Keep it fresh!

Celebrate warmer spring nights with these deliciously light meals

SPRING QUICHE SERVES

4 PREP 15 MINS + CHILLING COOK 40 MINS

• 1½ sheets shortcrust pastry, thawed

• 2 tsp olive oil

• 2 rindless bacon rashers, chopped into 2cm pieces

• 4 eggs

• 150ml thickened cream

• 1 long green onion, finely chopped

• 2 tbsp chopped fresh mint leaves, plus extra leaves

• 1 zucchini, thinly sliced lengthways (using mandoline)

• ½ cup frozen peas, thawed

• 100g soft feta, crumbled

• mixed salad, to serve

1 Lightly grease a 22cm loose-bottomed quiche pan. Join two pastry sheets together. 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. Prick pastry base with a fork, then line with baking paper and fill with raw rice or baking beans. Blind bake pastry case 10-12 mins until golden. Remove baking beans or rice and paper. Bake a further

5 mins. Remove from oven and set aside. Reduce oven to 180°C.

4 In a large jug, whisk eggs and cream together. Stir in onion and mint. Season. Pour into pastry case. Top with bacon, zucchini, peas and feta. 5 Bake 30-40 mins until set in centre. Serve topped with mint leaves. Accompany with salad.