Tomato, Baby Marrow and Bacon Quiche

Ingredients

• sunflower oil for greasing
• 500 g puff pastry
• flour for dusting
• 8 rashers streaky bacon
• 2 tomatoes, cut into wedges
• 1 tbsp olive oil
• 6 baby marrows
• 1 1/2 cups cream
• 2 garlic cloves, crushed
• 3 eggs, lightly beaten
• salt and black pepper
• fresh rosemary or basil

Method

1. Preheat the oven to 190 C.
2. Grease a 23 cm tart case.
3. Roll out the puff pastry and line the tart case.
4. Blind bake the pastry for 10 to 15 minutes.
5. Cook the bacon until crisp.
6. Fry the tomatoes for 2 to 3 minutes.
7. Slice the baby marrows thinly.
8. Heat the cream and garlic gently, then allow it to cool slightly.
9. Whisk the eggs into the cream and season to taste.
10. Arrange the filling in the pastry case.
11. Pour over the cream mixture and add the herbs.
12. Bake for 30 to 35 minutes.
13. Cool slightly before serving.