1½ cups mixed roast vegetables, diced 1 tbsp extra virgin olive oil1 garlic clove, crushed1 brown onion, diced300g reduced fat feta400g fresh ricotta4 eggs, lightly whisked8 sheets filo pastry additional 4 tbsp olive oil
Tip: This can be made as one large quiche instead of mini quiches. Simply bake for an extra 5–10 minutes or until the centre of the quiche is set.
Variation: Get creative by adding diced sundried tomatoes, ham or a dollop of caramelised onion in the centre.
Freeze any extra filling so you can make another batch at a later time.