Roast Vegetable Quiche

Roast Vegetable Quiche

From the WW boards, originally in a Members cookbook

Serves 4

9 points per recipe, 2 ½ per serving (Original points)

Core ½ pt per serving

1 medium red, green and yellow pepper, de-seeded and sliced

1 medium red onion, sliced into 8
4 shallots, quartered
4 medium carrots, sliced low-fat cooking spray
1 lb potatoes, cut into chunks

1 tablespoon horseradish sauce
l large egg

¼ pint skimmed milk
2 tablespoons half-fat cheddar cheese, grated,

salt and freshly ground black pepper

Preheat the oven to gas mark 7/220ºC/fan oven 200ºC. 

Place all the vegetables apart from the potatoes in a roasting tray. Season and spray them with the cooking spray. Toss together and spray again. Roast the vegetables for 20 minutes, until soft and golden.
Meanwhile, boil the potatoes in lightly salted water. Drain and mash them with the horseradish sauce and seasoning.
Line an 8-inch loose-bottomed cake tin with non-stick baking parchment. Spoon in the mash and press down to form a base. Bake in the oven for 10 minutes, until the potato has formed a crust.
Pile the roasted vegetables on top of the potato base. In a jug beat together the egg and milk with some seasoning. Pour the egg mixture over the vegetables, and then sprinkle over the grated cheese. Return to the oven for a further 1—15 minutes, until the top is set and golden. Serve hot or cold.