Ingredients
Method
1.Preheat oven to moderate, 180°C. Lightly grease an 11cm x 34cm rectangular, loose-bottomed flan pan.
2.Ease pastry into pan to line, cutting and pressing edges together to fit. Place on an oven tray. Prick base lightly with a fork.
3.Bake blind for 15 minutes. Remove paper and filling, then brush the base with a little beaten egg while hot.
4.In a bowl, lightly whisk eggs and cream together. Season. Stir through vegetables and antipasto mix. Pour into pastry case. Scatter with cheese.
5.Bake for 15-20 minutes until just set. Serve warm or cold with rocket leaves.
