Dinner ideas

Leftover roast vegetable quiche

We're using up those pesky odds and ends of roast vegetables by turning them into a delicious quiche. You could also use leftover grated cheddar or crumbled feta to scatter over the top of the quiche.



1.Preheat oven to 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 for 15 minutes. 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 roasted vegetables and antipasto mix. Pour into pastry case. Scatter with cheese.
5.Bake for 15-20 minutes until just set. Serve warm or cold accompanied with rocket leaves.

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