Crustless Roast Vegetable Quiche* (v)

Crustless Roast Vegetable Quiche*

Ingredients:

• 2/3 cups chopped butternut pumpkin, peeled and cut into small chunks
• 1/3 small red capsicum, cut into chunks
• 1/6 small red onion, cut into thin wedges
• 1/3 bunch asparagus, broken into 2-3 cm pieces
• 1/3 cup low-fat tasty cheese, grated
• 2 eggs
• 1/3 cup low-fat milk
• 2/3 tbsp grated parmesan
• Fresh parsley or basil, for garnish
• Mixed greens for salad

Recipe: (save 1/2 for tomorrow)

Preheat oven to 200C. Place the chopped vegetables on a baking tray lined with baking paper, drizzle with olive oil and season with salt to taste. Roast the vegetables for 25-30 minuets or until lightly browned, taking care not to burn them. Line a 15cm-25cm deep rectangular baking dish with baking paper. Arrange the roasted vegetables and cheese over the base. Combine the eggs and milk, beat together lightly and pour over veggies and tasty cheese. Sprinkle with parmesan cheese and bake at 160C for 45-50 minutes. Save half for tomorrow; garnish second half with fresh parsley or basil and serve with a green salad.