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Summer Quiche

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Ouside in the sun, bread, french cheeses and a lovely summer quiche. What more could you wish for ona summer's day?

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Using a silverwood 9" flan tin, preheat the oven to 180C. Because you're using a Silverwood flan tin, you don't need to blind bake the pastry to achieve a crispy crust Cool

8 oz shortcrust pastry - line the flan tin.

4 eggs, beaten

2oz plain (natural) yogurt

2oz cream

1/2 red pepper, finely chooped

1/2 red peeper, roughly chopped

1/2 green peeper, roughly chopped

1/2 courgette, thinly sliced

4oz grated cheese - this is your choic, but gruyere, emmenthal or the like is best

2 oz grated parmesan

Beat the cream, yogurt and eggs together, add half the gruyere cheese and season.

Sprinkle the other half of the cheese on the pastry base - the cheese gets hotter than the filling so keeps the pastry crisp - then lay on the vegetable filling.

Pour on the egg and yogurt mix, sprinkle on the parmeasn cheese and pop in t'oven.

This is lovely warm or cold.......

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