Vegetable and goat’s cheese crustless quiche

Instructions

1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place capsicums, courgette and kumara on prepared tray and spray with oil. Roast for 20 minutes or until golden and tender. Set aside to cool.

2 Whisk eggs and milk together in a large bowl. Stir through basil and half the goat’s feta.

3 Reduce oven to 160°C. Lightly spray a 22cm round baking tin with oil. Line base and sides with baking paper. Scatter roasted vegetables and cooked chicken over base evenly. Pour over egg and sprinkle rest of goat’s feta on top. Place tin on an oven tray.

4 Bake 35–40 minutes or until golden, puffed and set in the middle. Set aside to cool before cutting into 6 wedges. Serve each quiche wedge with toasted sourdough.