Prosciutto ‘Pastry’ and Vegetable Quiche
For the ‘pastry’:
Line a flan dish with baking paper then carefully lay wafer thin slices of prosciutto across the base and sides to cover it completely. This is your ‘pastry’.
For the quiche :
Roast a tray of seasonal vegetable of your choice until cooked and golden. Or, make extra roast vegetabless a day or two before to make this super easy.
Place the roast vegetables carefully on top of the prosciutto, and top with feta and parmesan as desired.
Whisk five eggs with half a tsp of salt and 1/3 of a cup of coconut milk, or milk of your choice in a jug.
Carefully pour the egg mixture over the vegetables and cook in the oven preheated to 180deg C for 30-40 minutes until golden and set through.
Serve with a crisp green salad.