Balance this indulgent quiche with a fresh salad, and enjoy the leftovers for lunch the next day!

Ingredients:
2 small red onions
1 red pepper
1 yellow pepper
200g baby courgettes
5 large eggs
300ml double cream
200g Gruyère cheese, grated
2-3 tbsp olive oil
225g plain flour
175g cold butter, cubed

Method:
1. To make the pastry, put the flour and cubed butter into a food processor and whizz until it resembles fine breadcrumbs. Add one egg and one tablespoon of cold water and mix until combined.

2. Roll out the pastry on a floured surface and line a 25cm (10in) round loose-bottomed flan tin. Prick the base with a fork then chill in the fridge for 15 minutes. Preheat the oven to 180°C (fan 160°C/gas 4).

3. Line the pastry case with greaseproof paper and baking beans. Cook for 10 minutes. Remove the beans and paper, then return to the oven for 15 minutes until golden. Remove from the oven and set aside.

4. Increase the oven temperature to 200°C (fan 180°C/gas 6).

5. De-seed and slice the peppers, peel the onions and slice into wedges, and halve the courgettes length ways. Pop them on a large baking tray, drizzle with oil and season with salt and pepper. Roast for 30 minutes, turning halfway through.

6. Whisk together the cream, eggs and half of the cheese, adding a little more seasoning.

7. Put the other half of the grated cheese into the base of the pastry case then arrange the vegetables on the top. Pour over the cream mixture.

8. Reduce the oven temperature to 180°C (fan 160°C/gas 4) and cook the quiche for 25-30 minutes until set and golden brown.

9. Serve warm with new potatoes and a fresh salad.