Crustless Vegetable Quiche

Ingredients:
1 medium leek - quartered lengthways and sliced
1 medium courgette - halved lengthways and sliced
3 large broccoli florets - sliced and blanched in hot water
8 thin asparagus spears - 4 cut into small lengths and 4 left whole 
8 baby plum tomatoes - halved
2oz Ossau Irraty cheese - grated 
5 medium sized eggs
30ml semi skimmed milk
1 tsp dried thyme 
1 tsp sunflower oil (plus more for greasing the dish)
Freshly milled black pepper

Method: 
Heat the sunflower oil in a frying pan, add the leek and soften for about 5 minutes
Add in the courgette and continue to cook for 5 minutes
Add in the sliced broccoli florets and chopped asparagus, continue to cook gently for another 5 minutes and then remove from the heat
Whisk the eggs in a large bowl 
Add the grated cheese, milk, thyme and black pepper to the eggs and mix
Tip the vegetables into the bowl with the eggs and stir together

Tip the mixture into a shallow, well greased flan dish or tin (mine was about 9 inches)
Add the halved tomatoes and remaining asparagus spears to decorate the top
Place in the oven at 180 degrees and cook for about 30 minutes, until the egg is set and the top is starting to look golden
Remove from the oven and leave in the dish/tin to cool

Serves 6 people
The quiche was sliced and eaten with salad whilst it was still just slightly warm. 
The quiche was made to use up an excess of vegetables from the fridge.