Tomato quiche

Tomato quiche

This delicious family-sized quiche is perfect for sharing outdoors.

By , 21 September 2015
Tomato quiche
  • Ready in: 70 mins
  • Serves: 8
  • Price: 72p per serving
Nutritional Info
Each 111g serving contains
  • Fat 32
  • Sat Fat 17
  • Sugar 2.6
  • Salt 0.59
  • Cals 384
of your reference intake.
Typical energy values per 100g: 1449kJ/346kcal.
  • 250g ready made shortcrust pastry
  • 1 bunch spring onions, sliced
  • 15g butter
  • 200g Crème Fraîche
  • 150ml single cream
  • 4 large free-range eggs
  • 75g mature Cheddar cheese, grated
  • 10 baby plum tomatoes, halved
  • Few sprigs thyme (optional)
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Roll out the pastry and use it to line a 23cm flan tin. Prick the base. Lay a sheet of baking paper on the pastry and weigh it down with rice. Bake for 10 minutes, remove the rice and paper and return to the oven for 5 minutes.

  • Reduce the oven temperature to 180C/160C Fan/Gas 4. Cook the spring onions in the butter until they soften.

  • Beat the crème fraîche, cream and eggs. Stir in the cheese and spring onions and season. Pour into the tin.

  • Arrange the tomatoes in the quiche, cut side up. Bake for 25 minutes, then decorate with sprigs of thyme, if liked.