• 6 oz shortcrust pastry
• 8 oz (225 g) medium-fat curd cheese
• 1 tablespoon grated Parmesan cheese
• ¼ pint ((150 ml) of single cream
• 2 eggs
• 1 large red pepper, thinly sliced
• 1 sliced courgette
• 1 thinly sliced red onion
• 3 tablespoons olive oil
• 1 or 2 garlic cloves, crushed
• 1 tablespoon fresh thyme or 2 teaspoons dried
• 1 tablespoon fresh oregano or 2 teaspoons dried
• Salt and pepper
• 8 black olives, halved

Method:

1. Roll out the pastry and use to line a 8" (20 cm) flan dish. Prick the base and put in the fridge for about 15 minutes.
2. Heat the oil in a pan, add the onion, red pepper, courgette and garlic and fry until soft.
3. Blend the eggs, curd cheese and cream together with the herbs and salt and pepper to taste.  Add the fried vegetables.
4. Pour into the chilled flan case, sprinkle with the Parmesan cheese and arrange the olives on top.
5. Bake in a pre-heated oven at Gas Mark 5 (190°C/375°F) for 40 to 45 minutes until firm and golden in colour.

Serves 4.  Can be eaten either hot or cold.