LEFTOVER ROAST VEGETABLE QUICHE

SERVES 4 PREP 10 MINS COOK 30 MINS

• 2 sheets frozen shortcrust pastry, thawed

• 3 eggs, plus 1 extra, lightly beaten

• ½ cup pouring cream

• 200g leftover roasted vegetables (broccoli, carrot, zucchini, sweet potato)

• ¾ cup marinated antipasto vegetables

• ¼ cup grated pizza cheese

• rocket leaves, to serve

1 Preheat oven to 180°C. Lightly grease an 11 x 34cm rectangular loose-base 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.