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12
Easy
30 min
By Jo Pratt
Published 2009
If you are making this contemporary version of a quiche in advance, cover with tin foil and keep at room temperature.
Roll the pastry out on a lightly floured surface and cut to a circle a little bigger that the tart ring. Line the ring with the pastry, lightly pressing it into the base and sides and easing any overhanging pastry back d