Another delicious summer recipe that works well for lunch or dinner, or in our case…. both. Pack leftover mini quiches into sandwich boxes for tomorrow’s lunch.

For the vegetables
300g butternut squash, peeled and cubed
1 red onion, cut into wedges
1 red pepper, seeded and sliced
100g asparagus, trimmed and cut into thirds
10-12 cherry tomatoes, halved
Low calorie cooking spray
Seasoning to taste

For the quiche mix
6 eggs
200ml milk
75ml low fat créme fraiche
1tsp Dijon mustard
Seasoning
Parmesan

Preheat the oven to 200°C and line a roasting tray with parchment (this way you’ll get all the delicious caramelised bits and they won’t get left stuck to the tray).

Add the vegetables to the tray, spray with the cooking spray, add seasoning and toss to coat. Roast for 25-30 minutes, turning once halfway through, until cooked and slightly charred.

Leave to cool slightly and separate the onion leaves.

Reduce the oven temperature to 170°C

Place the eggs, milk, créme fraiche and salt and pepper into a large jug and whisk together well.

Arrange the vegetables into 1 large or 6 small quiche dishes that have been oiled with cooking spray. Pour over the quiche mix

Pour the quiche mix gently over the filling and grate some fresh Parmesan over the top.

Place in the oven at 170°C for 30 – 40 minutes for a large quiche, or 15-20 minutes for small ones, or until the top is golden and the filling is set, but with a slight wobble.

Remove from the oven and allow to sit for 10 minutes before cutting and serving.