Ingredients
• 1 sheet ready-rolled frozen quiche pastry, partially thawed
• 8 eggs
• 1/2 cup pure cream
• 2 garlic cloves, crushed
• 2 green onions, thinly sliced
• 1/3 cup frozen peas
• 1 small green zucchini, thinly sliced
• 1 small yellow zucchini, thinly sliced
• 4 rindless shortcut bacon rashers, chopped
• 1/2 cup grated tasty cheese
Method
1. Preheat oven to 190°C/170°C fan-forced. Grease a 5cmdeep, 25cm (base), loose-based fluted flan tin.
2. Roll pastry out to form a 32cm x 30cm rectangle. Line base and side of prepared tin with pastry. Trim excess. Refrigerate for 10 to 12 minutes. Place tin on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for 10 minutes or until light golden. Cool for 10 minutes. Reduce oven temperature to 180°C/160°C fan-forced.
3. Whisk eggs, cream and garlic in a bowl. Season with salt and pepper. Combine onion, peas, zucchini, bacon and cheese in a bowl. Spread over pastry case. Top with egg mixture. Bake for 45 minutes or until just set. Stand for 5 minutes. Serve.
