Leftover roast vegetable quiche
Method: in a bowl, lightly whisk eggs and cream together. Season. Stir roasted vegetables and antipasto mix. Pour into pastry case. Scatter with cheese.
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Ingredients
- 2 sheets frozen shortcrust pastry, thawed
- 3 eggs, plus 1 extra, lightly beaten
- 1/2 cup pouring cream
- 200 grams leftover roasted vegetables (broccoli, zucchini, sweet potato, carrot)
- 3/4 cup marinated antipasti vegetables
- 1/4 cup grated pizza cheese
- rocket leaves, to serve
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