Tomato Quiche
Get your bake on with this beautiful Tomato Quiche, serve with a fresh green salad. It's a perfect lunchtime bite!
Ingredients
Shortcrust pastry:
- 400g Plain flour
- 200g butter
- 1 egg
- Water if needed
Custard:
- 200ml double cream
- 200ml milk
- 5 eggs
- 3 egg yolks
- Salt and pepper
Filling:
- 1 onion sliced, cooked in a knob of butter until caramelised
- 5 tomatoes 1/2d and baked at 120 for 1 hour
- 300g grated cheddar
- Few sprigs of thyme
Salad:
- Mixed green salad leaves
- 50ml veg oil
- 15ml white wine vinegar
- 1 tbs Dijon mustard
- Salt and pepper
Method
Preheat oven to 160 °C.
Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.
To make the filling, whisk together the eggs, cream, and milk then season.
Spread the filling all over the base.
Pour the custard into the tart tin, sprinkle the cheese over the top and put in the oven for 30-40 minutes.
Mix the dressing ingredients together, dress the salad leaves.
Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
Serve hot, warm or cold with salad.
Ingredients
Shortcrust pastry:
- 400g Plain flour
- 200g butter
- 1 egg
- Water if needed
Custard:
- 200ml double cream
- 200ml milk
- 5 eggs
- 3 egg yolks
- Salt and pepper
Filling:
- 1 onion sliced, cooked in a knob of butter until caramelised
- 5 tomatoes 1/2d and baked at 120 for 1 hour
- 300g grated cheddar
- Few sprigs of thyme
Salad:
- Mixed green salad leaves
- 50ml veg oil
- 15ml white wine vinegar
- 1 tbs Dijon mustard
- Salt and pepper
Method
Preheat oven to 160 °C.
Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.
To make the filling, whisk together the eggs, cream, and milk then season.
Spread the filling all over the base.
Pour the custard into the tart tin, sprinkle the cheese over the top and put in the oven for 30-40 minutes.
Mix the dressing ingredients together, dress the salad leaves.
Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
Serve hot, warm or cold with salad.
