225 g wholemeal shortcrust pastry
25 g butter
1 onion; sliced
3 peppers, assorted colours; seeded and sliced
1 clove garlic; crushed
2 eggs
150 ml single cream
75 ml milk
freshly ground black pepper
Yield: 4-6 servings
Roll out the pastry on a floured work surface and use to line a 33 x 10 cm rectangular flan tin. Bake blind at 200 C / 400 F / Gas 6 for 15 minutes. Melt the butter and fry the onions, peppers and garlic until soft but not brown. Spoon into the pastry case.
Beat together the eggs, cream and milk. Season and pour over the vegetables. Reduce the oven to 180 C / 350 F / Gas 4 and cook for 30 minutes until set.