Outside in the sun, bread, French cheeses and a lovely summer quiche. What more could you wish for on a summer's day?

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 

8 oz shortcrust pastry - line the flan tin.

4 eggs, beaten

2oz plain (natural) yoghurt

2oz cream

1/2 red pepper, finely chopped

1/2 red pepper, roughly chopped

1/2 green pepper, roughly chopped

1/2 courgette, thinly sliced

4oz grated cheese - this is your choice, but gruyere, Emmenthal or the like is best

2 oz grated parmesan

Beat the cream, yoghurt 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 yoghurt mix, sprinkle on the parmesan cheese and pop in t'oven.

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