Nothing left behind: leftover gluten free root veg quiche

Have a little too many potatoes or carrots and don’t know what to do with them? We’ve got you covered. Get the most out of your in-season root vegetables this summer with a delicious quiche that is going to utilize items in your kitchen that you might have a bit too much of. This could be the staple at your next potluck!

Ingredients:

• 1 tbsp olive oil
• 250g leftover roasted root veg, such as potatoes, parsnips, turnips, or carrots, thickly sliced
• 2 garlic clove, crushed or finely chopped
• half an onion, finely sliced
• 6 free-range eggs, beaten
• 50g cheddar, gruyere or your cheese of preference, grated
• sprig rosemary, thyme or parsley, roughly chopped (optional)
• salt and black pepper, to preference

Instructions:

- Preheat the oven to 140ºC.

- Heat the oil in a medium, ovenproof, non-stick frying pan over a medium heat.

- Add the leftover vegetables and fry for a few minutes until starting to crisp, then add the garlic & onion and season with black pepper and a little salt.

- Mix the eggs and grated cheese together with the herbs, if using, then pour over the vegetables.

- Reduce the heat and leave to set, without stirring, for about 5 minutes.

- Transfer the pan to the oven and bake for 2 hours.

- Turn onto a board or plate, cut into wedges and serve.

Stefano Ferreyros