Roast Vegetable and Feta Flan

  • 2 sheets savoury short pastry
  • 1 cup of chopped veges (pumpkin, mushroom, red onion, capsicum, courgette)
  • 1 Tbsp oil
  • 3 eggs
  • 1/4 cup milk
  • 150g feta cheese
  • 1 Tbsp tarragon

Preheat oven to 220 degrees. Place veges on a tray and drizzle with olive oil. Roast for 15mins and set aside.

Reduce oven to 200 degrees. Line a deep 23cm flan dish with pastry.

Beat eggs, milk, s+p and pour into flan dish. Arrange the roast veges and scatter the feta. (This is not an eggy quiche, so the egg will just be enough to bind it together…)

Bake for 30 mins until the egg is set.

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