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 oven to 190°C.
2. Grease a 23 cm tart case.
3. Roll out the puff pastry.
4. Line the tart case.
5. Blind bake for 10–15 minutes.
6. Roast bacon until crisp.
7. Fry tomatoes for 2–3 minutes.
8. Slice baby marrows thinly.
9. Heat cream and garlic gently.
10. Allow cream to cool slightly.
11. Whisk eggs into the cream.
12. Season to taste.
13. Arrange filling in pastry.
14. Pour over the cream mixture.
15. Add rosemary or basil.
16. Bake for 30–35 minutes.
17. Cool slightly before serving.