Roasted Mediterranean Veg Crustless Quiche (LC)
Ingredients
1 red onion, diced
½ courgette (zucchini), diced
1 red pepper (bell pepper), diced
4 cherry tomatoes, halved
1 tsp olive oil
½ tsp Italian seasoning (or a mix of dried basil, oregano, thyme and rosemary)
Black pepper to taste
4 eggs
180ml (¾ cup) (6⅓ fl oz) semi-skimmed milk
1 tsp garlic granules or ¼ garlic clove, crushed
25g (⅙ cup) (⅘ oz) feta cheese, cubed
Side salad of your choice
Instructions:
Preheat the oven to 180°C / 356°F / Gas Mark 4 fan, prepare a lined baking tray and grease a 9-inch pie or square tin with a little olive oil.
Place the red onion, courgette (zucchini), red pepper (bell pepper) and cherry tomatoes on the prepared baking tray. Drizzle with olive oil and sprinkle over the Italian seasoning and black pepper to taste. Mix well to coat the vegetables in the oil and seasoning.
Place in the oven for 15-20 minutes or until the vegetables are tender. Once cooked, set aside to cool slightly.
In a medium bowl, whisk the eggs, milk and garlic until combined.
Arrange the veggies into the prepared tin. Top with the feta cheese and pour in the eggs.
Bake for 25 minutes or until filling is set and no longer wobbles.
Serve with a side salad of your choice.
Top Tip
The recipe makes 2 portions, save the second portion for lunch tomorrow or store tightly covered in the refrigerator for up to 4 days. The quiche can be reheated or served cold.
