I used pre-made pie crust. First I tossed the cut vegetables with 3 tablespoons olive oil, some salt and pepper and then baked them at 420 degrees for 20 minutes. Then in a medium bowl I mixed 4 eggs, 3/4 cup fat free milk, 1 cup shredded cheddar cheese. I put the roasted veggies in the pie crust, poured the egg mix over that, and then baked at 375 for 35 minutes. So yummy!
