Individual roast veggie quiche

by Lauren James on August 14, 2017

How many times have you made a roast dinner, had heaps of left over veg, put it all into a container and then a few weeks later peered into the back of the fridge and found that those delicious roast veg that you took time and care to prepare have been overlooked and forgotten? Well, if you have, you wouldn’t be alone. The average Australian household throws away around 20% of the food they purchase, thats for every 5 bags of groceries you buy, you throw away 1 entire bag!

We are all guilty of throwing out delicious food, which could easily be made into something else delicious! One easy way to use up your roast veg after Sunday night roast, is to make mini quiches! They are full of protein, fibre and calcium! Perfect for the kids, or big  kids lunch boxes for the week! With zero waste!

 

Ingredients:

2-3 cups of left over roast veg – we used beetroot, sweet potato, onion, carrot and steamed zucchini and broccoli.

6 eggs

2 cups of milk

1/2 cup grated cheese.

 

Method:

1. Chop all roast veg into small pieces and put into lined muffin tins ( ensuring there is a good mix of all different veg in each tin)

2. Whisk together milk and eggs

3. Pour milk evenly over the veg mix

4. Sprinkle with grated cheese (this can be left out if desired)

5. Bake in a 180 degree oven for 15-20 minutes.

 

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