Cheese & Tomato Quiche

  • Total Time

    1h 10m
    • Prep Time

      30m
    • Bake Time

      40m
  • Serves

    4
  • Skill Level

    Intermediate
  • Dietary Needs

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Cheese and tomato, a classic combination that works wonderfully in this light quiche. Serve with salad for a light lunch or with new potatoes and vegetables for quick dinner. This is perfect made with homegrown tomatoes and creamy cheddar cheese.

Method

  1. 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.

  2. 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 20 cm round, loose bottom flan tin and press into the base and up the sides. Trim the edges. Place in the fridge to chill for 15 minutes.

  3. Preheat the oven to 220°C (200°C fan, gas mark 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 mark 5).

  4. Sprinkle most of the cheese in the pastry case, top with the tomatoes and sprinkle with chives.

  5. Beat the eggs, milk and cream together with a little black pepper and pour into the pastry case. 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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