Nothing left behind: leftover gluten free root veg quiche

Have a little too many potatoes or carrots and don’t know what to do with them? We’ve got you covered. Get the most out of your in-season root vegetables this summer with a delicious quiche that is going to utilize items in your kitchen that you might have a bit too much of. This could be the staple at your next potluck!


  • 1 tbsp olive oil
  • 250g leftover roasted root veg, such as potatoes, parsnips, turnips, or carrots, thickly sliced
  • 2 garlic clove, crushed or finely chopped
  • half an onion, finely sliced
  • 6 free-range eggs, beaten
  • 50g cheddar, gruyere or your cheese of preference, grated
  • sprig rosemary, thyme or parsley, roughly chopped (optional)
  • salt and black pepper, to preference


- Preheat the oven to 140ºC.

- Heat the oil in a medium, ovenproof, non-stick frying pan over a medium heat.

- Add the leftover vegetables and fry for a few minutes until starting to crisp, then add the garlic & onion and season with black pepper and a little salt.

- Mix the eggs and grated cheese together with the herbs, if using, then pour over the vegetables.

- Reduce the heat and leave to set, without stirring, for about 5 minutes.

- Transfer the pan to the oven and bake for 2 hours.

- Turn onto a board or plate, cut into wedges and serve.

Stefano Ferreyros