Additional Ingredients

200 grams	Cherry Tomatoes (halved)
3	Free Range Eggs (Happy Eggs)
150 ml	JUST MILK
4 tbsp	Cream (single or double)
1 tbsp	Chives (chopped)
75 grams	Cheddar Cheese (grated)

How to make Cheese and Tomato Quiche

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1. You will need a 20 cm round, loose bottom flan tin
2. To make the pastry, place the flour and a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
3. Roll out the pastry on a lightly floured work surface to the thickness of about a £1 coin. Lift the pastry over the rolling pin, then drape the pastry over the tin and press into the base and up the sides. Trim the edges. Place in the fridge to chill for 15 minutes.
4. Heat the oven to 220°C, 200°C fan, Gas 7. Line the pastry case with a circle of baking parchment and fill with baking beans. Bake the pastry case for 10 minutes until pale golden. Remove the baking parchment and beans and return the pastry case to the oven for a further 5 minutes until golden and crisp. lower the oven temperature to 190°C, 170°C, fan. Gas 5.
5. Sprinkle most of the cheese in the pastry case, top with the tomatoes and sprinkly with chives.
6. Beat the eggs, milk and cream together with a little black pepper and pour over the bacon. Sprinkle with remaining cheese. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm)

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