Roast capsicum, pea and courgette quiche

1 Preheat oven to 160°C. Grease a round 23cm loose-based fluted tart tin. Spray each filo sheet lightly with olive oil, then fold in half. Layer folded filo in tin, evenly covering base and sides, to make a quiche case. Place prepared tin on a baking tray.

2 Blanch asparagus and peas in a saucepan of boiling water for 1 minute, or until just tender. Drain and refresh under cold running water; drain again.

3 Blend tofu and eggs in a food processor until smooth. Season with pepper, and transfer mixture to a bowl. Stir in blanched vegetables with courgette, capsicum, feta and mint.

4 Pour tofu filling into filo quiche case, distributing feta and veges evenly. Bake for 30—35 minutes, or until filling is set and golden. Remove quiche from oven and leave to cool for 5 minutes.

5 Cut quiche into wedges and serve with salad leaves dressed with vinaigrette.