Information

Per Serve

Energy: 1549kJ/371 Cals (18%)

Protein: 12g (24%)

Fat: 25g (36%)

Sat fat: 5g (21%)

Carb: 23g (7%)

Sugar: 3g (3%)

Fibre: 4g (13%)

Sodium: 297mg (15%)

Wholemeal mixed tomato quiche

Wholemeal mixed tomato quiche
  • Serves8
  • Cook time50 minutes
  • Prep time15 minutes, + Cooling & 45 mins resting time
Ingredients
  • 150g Nuttelex or dairy-free spread
  • 1 cup (160g) wholemeal plain flour
  • 1/2 cup (75g) plain flour
  • 1 Coles Australian Free Range Egg yolk
  • 1 tbs chilled water
  • 1/4 cup (65g) Coles Italia Basilico Basil Pesto
  • 200g mixed tomatoes
  • 4 small vine-ripened tomatoes, thickly sliced crossways
  • 75g light ricotta
  • 1/4 cup (40g) pitted kalamata olives, halved
  • 6 Coles Australian Free Range Eggs
  • 1/2 cup (125ml) milk
  • 1/4 cup (20g) finely grated parmesan
    Description

    Try this wholemeal mixed tomato quiche for an easy lunch or dinner idea. Filled with tomato, olives and cheese, you can't go wrong.

    Method

    1. Step 1

      Place the Nuttelex or dairy-free spread and combined flour in a food processor and process until mixture resembles breadcrumbs. Add the egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 15 mins to rest.

    2. Step 2

      Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) fluted tart tin with removable base with the pastry. Place in the fridge for 30 mins to rest.

    3. Step 3

      Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Continue baking for 8-10 mins or until light golden.

    4. Step 4

      Reduce oven to 150°C. Spread pastry base with pesto. Arrange the combined tomato over the pesto. Spoon over the ricotta and sprinkle with the olive.

    5. Step 5

      Whisk the eggs, milk and parmesan in a jug. Season. Pour into the tart case. Bake for 25-30 mins or until the egg mixture is just set. Cool slightly.

    6. Step 6

      Transfer quiche to a serving plate. Serve warm or at room temperature.