Linda Barker's butternut squash quiche recipe

This hearty veggie quiche is bursting with your five-a-day. 

From red peppers to yellow, from butternut squash to courgette - this recipe show you exactly how to use up seasonal veg. The butternut squash makes this quiche extra soft and sweet. This recipe uses readymade pastry - perfect if you're short on time. 

Ingredients

• 1 red and 1 yellow pepper, chopped
• 1 courgette, sliced
• 300g (11oz) butternut squash, peeled and diced
• 1 red onion, peeled and cut into 8 wedges
• 1 bulb fennel, cut into 8 wedges
• 3 cloves garlic, sliced
• 2tbsp olive oil
• 375g packet shortcrust pastry, defrosted if frozen
• 3 eggs
• 300ml whole milk
• Black pepper

To serve:

• Green salad
• French dressing

Method

1. Preheat the oven to 220°C (425°F, gas mark 7).
2. Place the vegetables in a roasting tin. Drizzle over the oil, turn to make sure they are thoroughly coated and roast in the oven for 20-30 mins. Then leave to cool slightly.
3. Reduce the oven temperature to 180°C (350°F, gas mark 4). Roll out the pastry into a circle big enough to line a 28cm quiche tin. Prick the pastry with a fork, then line with greaseproof paper, weighed down with baking beans. Bake the pastry for 12-15 mins. Remove the paper and beans and return to the oven for 5 mins to dry out.
4. Remove the pastry from the oven and arrange the roasted vegetables over the base.
5. Beat the eggs with the milk, season with black pepper, then pour over the vegetables. Bake for 25-30 mins until the quiche has set.