Tomato quiche

Tomato quiche

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

By , 21 September 2015

(4 votes)

Tomato quiche

  • 1 Hour 10 Mins

  • Serves: 8

Nutritional Info
Each 111g serving contains

  • Energy

    1608KJ

    384KCAL

    19%

  • Fat

    32g

    high

    45%

  • Saturates

    17g

    high

    83%

  • Sugars

    2.6g

    low

    3%

  • Salt

    0.59g

    med

    10%
of your reference intake.
Typical energy values per 100g: 1449kJ/346kcal.
Ingredients
  • 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)
Method

  • 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.