| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Campanile | 4 | servings | |
INGREDIENTS
| 1 | pk | Ready-made shortcrust pastry. |
| 3 | Courgettes | |
| 4 | Eggs | |
| 1/2 | c | Milk. |
| Salt; pepper. |
INSTRUCTIONS
1 Preheat the oven (gas mark 6 / 400F / 200C). Roll out the pastry and line the base and sides of a greased, floured flan dish. Prick a few holes in the base with a fork and bake for 8 minutes in a hot oven. 2 Meanwhile, wash the courgettes and carefully wipe them dry. Slice them in rings, not too thick (1/2 cm). Arrange them in the pre-cooked pastry case. 3 Beat the eggs with a fork in a bowl. Add the salt, pepper and milk. Pour on top of the courgettes, then bake for 40 minutes. Serve hot. Campanile tip: Before baking the pastry case, cover the pastry with a sheet of aluminium foil and put some dried beans on top. This prevents the pastry from rising. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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