Instructions: Pastry:
Sift flour and salt into a bowl, rub in butter, add egg yolk and lemon juice and mix to a firm dough. Cover and refrigerate 20 minutes. Roll dough out large enough to line a 25cm flan tin, trim the edges. Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking. Bake in a moderate oven for 7 minutes, remove paper and beans and bake a furthur 7 minutes. Set aside until required.

Whisk eggs, cream, milk and cheeses together and set aside.

Peel and finely slice onion.

Finely slice zuchinni.

Melt butter in a pan and cook onion and bacon for 2 minutes until tender.

Blanch zuchinni in boiling water for about 2 minutes, drain well in a colander.

Spread onion-bacon mixture evenly over pastry. Arrange zuchinni on top. Pour over egg mixture and sprinkle with paprika.

Bake in a moderate oven 175C/340F for about 30 minutes or until custard is set and golden.

Use commercially prepared short pastry if desired.

(Available at supermarket)

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