Crustless pork and vegetable quiche

Serves 6

Preparation: 10 min

Cooking: 35 min

1 broccoli, cut into florets

1 cauliflower, cut into florets

1 red and 1 green pepper, sliced

75 g ham, sliced

100 g spicy sausage, sliced

250 ml (1 c) Cheddar cheese, grated

4 eggs

250 ml (1 c) milk

5 ml (1 t) Dijon mustard

salt and freshly ground pepper

Preheat the oven to 180 °C and grease a 22 cm pie dish.

1 Arrange the broccoli, cauliflower, peppers, ham, sausage and cheese in the base of the dish.

2 Whisk the eggs, milk and mustard together in a measuring jug and season with salt and pepper.

3 Pour the egg custard over vegetable mixture and bake for 35 minutes until firm and golden brown. Cut the quiche into wedges and serve.

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