Vegetable & Pesto Quiche - cooking recipe

Ingredients

1 sheet puff pastry
2 tablespoons green pesto sauce
1 leek
1 onion
1 red pepper
1 green pepper
10 mushrooms
10 cherry tomatoes
3 eggs
1/2 cup milk
salt
pepper
parsley

Preparation

Line a quiche dish with puff pastry and spread the pesto on the base of the pastry.
Chop all the vegetables, apart from the tomatoes, and saute in olive oil for 10 minutes.
Pour the veg mix into the quiche dish on the puff pastry.
In a separate bowl, whisk the eggs with the milk and season with salt and pepper and parsely.
Pour this mixture on top of the veg mix and place the halved cherry tomatoes on top.
Bake in a pre-heated oven at 180 degrees for approx 25 mins or until a knife inserted into the egg comes out clean.
Delicious served at room temperature with a side salad.