Vegetable Quiche - Perfect for using left overs from Sunday Roast.

 Ingredients:
- 3 eggs
- 1 small glass of milk
- 100ml creme fraiche
- 100g Grated cheese (Emmental or Cheddar)
- Ready roll shortcut pastry
- 1 small onion or 4 shallots
- 2 or 3 cloves of garlic
- left over veg from sunday roast (cabbage, carrots, greens, potato and/or sweet potato or any other veg you have left over. Spinach/Mushroooms or courgette/tomatoes/goat cheese are also great combinations )

Mince the onions and fry in a frying pan with little bit of olive oil. Add the crushed garlic half way through so it doesn't cook too much and lose too much flavour. Keep on the side.

In a bowl, mix eggs, milk & creme fraiche. Keep on the side.

Unroll the pastry on a baking paper and give it a circle shape so it fits in a tart dish. Move the paper with the pastry on it in the tart dish. Push around the side to give it the shape of the tart dish. With a pair of scissors, cut pasrty + paper  outside the dish to give it a circle shape. Fold the bit of pastry from outisde in so it create a thicker crust all around.






Using a fork pick the pastry on the bottom and aroudn the side.











Spread onions + garlic on the pastry. Then spread your veg cut in small bits (or break with your fingers). if you're not using left over cooked veg from Roast dinner, you will need to cook the veg before putting them in the quiche.

Grate the cheese over the top so it covers the vegs.






Pour the egg/milk/creme fraiche mixture on the top making sure it covers everything (use a fork to push the vegs back down a bit if needed).

Cook in a preheated over 25 min at 180 degrees.








Serve with lettuce and a nice french dressing.












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