Chop a variety of veg into chunks (I've used leek, courgette, peppers, garlic, broccoli, tomato here). Put in a bowl and drizzle olive oil over them. Season. Place on baking tray and roast on medium heat for 40mins.
Meanwhile, make pastry: mix 2 eggs with 4 cups of almond flour/ground almonds. Add pinch of sea salt. Roll out between greaseproof paper. Fit into a buttered quiche dish. Bake blind for 20mins, alongside the roasting veg.
Make the eggy mix: whisk up 2 eggs, a handful of Cheddar.
Remove veg from oven and pile into the pastry case. Pour the eggy mixture on top. Bake for a further 15-20 mins.