Antipasto quiche

Method

• 1
  Preheat oven to 200°C. Roll out pastry to fit a 22cm fluted tart tin with removable base. Line tin with pastry. Use a fork to prick base. Line pastry case with non-stick baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights. Bake for 8-10 minutes or until golden.
• 2
  Reduce oven temperature to 160°C. Top the pastry base with vegetables and cheese. Combine egg and cream in a bowl. Season the egg mixture with pepper and pour over the vegetables and cheese. Bake for 20-25 minutes or until set.