Vegetable Quiche

Base

1. Preheat the oven to 180 degrees Celsius.
2. Mix all base ingredients together.
3. Press mixture firmly into the base and up the sides of a quiche or pie dish.
4. Bake for 10 minutes.

Filling

1. Heat a large pan over a medium heat. Add ½ a teaspoon of the oil and the leeks and cook for 10 minutes.
2. Add mixed herbs and cook for 2 minutes, the leeks should just be turning brown.
3. Tip the leeks onto a plate and set aside.
4. Add the remaining oil to the pan, add the mushrooms and capsicum and cook over low heat for 8 minutes, stirring occasionally.
5. Stir in the leeks and cook for a further 2 minutes.
6. Remove the pan from the heat and transfer vegetables onto the base.
7. In a bowl mix together the eggs, milk and a pinch of pepper and pour over the cooked vegetables.
8. Bake for 30 to 35 minutes or until the quiche is set in the middle.
9. Remove from oven and let stand for 10 minutes before slicing.
10. To serve, sprinkle the quiche with parmesan cheese (if using).