(Image from the Internet)

Ingredients:
 
Pastry:

8½ ounces plain flour
4½ ounces chilled butter, cubed
2 tablespoons cold water

Filling:

1 tablespoon oil
4½ ounces bacon bits
9 ounces mushrooms, halved and sliced
1 courgette, finely diced
9 ounces milk
3 eggs
1-2 tablespoons chopped parsley
5½ ounces grated cheddar
 
Directions:

Put the flour and butter into a large bowl and mix the butter into the flour, adding 2 tbsp of cold water as you go to make smooth pastry dough (for easier and quicker version use your mixer to make the dough).

Roll out the pastry dough and press it into a flan dish. Pierce the pastry dough all over with a fork. Put in the fridge while you make the filling.

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

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

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

Preheat the oven to 350 degrees and bake the pastry for 5 minutes.

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 minutes.