This easy self crusting quiche is made without any pastry and is super delicious and simple. If you have leftover roasted veggies then throw them in to save time.

Filling

½ cup	Mainland grated parmesan
1 cup	Mainland Grated Tasty Cheese (Main)
4	Woodland egg (Main)
1 ½ cups	Anchor milk
½ cup	Self-raising flour
¼ cup	Superb Herb Parsley, roughly chopped
½ tsp	Salt
¼ tsp	Freshly ground black pepper
2 cups	Roast vegetables, see below (Main)

Roast vegetables

6	Baby beetroots, halved (Main)
8	Baby carrots, halved (Main)
½ large	Sweet potatoes, cut into bite-sized pieces (Main)
1 pinch	Salt and pepper, to taste
1 tsp	Mrs Rogers Garlic Powder
1 drizzle	Olivado avocado cooking oil, for roasting

Directions

1. For The Roast Veggies:Preheat oven to 200C. Line a baking tray with baking paper.
2. Toss the chopped veggies in oil, garlic powder, salt and pepper. Lay on baking tray and bake for 30-40 minutes, turning half way, until golden and cooked.
3. For The Quiche:Turn oven down to 180C.
4. Grease and line your pie or quiche dish.
5. Spread the roast veggies out in the pie dish. Top with grated tasty cheese and pat down.
6. Beat the eggs in a large bowl. Add milk, flour, parsley, salt and pepper. Mix to combine.
7. Pour egg mixture over the veggies, sprinkle with parmesan, and bake for 50-55 minutes, until the egg mixture is set and quiche is golden. Let cool slightly before serving.

Equipment:We used aLe CreusetPie Dish.