For The Roast Veggies: Preheat oven to 200C. Line a baking tray with baking paper.
Toss the chopped veggies in oil, garlic powder, salt and pepper. Lay on baking tray and bake for 30-40 minutes, turning half way, until golden and cooked.
For The Quiche: Turn oven down to 180C.
Grease and line your pie or quiche dish.
Spread the roast veggies out in the pie dish. Top with grated tasty cheese and pat down.
Beat the eggs in a large bowl. Add milk, flour, parsley, salt and pepper. Mix to combine.
Pour egg mixture over the veggies, sprinkle with parmesan, and bake for 50-55 minutes, until the egg mixture is set and quiche is golden. Let cool slightly before serving.
