So here’s a fun fact about moi, I am obsessed with roasted veggies. And while my Insta feed is often filled with sweet treats I am truly a huge veggie fan. It’s also no secret that veggies are enjoying their time in the limelight and this recipe is a delicious way to enjoy them.
I usually make at least one large tray of mixed roasted vegetables every week to be enjoyed over a couple of suppers. Leftovers are even better, I love tossing them into cooked quinoa, couscous or an omelette for a speedy and satisfying week day lunch. These mini quiches are another option!
When you roast your veggies try to space them out on the tray so that the edges can caramelise. If you crowd them they’ll steam and you won’t get those golden, sticky edges that taste so good! You can’t go wrong with a simple drizzle of olive oil and some good old salt and pepper, but mixed herbs and veggies rubs are also great for levelling up the flavour.
If you don’t have individual tart tins then a giant or regular muffin pan will work too. Or simply pop everything into a pie dish and make one large quiche instead.
CRUSTLESS MINI ROASTED VEGGIE QUICHES
- 6 x 10cm fluted tins
- 2 large eggs
- 250ml (1 cup) milk
- salt and pepper
- 540g (2 cups) roasted mixed veggies (I like butternut, peppers, courgettes and red onion)
- 125g soft goats cheese
1.) Line the fluted tart tins with baking paper. (If you’re using a muffin pan grease this well.) Preheat the oven to 190ºC.
2.) Whisk the eggs and milk together with some salt and pepper until well combined.
3.) Divide the roasted vegetables between the tins. Cut or break the cheese into small chunks and dot these over the vegetables.
4.) Arrange the tins on a baking tray. Divide the egg mixture between the tins, pouring it over the vegetables.
5.) Carefully transfer the tray to the oven and bake the quiches for 40 minutes or until the filling has set.
6.) Allow to stand for a few minutes, then serve with a green salad.
Cupcakes and Couscous 
These look lovely and I like the little paper liners.
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