Courgette, Carrot and Red Pepper Tart

I'm not sure whether to call this a tart or a quiche, but either way it's lovely. It's great served hot with potatoes and salad, but I'm sure it'd be very tasty cold too.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 175  g plain flour
• 1  teaspoon paprika
• 75  g  chilled butter, diced
• 1  green pepper, cored, deseeded and chopped
• 1  red pepper, cored, deseeded and chopped
• 200  g courgettes, trimmed
• 200  g carrots
• 2  eggs, beaten
• 300  ml milk
• 50  g  mature cheddar cheese, grated

Directions

1. Mix the flour and paprika in a bowl. Add the butter and rub it in until the mixture resembles breadcrumbs. Add enough cold water to form a firm dough (just a couple of tablespoons). Turn out the dough onto a lightly floured surface and knead briefly. Chill for 30 minutes.
2. Preheat the oven to 200C/400F/gas mark 6. Roll out the pastry and line a 23cm pie dish. Chill the case for 30 minutes, then bake blind for 15 minutes. Remove from the oven and lower temperature to 180C/350F/gas mark 4.
3. Chop the peppers into small pieces and layer them over the bottom of the pie case. Cut the courgettes and carrots into ribbons and boil them for 2 minutes. Pat dry and lay over the peppers.
4. Beat the eggs, cheese and milk together and pour this over the vegetables. Bake for 35-40 minutes until the filling is set and golden brown.