recipe: Vegetable Quiche

You may have noticed the amount of vegetarian dishes this week....we're going on a "meat" detox program at the moment...better for you and the environment...lets see how long we can do it for...

serving 4: 1 red onion cut into wedges, 300 g pumpkin cut into 2 cm cubes, 1 small eggplant cut unto cubes, 1 zuchinni cut into 3 cm pieces, 1 medium red capsicum cut into thin strips, 10 sheets filo pastry, *50 g feta cheese (optional), 5 eggs lightly beaten, olive oil, pinch of nutmeg, salt & pepper, chopped coriander, rocket and tomatoes

1. Place the vegetables (except capsicum) on a bowl, add some olive oil and salt to coat and put them on a lined baking tray. Baked them in a pre-heated oven (170C) for 45 minutes;
2. Brush a springform tin with olive oil and line them with the filo pastry sheets, one at a time, brushing with oil between each sheet;
3. Place half of the capsicum on the bottom of the tin;
4. When the veggies are done, stick them in your tin (add the feta cheese at this point if you are using it). Place the remaining capsicum on top of the mixture;
5. Beat the eggs in a small bowl, season with nutmeg, salt & pepper and add the chopped coriander. Pour the eggs over the vegetables;
6. Place the tin back in the oven, bake for about 40 minutes, or until eggs are cooked.
7. Serve with rocket and tomato salad dressed to your liking;