Mediterranean-Style Roasted Vegetable and Feta Quiche

6 Servings

1 red pepper, deseeded and cut into 2cm dice
1 red onion, peeled and cut into 2cm dice
1 courgette, cut into 1/2cm slices
low-calorie cooking spray
1/2 tsp garlic granules
salt and freshly ground black pepper
75 g reduced-fat cream cheese
200 ml light alternative to single cream (or you can use single cream for 25 additional calories per serving)
6 large eggs
a few basil leaves, shredded (reserve a few for garnish if you like)
salt and freshly ground black pepper
100 g reduced-fat feta cheese

Preheat the oven to 200°C fan.
Scatter the peppers, onions, and courgette onto a baking tray and spray with low-calorie cooking spray. Sprinkle over the garlic granules, then season with salt and pepper and roast in the oven for 15-20 minutes — tossing around after 10 minutes.
While the veg roasts, crack the eggs into a mixing bowl. Add the cream cheese and single cream alternative, and whisk until smooth. Season with salt and black pepper and stir through the shredded basil.
When the vegetables are golden around the edges, remove from the oven and reduce the heat to 170°C fan.
Grease the quiche dish with a little low-calorie cooking spray, then spread the roasted vegetables evenly over the bottom and crumble the feta over.
Place the quiche dish on a baking tray to make it easier to transfer to the oven without spillage. Pour in the egg mixture. Place the tray in the middle of the oven and cook for 25-30 minutes, until the edges are golden and the quiche is firm, with a slight wobble to the centre.
Serve warm — or leave to cool, then refrigerate for a cold snack or lunch box idea.

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