Step 1
Preheat oven to 180°C.
Step 2
Roast the veggies – Place zucchini, mushrooms, capsicum, thyme, onion, and garlic on a baking tray. Drizzle with olive oil, season with salt and pepper, and bake for 30 minutes until tender. Note: If you are using frozen veggies, don’t roast them with the fresh veggies. Frozen veggies can be added in once the fresh veggies are cooked.
Step 3
Whisk eggs – In a bowl, whisk eggs, milk, parmesan, salt, and pepper. Stir in chopped parsley.
Step 4
Assemble – Remove roasted veggies from oven, discard thyme sprigs, and top with mackerel fillets. Pour egg mixture over and gently stir.
Step 5
Bake – Return to the oven for 20 minutes until the quiche is set and golden.
Step 6
Make the pesto – Blend basil, pine nuts, cheese, lemon juice, garlic, olive oil, salt, and pepper until smooth.
Step 7
Serve – Let quiche cool slightly. Top with dollops of pesto and enjoy!
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