Preheat oven to 350 Degrees Fahrenheit. Line a baking sheet with tinfoil and set aside.

In a large bowl, combine vegetables, oil, and herbs. Toss vegetables to coat. Place veggies on a baking sheet, and roast for 20 minutes (stirring at 10 minutes).

Meanwhile, mist a regular sized 12-cup muffin tin with cooking spray. In the same bowl the vegetables were prepped in, add egg whites, eggs, milk, salt and pepper. Whisk to combine and add air, 2-3 minutes.

Remove veggies from oven and distribute evenly into muffin cups (muffin cups should be quite full).

Using a ¼ cup measuring scoop, add a ¼ cup of the egg mixture into the muffin cups over roasted veggies.

Bake quiches for 15 minutes. Remove from oven and sprinkle each quiche with 1 tablespoon of cheese.

Return to oven until cheese has melted and quiches appear firm, 5-10 minutes.