Cheese and tomato quiche - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Medium
Ingredients
For the pastry
- 200 g Plain white flour
- 100 g Butter (unsalted)
- Salt
For the filling
- 200 g Cherry tomatoes halved
- 3 Egg(s) (free range)
- 150 ml Milk (whole)
- 4 tbsp Double cream
- 1 tbsp Chives chopped
- 75 g Cheddar cheese grated
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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.
For this step you'll need:
- 200g Plain white flour
- pinch Salt
- 100g Butter (unsalted)
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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.
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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).
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4
Sprinkle most of the cheese in the pastry case, top with the tomatoes and sprinkle with chives.
For this step you'll need:
- 55g Cheddar cheese grated
- 200g Cherry tomatoes halved
- 1 tbsp Chives chopped
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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)
For this step you'll need:
- 3 Egg(s) (free range)
- 150ml Milk (whole)
- 4 tbsp Double cream
- 20g Cheddar cheese grated