Cheesy roast vegetable quiche
|3 cup||vegetables — roasted|
|100 g||feta cheese|
|3||eggs — large|
|200 ml||milk — full cream|
|sea salt and freshly ground black pepper — to taste|
|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 mins, or until the filling has set.
Remove from the oven and allow to cool for 10 mins.
Slice and serve.