1.5-2 cups any roasting vegetables. We use a combination of baby marrows, onion, sweet potato, mushroom, and spinach.
half cup evaporated milk
8 sheets phyllo pastry, defrosted
1 tbs olive oil
1 tsp each fresh sage, rosemary & thyme – chopped
2 tsp fresh parsley, chopped
1-2 tbs olive oil (or melted butter) to brush phyllo sheets.
Chop your veggies (except the leafy greens) and toss with olive oil and herbs. Roast at 200?C until tender (30-45 minutes) and let cool. Saute any leafy greens you wish to add to the quiche (eg spinach), and set aside.
Gently place a layer of phyllo pastry in a greased pie dish and lightly brush with olive oil (or butter). Repeat with each layer, rotating the direction of each corner slightly with each new sheet. Beat together 2 eggs and evaporated milk in a small bowl. Whisk in the salt and pepper.
Spread all the cooked vegetables in the pie dish and gently pour over the egg mixture. Pull the sides of the phyllo sheets up to form a “crown” around sthe sides of the pie dish (fold them over roughly if the loose bits are too long). Bake at 200?C for 45 minutes or until eggs are set (the tip of a knife should come out clean after inserting in the middles. If excess water from the vegetables appears on the top of the quiche, gently place a paper towl over the top to absorb the moisture, and then cook for a few more minutes.)
Enjoy with a leafy salad.
(Adapted from the Seed To Table cook book)