ZUCCHINI & MINT QUICHE

SERVES 4 PREP 15 MINS + CHILLING COOK 40 MINS

◆ 1 ½ sheets shortcrust pastry, thawed

◆ 2 tsp olive oil

◆ 2 rindless bacon rashers, chopped

◆ 4 eggs

◆ 150ml thickened cream

◆ 1 green onion, finely chopped

◆ 2 tbsp chopped fresh mint leaves, plus extra leaves

◆ 1 zucchini, thinly sliced lengthways

◆ ½ cup frozen peas, thawed

◆ 100g soft fetta, crumbled

◆ mixed salad, to serve

1 Lightly grease a 22cm loose bottom quiche pan. Join pastry sheets. Ease into pan to line, trimming to fit. Chill 15 mins.

2 In a medium frying pan, heat oil on high. Fry bacon 3-4 mins until golden brown. Transfer to bowl and cool.

3 Preheat oven to 200°C. Bake blind pastry case 10-12 mins until golden. Remove filling and bake a further 5 mins. Remove. Reduce oven to 180°C.

4 In a large jug, whisk eggs and cream together. Stir in green onions and mint. Season. Pour into pastry case. Top with bacon, zucchini, peas and fetta.

5 Bake 30-35 mins until set in centre. Serve topped with mint leaves. Accompany with salad.