LEFTOVER ROAST VEGETABLE QUICHE

SERVES 4 PREP 10 MINS COOK 30 MINS PER SERVE 1500kj COST $$$$$

2 sheets frozen shortcrust pastry, thawed 3 eggs, plus 1 extra, lightly beaten ½ cup pouring cream 200g leftover roasted vegetables (broccoli, zucchini, carrot, sweet potato) ¾ cup marinated antipasto vegetables ¼ cup grated pizza cheese rocket leaves, to serve

1 Preheat oven to moderate, 180°C. Lightly grease an 11 x 34cm rectangular loose-bottomed flan pan.

2 Ease pastry into pan to line, cutting and pressing edges together to fit. Place on an oven tray. Prick base lightly with a fork.

3 Bake blind 15 mins. Remove paper and filling, brush base with a little beaten egg while hot.

4 In a bowl, lightly whisk eggs and cream together. Season. Stir vegetables and antipasto mix through. Pour into pastry case. Scatter with cheese.

5 Bake 15-20 mins until just set. Serve warm or cold with rocket leaves.