350 g shortcrust pastry; thawed if frozen
25 g butter
175 g onion; finely chopped
salt and fresh ground black pepper
1 large courgette; sliced
100 g red pepper; blanched and sliced
100 g yellow pepper; blanched and sliced
2 eggs; beaten
150 ml milk
150 g low fat soft cheese
50 g smoked cheddar cheese; grated
Yield: 6 servings
Roll out pastry and use to line a 20 cm loose bottomed flan ring. Bake ‘blind’ at 200 C / 400 F / Gas 6 for 25 minutes. Melt half butter in a saucepan and gently fry onions for 5 minutes. Season and arrange in flan case. Melt remaining butter and gently fry courgette and peppers for 5 minutes. Arrange over onions. Beat eggs and milk. Gradually beat into the soft cheese. Season. Pour into flan case, sprinkle with smoked cheddar cheese and bake at 190 C / 375 F / Gas 5 for 35-40 minutes until risen and golden.