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NUMBER OF SERVINGS: 4

Ideal for Sunday brunch, this quiche is prepared in 20 minutes and cooked in the microwave.

Ingredients: • 180 ml (3/4 cup) whole-wheat flour • 60 ml (1/4 cup) bran • 60 ml (1/4 cup) margarine • 30 ml (2 tbsp) cold water • 1 small red pepper, cored, seeded and diced • 120 g (4 oz) zucchini, diced • 2 scallions, trimmed and finely sliced • 1 tomato, skinned and chopped • 2 eggs • 15 ml (1 tbsp) skimmed milk • Salt • Pepper

Directions: Put the flour and bran in a bowl and rub in the margarine. Add the water and mix to form a wet dough. Put into a 15 cm (6 inch)

shallow dish and press out to form a pie case. Cook uncovered for 4 minutes in the microwave, on high, turning the dish every minute. Set aside. Put the diced pepper in a bowl, cover and cook for 2 minutes on high. Add the zucchini and onions, then cover and cook for 3 minutes on high. Spread the cooked vegetables and the tomato in the base of the pastry case. Beat the eggs and milk together thoroughly and season with salt and pepper, pour over the vegetables and cook uncovered for 12-14 minutes on low, or until set. Give the dish a turn occasionally during cooking. Serve hot or cold.

Recipe and photo : The Complete Microwave Cookbook,

Judith Ferguson, Collins Royal.