This recipe appeared on Week 6 of Nataniël's Festive Kitchen 2007 and the theme was: The Wizard’s Way (Featuring: Clover Fresh Milk)

Serves: 4 portions

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1 sheet frozen shortcrust pastry, thawed
500g mixed roasted vegetables (peppers, onions, butternut and courgettes)
1 cup Clover Fresh Milk
2 eggs
sea salt
freshly ground black pepper
1 tsp thyme, finely chopped
1 tsp rosemary, finely chopped
1 tbsp fresh parsley, finely chopped
1 tbsp Pecorino cheese, finely grated

• Line a square pie dish with pastry
• Bake blind at 180ºC for about 10 minutes
• Combine milk and eggs in bowl and whisk
• Add herbs and cheese and mix well
• Season with salt and pepper
• Place roasted vegetables in baked crust
• Pour custard over and bake at 180ºC until set, about 35 minutes