1. Roll out the pastry on a lightly floured surface and line a 22cm well greased flan tin. Don't cut off edges. Chill in fridge for 30 minutes.

2. Remove from fridge and line base of the pastry with baking parchment. Fill with baking beans. Place on a baking tray and bake blind in a pre heated oven 190°C for 20 minutes. Remove the beans and parchment and return to the oven for another 5 minutes. Reduce the temperature of the oven to 160°C.

3. Heat pan, add butter then stir fry courgettes, onions and peppers for about 5-6 minutes.

4. Add olives, cherry tomatoes, sundried tomatoes and Major Mediterranean Vegetable Stock Base and mix well. Set aside.

5. Combine the eggs with the milk and cream, season with pepper.

6. Place cheese in pastry case followed by the vegetable mix.

7. Pour the egg mixture over the top.

8. Trim off the edge of the pastry.

9. Bake for 30-40 minutes of until set. Remove from the oven and allow to cool.