Cheddar and tomato quiche
Average rating:
Pesto and chives give this classic quiche some extra flavour - but it's still simple enough to appeal to the kids
-
Prep time: 10 mins
-
Cooking time: 1 hr 10 mins
cooking -
Serves: 8-10
-
Skill level: Easy peasy
-
Costs: Cheap as chips
Ingredients
When buying eggs, look for the Lion Quality symbol: this indicates they're British-laid and have been vaccinated against salmonella.
- 225g (8oz) ready rolled shortcrust pastry
- 3tbsp pesto sauce
- 175g (6oz) mature Cheddar, grated
- 5 large Lion Quality eggs
- 500g tub crème fraîche
- 4tbsp freshly snipped chives
- 4 plum tomatoes, sliced lengthways
- 1tbsp olive oil
- Salt and freshly ground black pepper
Method
- Preheat the oven to 200°C (400°F, gas mark 6). Use the pastry to line a 20cm (8in) fluted deep flan tin. Trim the edges, line the base with greaseproof paper and fill with baking beans. Bake for 20 mins, removing the beans for the final 5 mins.
- Spread the pesto sauce over the base and scatter over a third of the Cheddar. Beat the eggs, crème fraîche, chives and seasoning together, and stir in the remaining cheese. Pour into the pastry case and bake for 20 mins or until the filling is beginning to set.
- Arrange the sliced tomatoes on top of the quiche, overlapping them slightly. Brush with the oil and bake for a further 30 mins. Serve warm or cold.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
-
Cheese recipes -
Cheese and tomato bake -
Cheap family recipes -
Bacon and tomato macaroni cheese -
Cheap quick & easy recipes -
Dolcelatte and sunblush tomato jacket -
Tomato recipes -
Macaroni cheese with a twist -
Vegetarian recipes -
Stuffed peppers with brie -
Simple main recipes -
Michelle Conway's ham and pepper quiche
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
