Recipe for pastry.

• 480g Flour
• 250g butter
• 30 ml water

1. Place flour and butter into food processor and blend together 2 minutes
2. Keep adding water a little at a time until dough is made, you can use more water if needed; remember to add a little at a time, the flour will absorb the water when mixing. Different flours need different water levels.  2 minutes
3. Once dough has formed a nice and easy to use, remove from blender and place in cling film and  refrigerate for 20 mins. Move to preparing filling.

Quiche Filling 

• 1 Courgette - grated or diced
• 2  Onions finely sliced  
• 150g grated  cheese,
• 3 tbsp thick cream / cottage cheese healthier option.
• 3 eggs whole raw.
• 1/2 cup mushrooms - sliced

1. Turn oven on 150c.
2. Take pastry out and roll tart base, you can use a large tart dish or individual if needed, make sure the inside is lightly greased before rolling and shaping pastry. Roll, and cut to size using a little flour on the bench and rolling pin.
3. Blind bake for 5 minutes ( cook without filling) on 150c, then take out of oven and place filling inside.
4. First the vegetables, then cheese finish with eggs and cream then mix all together.
5. Once tart is ready, place inside oven and bake for a further 20 minutes on 180 c.