Lunch or dinner time recipe for Roasted Vegetable Quiche with feta cheese
3 cups roasted mixed vegetables
3 large eggs
200ml full cream milk
salt and pepper
1-2 tsp dried Italian herbs
Preheat your oven to 180°C and grease a 24cm pie dish.
Arrange the roasted vegetables in the pie dish. Crumble the feta over the vegetables.
Whisk the eggs, milk and cream together in a jug. Season with salt and pepper.
Pour the egg mixture over the vegetables, ensuring that all the gaps are filled. Sprinkle the Italian herbs over the top.
Bake the quiche for approximately 45 minutes, or until the filling has set. Remove from the oven and allow to cool for 10 minutes. Slice and serve.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate