¼ cup olive oil

1 cup each roasted veggies:

grape tomatoes, cut in half

spinach, chopped

zucchini, sliced

asparagus, cut in half

1 medium onion, sliced
8 large organic free-range eggs
2 tablespoons grated Parmesan for the top

1 teaspoon sea salt

½ teaspoon black pepper

  • Pre-heat the oven to 375ºF. Lightly oil a cookie sheet.
  • Arrange the roasted vegetables and season with salt and pepper
  • Bake for about 15 minutes, let cool
  • In the meantime, mix the eggs in a large mixing bowl well and add the cooled roasted vegetables
  • Bake in a hot oven for about 45 minutes, until the quiche is set in the center- it should be firm and golden.
  • Cool slightly before slicing and serving.