Roasted vegetable mini quiches

makes 6

preparation time:
5 minutes

cooking time:
45 minutes

ingredients

1 red pepper, deseeded and finely chopped
1 courgette, trimmed and finely chopped
1 small red onion, cut into thin wedges
1 tbsp olive oil
50g Truly Irresistible Summer Kiss tomatoes, drained and chopped
4 beaten eggs
15g grated parmesan cheese
1 tbsp chopped parsley

method

Preheat the oven to gas mark 6/200˚C/fan 180˚C. Place the red pepper, courgette and red onion in a shallow roasting tin and drizzle over the olive oil. Roast for 25–30 minutes until softened and beginning to char. Remove from the oven and leave to cool slightly.

Line 6 holes of a muffin pan with 15cm square pieces of baking parchment, pushing the paper down into the holes. Mix together the veg, tomatoes, beaten eggs, half of the grated Parmesan and chopped parsley. Season and spoon into the prepared paper cases. Sprinkle the remaining cheese over.

Bake for 15 minutes or until golden and set. Remove from the oven and cool slightly before serving.