Roll out the pastry and line a deep 10 inch flan tin. Line with baking paper and baking beans and blind bake for 10 minutes. Remove the paper and beans and return to bake for another 5 minutes.

Place all the vegetables on a baking tray and drizzle with olive oil. Roast in the oven for about 25-30 minutes until slightly charred. Set aside and cool slightly, seperate the onion layers.

Reduce the oven temperature to 350°F.

In a bowl whisk the eggs with the milk, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favorite herbs).

Spread the vegetables over the bottom of the pastry case and pour the egg mixture over. Bake for approx 30-35 minutes.

Can be served hot or cold.