So, last weekend the sun was shinning for once and my carnivore husband and children decided to fire up the BBQ.
For once I didn’t actually have any veggie burgers in and so cast around for something equally easy and straightforward to cook. Now I am partial to a bit of quiche of the shop bought variety but can never be bothered to make my own short crust pastry, especially in hot weather. This is why crust less quiche is such an easy recipe. Basically it is the vegetables of your choice roasted in the oven then covered with beaten eggs, a little milk and cheese if you wish baked for a further 25 minutes. Some recipes tell you to fry the veggies first before transferring them to a baking dish but why create extra pots?
So really you can make this up as you go along but for illustrative purposes here is the one I made this weekend
2 small sweet peppers roughly chopped
Handful of cherry tomatoes
1 large courgette roughly chopped
1 large aubergine roughly chopped
1 onion cut into wedges
1 pack of feta diced
4 eggs beaten with 3fl oz milk
Season and herbs to taste
Oil a large roasting tin and chuck in all the veggie except the tomatoes. Season and add the herbs of your choice. Drizzle over a little more oil or use the low cal spray stuff which makes covering everything easier.
Roast in a preheated oven at 220 degrees for about 20 minutes.
Beat the eggs and milk together.
Pour over the roasted veg and add the cherry tomatoes and diced feta.
Return to the oven for about 25 minutes until it’s firm to the touch.
Serve hot or cold with salad, humous or anything else you fancy.
There you have it, it is easy, can be done with virtually anything that takes your fancy and with all that veg and protein from the eggs it is healthy.