Pre-heat oven to 180'.
Grease and line your baking tin with baking paper- we used a shallow rectangle, it's easy to portion, but any will work
Line with pastry, trimming the edges and saving the excess to decorate the top.
Put a layer of baking paper on the pastry and fill with baking beans to blind bake – nobody wants a soggy bottom. Approximately 15 minutes.
In a large bowl, mix the egg, herbs and cream well.
Add veggies to the pastry and pour over the egg mix.
Decorate the top with the leftover pastry – we did a cute lattice top, have fun with it.
Bake for around 30 minutes, or until egg has just set.
