This unusual and tasty quiche uses mash potato as a base instead of pastry, which is a great idea if you either do not like pastry or you are looking to reduce your calorie intake.

It is also a very economical family vegetarian meal and great for using up any leftover potatoes and vegetables at the end of the week.

This healthy quiche also reheats very well which makes it great to eat on the next day or take to work for lunch.

Serves 4

Low-calorie cooking spray

3 mixed peppers, green, red, yellow, de-seeded and sliced

2 medium red onions, peeled and thickly sliced

4 medium carrots, peeled and thinly sliced

450g potatoes, cut into chucks

1tbs horseradish sauce

1 large egg

150ml semi-skimmed milk

50g low-fat mature cheddar cheese, grated

Salt and freshly ground black pepper

Method

Preheat the oven to 200c, gas 7, 400f

Place all the vegetables, except the potatoes, in a roasting tray, spray with the low-calorie cooking spray, toss together and spray again and roast in the oven for 20 minutes or until soft and golden.

Meanwhile, boil the potatoes until soft, drain and mash them with the horseradish sauce and season with the salt and freshly ground black pepper.

Spray a 20cms loose bottomed shallow cake tin with low-calorie spray and line with non-stick baking parchment.

Spoon in the mash potato and press down to form and base.

Bake in the oven for 10 minutes until the potato has formed a crust.

Pile the roasted vegetables on top of the potato base, in a jug beat together the egg and milk with some salt and freshly ground black pepper and pour over the vegetables.

Sprinkle over the grated cheese, return to the oven and back for a further 30 minutes until the top is set, golden brown and bubbling.

Serve hot or cold, we enjoyed ours with a mixed green salad and coleslaw.