Zucchini and Eggplant Quiche (Edit recipe)

Roast the vegetables

1. Pre-heat the oven to 400˚
2. Line a baking sheet with parchment paper.
3. Add the bite size pieces of the zucchini and eggplant. Drizzle with 2-3 tbsp of olive oil, 1/2 tsp of salt and a 1/2 tsp of black pepper. Mix until the pieces are coated in the olive oil.
4. Roast for 15 minutes then flip and roast another 10 minutes or until the vegetables are fork tender.
5. Remove from the oven and set aside.
6. Reduce the oven temperature to 350˚.

Prepare the quiche filling

1. In a medium size bowl add the eggs, garlic powder, onion powder (if using), salt, 1/4 tsp black pepper, and the milk/heavy cream. Whisk until smooth.
2. Gently prick the bottom and sides of the pie crust with a fork, then fill it with 1 cup of the roasted vegetables.
3. Slowly pour the egg mixture on top of the roasted vegetables.
4. Add the caramelized onions if using all over the top of the egg mixture.
5. Gently break large and small chunks of goat cheese and place all over the top of the quiche. Don't worry if some sink.
6. Place the quiche onto a baking sheet to catch any spills and bake for 30-40 minutes or until the eggs are set and the crust is golden.
7. Remove from the oven and let the quiche sit for a few minutes before slicing.