Quiche with vegetables and goat cheese

I wanted to post it yesterday, but ... well, for once Italy did not deluded and won in the world cup. Event we celebrated with some champagne! Forza Italiaaaa!!!
Anyway, this recipe comes from the belgian magazine "Flair". We tried it a few times and it is quite tasty. Perfect for this season as most of the flavour comes form the vegetables with some hint of the goat cheese. If it were not for the puff pastry, it would be also quite light!

Serves: 4 as a main course or 10 as starter
FlexiPoints: 8 or 3

Suggested wine: A fresh greco di tufo would be my favourite. A young Chablis would also go.

Ingredients:
- 1 puff pastry sheet (230g)
- 1 red pepper
- 1 courgette
- 1/2 aubergine
- 250ml UHT milk
- 3 large eggs
- 60g goat cheese
- Salt, black pepper and oil as needed

How-to:

1. Chop the vegetables in medium/small cubes. Sautee them for 5’ in a wok with 1 tbsp of oil until soft. Season with salt and pepper.
2. Roll the pastry on a quiche tin. Pour in the vegetables.
3. Whisk the eggs and add them to the quiche. Crumble the goat cheese on top.
4. Bake for 30-40’ at 200C. Serve at room temperature.