Step 1 Preheat oven to 180°C. Spray 6 ramekins with olive oil.
Step 2 Stack all filo pastry sheets on a work surface, spraying between every 2 sheets with olive oil and scattering with a few breadcrumbs. Spray filo stack with a light coating of oil and cut into 6 squares.
Step 3 Line a baking tray with baking paper. Place onion and capsicum on tray; spray with olive oil. Line ramekins with filo stacks, leaving a small overhang. Bake veg and filo cases for 10 minutes, or until pastry is golden. Remove cooked veg and pastry cases from oven.
Step 4 Place eggs, Tuscan seasoning, yoghurt, milk and lemon zest in a large bowl; whisk to combine.
Step 5 Divide onion, capsicum, chicken and zucchini among pastry cases; top with feta and cover with egg mixture. Bake quiches for 25–30 minutes, or until firm to the touch and golden brown. (If filo darkens too quickly, top with foil.)
Step 6 Meanwhile, steam broccoli and mushrooms, then place in a large salad bowl and toss with rocket. Combine vinegar and olive oil in a small jug to make dressing; add to salad bowl and toss well.
Step 7 Serve chicken and vegetable quiches with broccoli salad.