8 eggs 1/2 cup pure cream 1/2 cup finely grated parmesan cheese 2 sheets frozen ready-rolled shortcrust

pastry, partially thawed 2 teaspoons olive oil 200g button mushrooms, sliced 1 cup shredded cooked chicken 1/3 cup sun-dried tomato strips 1/4 cup chopped fresh basil leaves

Preheat oven to 200C/180C fan-forced. Place a baking tray in oven. Use pastry to line base and side of a 4cm-deep, 24cm (base), loose-based fluted flan tin, trimming to fit. Prick base with a fork. Freeze for 15 minutes or until firm. Place tin on hot baking tray in oven. Bake for 10 to 15 minutes or until golden. Remove from oven. Reduce oven temperature to 180C/160C fan-forced. Heat oil in a frying pan over medium-high heat. Add mushroom. Cook for 4 minutes or until just tender. Remove from heat. Stir in chicken, tomato and basil. Cool. Arrange mixture in pastry case.
1. 2. Place eggs, cream and cheese in a large jug. Whisk to combine.

Season with salt and pepper. 3. Pour over mushroom mixture. Bake for 40 to 45 minutes or until golden and just set. Serve.