Tomato, Baby Marrow & Bacon Quiche

One of the best, i have tasted

Serves: 6
Prep Time: 40 Minutes
Cooking Time: 1 hour

Ingredients:

• Sunflower oil, for greasing
• 500 g ready-made puff pastry
• Flour, for dusting
• 8 rashers, streaky bacon
• 2 slicing tomatoes, cut in thin wedges
• 1 T Olive Oil
• 6 marrows, rinsed
• 1 1/2 cups cream
• 2 cloves garlic, crushed
• 3 eggs, lightly beaten
• Sea salt & freshly ground black pepper to taste
• Fresh Rosemary or Basil to taste

Method:

1. Preheat oven to 190'C.  Lightly grease a 23 cm tart case.
2. Roll out the puff pastry on a clean, floured surface, then drape it over the case & press into the side of the base, cutting away any excess pastry.  Top with grease-proof paper, & bake blind for 10 to 15 minutes.  Remove from the oven & set aside.
3. Arrange the bacon rashers on a lined baking tray, then roast until crisp.
4. Place a pan over a medium to high heat, add the olive oil & when hot, fry the tomato wedges for 2 - 3 minutes, or until slightly golden.
5. Use a vegetable peeler to create thin slices from the baby marrow.
6. Place the cream and garlic in a small saucepan & bring to a gentle simmer.  Remove from the heat & allow to cool slightly.  Add the eggs to the cream mixture & whisk to combine.  Season to taste.
7. Arrange the tomatoes, bacon & baby marrow on the pastry base, then pour over the cream mixture.  Add a few sprigs of rosemary or basil,( i should have added the basil after),  then bake for 30 to 35 minutes, or until cooked through & golden.
8. Leave to cool slightly before removing from the case & serving.

Credit: Taste Magazine