Ann: Inca Placement, page-36

Kansas,

oh oh this silly silly talk of Tasmania 

This is far better served with us chatting about our favourite recipes. Here is my all time most delicious Zuchinni and Carrot quiche. I add a chopped chilli to make it a little "naughty".

INGREDIENTS2 sheets frozen ready-rolled shortcrust pastry, partially thawed1 tablespoon basil pesto1 zucchini, finely grated1 large carrot, peeled, finely grated4 eggs3/4 cup thin cream1/2 cup grated cheddar cheeseSelect all ingredientsADD TO SHOPPING LISTSHOP INGREDIENTS NOW AT COLES PRINT RECIPEMETHODStep 1Place an oven tray in the oven. Preheat oven and tray to 190°C. Line the base and sides of a 3cm deep, 22cm (base) flan dish with pastry, joining where necessary. Trim excess. Place in the freezer for 15 minutes or until pastry is firm.Step 2Bake pastry for 20 to 25 minutes or until golden. Reduce oven to 180°C.Step 3Spread base of pastry with pesto. Squeeze excess moisture from zucchini and carrot. Combine and spread over pesto. Whisk eggs, cream and salt and pepper until combined. Pour over vegetables and sprinkle with cheese.Step 4Place flan on hot tray and bake for 35 to 40 minutes or until golden and set. Stand for 5 minutes before serving.