Pastry

1. I cheated and used storebought, Tenderflake puff pastry for the Crust.
2. Defrost it by leaving it out on the countertop.
3. Sprinkle a Silpat mat lightly with flour and roll out the pastry the size of
   your dish.
4. Spray or paint the bottom of your dish with oil and then drop the pastry in the
   base and set it aside.

Filling

1. Heat the butter in a pan and sauté broccoli florets, mushrooms, red pepper, and garlic until just tender.
2. Add the shredded meat (pre-cooked) to the mixture set it aside and let it cool down.
3. In a bowl, whisk together eggs, sour cream, cream, cream cheese, salt, pepper, and add the cheese at the end.
4. Add Basil, Thyme, and Rosemary spices to taste and mix through.
5. Pour this egg mixture directly on the unbaked pastry and then spoon in the veggie and meat mixture and spread it out evenly in the dish.
6. Bake in a preheated oven at 180C / 350F for an hour.
7. Test with a skewer and when it comes out clean when inserted it should be done.
8. The middle should be set, and not jiggly.
9. Remember it will continue to good slightly when you remove it from the oven, so do not overcook it.
10. Remove your dish from the oven and allow it to cool slightly before slicing.
11. Serve with a fresh salad as a full meal.