Tomato Quiche

Ingredients

 

Serve 4

• 1 quantity Short Crust Pastry (refer recipe)

• 4 large tomatoes, peeled, seeded, and cut into small cubes

• 4 large eggs

• 2/3 cup/150 ml milk

• salt and freshly ground black pepper to taste

• 2/3 cup/150 g heavy/double cream

• 5 oz/150 g freshly grated Gruyere cheese

• 2 cloves garlic, finely chopped

• 1 tbsp finely chopped parsley

• 4 leaves basil, torn

• 1 tbsp finely chopped thyme

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Method:

1. Prepare the pastry and chill in the refrigerator. Drain the tomatoes in a colander for 1 hour.

2. Preheat the oven to 400°F/200°C/gas 6. Oil a a-inch (23-cm) pie pan.

3. Beat the eggs and milk in a large bowl until frothy. Season with salt and pepper.

4. Stir in the tomatoes, cream, cheese, garlic, parsley, basil, and thyme.

5. Roll the dough out and use it to line the pan, letting it overlap the edges. Prick with a fork. Pour the filling into the pan.

6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Serve hot or at room temperature.