Roasted Veggie Quiche

Ingredients
1 can (420g) condensed cream of mushroom soup
1 prepared quiche crust
¼ cup milk
4 eggs
¾ cup cheddar cheese, shredded
1 tablespoon olive oil
1 zucchini, sliced
1 tomato, chopped
½ yellow bell pepper, chopped
2 sprigs rosemary
1 teaspoon Italian seasoning
salt
pepper

Method
Preheat the oven to 350F.
Add the veggies to a baking dish and sprinkle with oil, Italian seasoning, salt and pepper and roast for 30 minutes. Remove from heat and with a slotted spoon, remove the veggies from the dish and onto a paper towel lined plate. In a medium bowl, mix together the milk, eggs, cheese and soup. Stir well and pour into the prepared crust. Bake for 10 minutes and then top with veggies and bake for an additional 20-25 minutes, or until the center comes through.
Let cool for 5 minute before serving.