Serves 4
shortcrust pastry, made using 4 oz (100g) self-raising flour
2 oz (50g) grated hard cheese
Filling
1 medium-sized onion
1 green pepper
2 tablespoons oil
1 lb (450g) courgettes
4 tomatoes
1 level teaspoon castor sugar salt and freshly milled pepper
3 eggs
Roll out prepared pastry to a circle on a lightly floured wo surface and use to line an 8 inch (20cm) quiche tin or flan ring s, on a baking tray. Chill while preparing the filling.
Peel and slice the onion. Halve, deseed and finely chop the pepper. Heat the oil in a medium-sized saucepan over low heaAdd onion and pepper to the pan, cover with a pan lid, and cook, gently for 10 minutes until softened. Meanwhile, slice the courgettes. Scald the tomatoes, peel away the skins and scoop 017 seeds. Chop tomato flesh. Add courgettes, tomatoes and sugar in the pan and season with plenty of salt and pepper. Cover with a pan lid and cook gently for about 30 minutes, or until vegetable are soft. Draw off the heat and allow to cool.
Heat the oven to 375°F (190°C) or Gas no. 5. Break up the eg,_ with a fork and stir into the vegetable mixture. Pour mixture int pastry case and sprinkle with the grated cheese. Place in the centre of preheated oven and bake for 40 minutes. Serve warm or cold.