- 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.