Pre-heat oven to 180°C.

Spray the quiche tin with cooking spray

Roll out thawed pastry until it is a 26cm square.

Place pastry into quiche tin, pressing into the edges & making sure not to tear the pastry, trim any excess pastry.

Line pastry case with baking paper & fill with baking weights.

Bake for 10miutes in a 180°C oven.

Remove baking weights.

Cook for another 10minutes or until base is lightly golden.

Allow to cool for 5 minutes

Grate the carrot, chop the zucchini into small cubes

Break eggs in to large bowl (checking each one for freshness first)

Add the cream, salt & pepper to the eggs , whisk together. Put aside.

Spread the halved cherry tomatoes, carrot & zucchini evenly over the prepared quiche shell.

Pour egg mixture over the top.

Sprinkle with grated cheese.

Cook in a 180°C oven for 30 - 40 minutes or unit set & golden.