Tomato, parmesan and courgette quiche

Instructions

1 Place a baking tray in the oven and preheat to 200°C.

2 Line a 23cm x 3.5cm round pan with pastry. Trim to fit. Prick base with a fork. Cover base with a sheet of baking paper and half fill with dried beans or pie weights. Bake on hot tray for 10 minutes.

3 Remove beans or weights and paper. Bake pastry for a further 10 minutes.

4 Meanwhile, slice courgette into long, thin strips using a vegetable peeler. Whisk eggs, milk, garlic, pepper and parmesan in a medium jug or bowl.

5 Slowly pour egg mixture into pastry base. Working quickly, take three or four strips of courgette and stand on their side in the egg mix in a wavy pattern. Repeat until all courgette is used.

6 Reduce oven to 180°C. Bake quiche for 25 minutes. Arrange tomatoes and ricotta over egg filling. Cook for a further 10 minutes, or until filling is set. Remove from oven and set aside for 10 minutes.

7 Garnish quiche with lemon zest and basil leaves. Slice into quarters and serve with salad leaves drizzled with balsamic.