I’ve been dealing with a surfeit of vegetables for the last month. The summer squash decided to go mental, the greens are abundant right now, there’s a lot.

I came across a recipe for roasted vegetable quiche which had a basic template of two cups of cooked vegetables a cup of milk, four eggs and a cup of cheese. Easy to remember and very adaptable.

I have a brilliant pasty recipe from the River Cottage Veg Everyday (125g of butter, 250g flour and about 75ml milk). That makes two crusts in a 9in flan pan.

I blind bake it and add two cups of cooked veg, roasted courgettes and chard stir fried with garlic and salt. I mostly use parmesan and cheddar for the cheese but I have also used feta.

I put it in a medium hot oven for about 35 minutes and volia, quiche.