Here's an easy quiche, full of flavour and with a kind of rough and ready country feel to it.

Well I don't really have a recipe as such; it tends to come out slightly differently each time. So here's a general guide. It's partly a matter of using up whatever I find in the fridge and/or vegetable basket, but I suspect it's carrots that impart the bulk of the sweetness. I usually make a vegetarian version as there's so much in there, meat is a bit redundant.
 
All vegetable quantities are approximate and non-critical.
 
One potato - medium size
One good-sized carrot, thinly sliced
One good-sized onion, sliced or diced
One tomato, chopped
One green or red pepper - I think I use about half of a large one
A slice of bread
Four or five sliced mushrooms
Any other veg, e.g. diced aubergine or thinly sliced cabbage
(Optional) Meat, e.g. diced bacon/pancetta
 
Four eggs
Milk
One sheet of puff pastry (over here in Italy, Lidl do a very good round one for about 70 cents)
Hard cheese
 
Toast the bread and cut into small squares. Microwave the potato for two or three minutes (till soft) then dice that.
 
Fry all the ingredients in order of which ones need most cooking. To me this means potato, onion, tomato and bread first; then carrot and cabbage; pepper and mushrooms I leave till last. Everything goes in the same pan so use a large one.
 
Break the eggs into a bowl, add a generous amount of milk and beat with a fork.
 
Lay the pastry into a baking tin (removable bottom type, preferably non-stick - mine is 25cm diameter), pressing carefully into the corners. Half cover the base with grated or thinly sliced cheese.
 
When all the veg is softened and starting to brown, pour it into the pastry case and spread out evenly. Cover with the beaten egg/milk. Place in a preheated oven (200C) for 15-20 minutes when the edges of the pastry will be browning well.
 
Take the tin from the oven and place it on top of a small mixing bowl. The outer should fall away if it's a good non-stick one. (Sorry if this is obvious but many people don't know the trick.)