- 3-4 small courgettes
- 3 eggs
- 1 cup of cream
- 1 cup of milk
- salt and pepper
- 80g strong cheese
Preheat the oven to 180°C.
Prepare the shells by rolling the pastry into a circle about 1/4 thick and about 5cm larger than a springform tin or loose bottom flan tin and line the base and sides of the dish.
Line the pastry shell with baking paper and weigh the paper down with dried beans. Bake for 8-10 minutes.
Remove the paper and the beans and prick the bottom of the pastry and then put back in the oven for another 2 or 3 minutes or until the shell is golden brown.
Turn the oven down to 160°C.
Grate the courgettes and place in the cooked shell.
In a bowl, whisk the eggs, cream, milk and salt and pepper, then pour the mixture over the courgettes and top with the cheese.
Bake for 20 minutes or until the filling is puffed up.