Roast vegetable and halloumi quiche

Ingredients:

1 Cup Full Cream Milk⁠
1 Sheet of Carême Butter Puff Pastry⁠
1 Red Capsicum⁠
1 Zucchini⁠
3 Garlic cloves⁠
Butternut Pumpkin (about 1 cup, diced)⁠
5 Eggs
200g Olympus Cheese Halloumi⁠
Baby Spinach (optional)⁠

Method: 

1. Preheat the oven to 180°C.⁠
2. Start by roasting the vegetables. Dice the red capsicum, butternut, and zucchini. Crush the garlic cloves. Place into a baking tray. Drizzle with olive oil and sprinkle with salt, pepper and herbs. Toss the vegetables to coat them evenly. Roast in the preheated oven for 20 minutes or until the vegetables are soft. ⁠
3. In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.⁠
4. Roll out the Carême Butter Puff Pastry sheet and line a greased quiche or tart pan with it.⁠
5. Once the vegetables are roasted, remove them from the oven and allow them to cool slightly. Increase the oven temperature to 200°C.⁠
6. Spread the roasted vegetables evenly over the puff pastry crust. ⁠
7. Pour the egg and milk mixture over the vegetables, ensuring it is evenly distributed.⁠
8. Finally, sprinkle the Olympus Cheese Halloumi over the top of the quiche.⁠
9. Place the quiche in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and the filling is set.⁠
10. Once cooked, remove the quiche from the oven and allow it to cool slightly before serving.⁠
11. Serve with baby spinach leaves and a vinegarette.⁠