Ingredients

• 1 sheet shortcrust pastry
• 5 eggs
• 120ml cream
• 2 cloves garlic, minced
• Handful of fresh basil, roughly chopped
• Handful of fresh parsley, roughly chopped
• Zest and juice of 1 lemon
• ⅓ cup Mainland Tasty grated cheese
• ⅓ cup Mainland Mozzarella grated cheese, more for garnish
• Salt & pepper
• 2 courgette, thinly sliced
• 250g cherry tomatoes, halved

Method

1. Preheat the oven to 180°C.

2. Lightly grease a pie tin. Roll out the shortcrust pastry sheet and place in the tin. Trim the edges, prick the bottom with a fork and blind bake in the oven for 10 - 15 minutes. Remove from the oven and set aside.

3. In a small bowl, whisk together the eggs and cream. Then add the garlic, basil, parsley, lemon zest and juice, and the Mainland cheeses. Season with salt and pepper and mix well to combine. 

4. Start by layering courgette and tomatoes into the quiche base. Pour over half of the egg mixture into the quiche base. Layer the remaining courgette and tomatoes followed by the remaining egg mixture. Sprinkle over more Mainland Mozzarella and bake for 30 - 35 minutes until golden and the filling has set. Remove from the oven and let cool on a baking rack for 5 minutes before slicing.

5. Garnish with sliced fresh basil before serving.