Ingredients:
2 sheets short crust pastry
4 eggs, lightly beaten
1/2 cup cream
200g leftover veg
1/4 cup cheese
Method:
Preheat oven to 180. Lightly grease a 11x34 rectangular pan (I put baking paper in). Ease pastry into pan. Prick base lightly with a fork. Bake blind for 15 min. Remove paper and filling, then brush base with a little egg while hot. In a bowl lightly whisk egg, cream, season, and stir through veg. Pour into pastry, scatter with cheese. Bake for 15-30 min until just set.
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