1. Cook pasta in plenty of rapidly boiling water until al dente.
Drain and place in a large mixing stadium. Toss with a small amount of
oil and set by.

2. Heat oil in a large frying pan and saute onion and capsicum until
onion is cobwebby. Add mushrooms and cook until dull. Add
silver beet and stir for astir 1 minute until wilted. Remove from
heat and stir in the olives and semi-dried tomatoes. Cool for 20
proceedings.

3. Pre-heat oven to 160deg.C. Line a 25cm spring form tin with Glad
Broil.

4. Beat together the egg, cream and milk in a small bowl and add to
the pasta and stir through. Add the vegetable mixture and seasoning
and mix good. Pour mixture into prepared tin and smooth the rise.
Bake in oven for some 60 minutes or until set and lightly lucky.
Remove from oven and allow to cool in tin for 1/2 hour before opening
tin and cooling all.

Serves 8