Mushroom and courgette quiche

Put the flour and butter into a large bowl and rub the butter into the flour, adding 2 tbsp of cold water as you go to make smooth pastry (for easier and quicker version use your mixer to make the pastry). Roll out the pastry, press it into a flan dish and pierce all over with a fork. Put in the fridge while you make the filling.

Heat the oil in a pan, add bacon bits and fry for a minute or two, stirring all the time.

Add mushrooms and courgette and cook for approx 5 mins, stirring occasionally, until the mushrooms are soft. Remove from the heat and set aside.

Whisk together milk and eggs, then stir in the parsley and half of the grated cheese.

Preheat the oven to 180°C and bake the pastry base for 5 mins.

Spread the mushroom mixture on the bottom of the pre-baked pastry and pour over the egg mixture. Sprinkle with the remaining cheese and return to the oven for further 30-35 mins.