Roast vege quiche

2 sheets puff pastry, thawed
200 g pumpkin
2 large potatoes
1 carrot
6 eggs
2 Tbsp milk
fresh chopped herbs
1/4 c feta cheese
1/4 c cheddar cheese

Method:
1) Preheat oven to 180 degrees. Cut veges into even sized chunks and roast for 30 mins.
2) When veges are almost done, add eggs, milk and herbs to a small bowl and whisk until combined.
3) Use nonstick spray on an overproof dish and lay pastry over the top, pushing the edges of the two pieces together where they meet in the middle so that there are no gaps.
4) Add veges to egg mix and pour over pastry, ensuring the pan is only about half full because the mixture doubles in size during cooking.
5) Sprinkle cheeses over the top and bake for 30 mins or until egg is well set and cheese is golden.
6) Serve with a green salad or, for variety, a chickpea, asparagus and cherry tomato salad with garlic and balsamic vinaigrette.