Roasted vegetable and Feta quiche

• porsi: Serves 4-6

Bahan-bahan

1 red pepper, diced

1 medium sweet potato, peeled and diced

1 red onion, peeled and thinly sliced

Half of a small courgette, diced

6 cherry tomatoes, halved

Olive oil, for drizzling

Salt and black pepper

1 x sheet of frozen shortcrust pastry, thawed

90g Feta, crumbled

3 eggs

100ml Irish double cream

1 tbsp fresh thyme leaves

To serve:

Green salad

Petunjuk

1 Preheat the oven to 230'C/210C fan/gas mark 8. Combine the red pepper, sweet potato, onion, courgette and tomatoes on a large rimmed baking tray. Drizzle with oil, season well and toss to combine. Roast for 25 minutes until browned.

2 Reduce the oven temperature to 200'C/180'C fan/gas mark 6. Roll out the pastry and use it to line an 18cm loose-bottomed tart tin, leaving any excess over the sides.

3 Line with a sheet of pardnment paper and fill with baking beans or rice. Bake for 10 minutes, then remove the beans (or rice) and paper and bake the shell for another five minutes until golden brown.

4 Scatter the roasted vegetab es in an even layer across the pastry base, then dot with the crumbled Feta.

5 Whisk the eggs and cream in a small bowl. Season the mixture with salt and pepper and pour over the vegetables.

6 Reduce the temperature to 180BC/160'C fan/ gas mark 4. Sprinkle over the thyme leaves and bake for 50 minutes or until the filling is set and golden. Leave to rest for at least 10 minutes, then trim off any excess pastry from the sides. Serve the quiche either warm or at room temperature, accompanied by a green salad.