After the success of my Stilton & Brocolli quiche recipe with my non cake eating husband I decided to make another quiche for him!
He loves anything with cheese so I decided on cheese and tomato for this one. I got some lovely San Marzano tomatoes in the supermarket today and thought these would be lovely in this recipe.
This is perfect in the summer with salad and new potatoes for a delicious light lunch or for dinner.
Start by making the pastry - this can be done the day before if you prefer. Put the flour, salt and butter in a food processor and pulse until the texture of fine breadcrumbs.
Add the egg and water and mix until the pastry starts to come together.
Form the pastry into a ball and wrap in clingfilm or similar and place in the fridge for at least 30 minutes.
Roll out the pastry and line a 23cm tart tin.
Prick holes with a fork all over the base.
Then put a sheet of baking parchment over the top and fill with baking beans. Put back in the fridge for at least 1 hour before baking.
When ready to bake pre-heat the oven to 200 degrees centigrade (180 fan) and place a baking sheet in the oven to heat up.
Bake in the oven on the pre-heated baking sheet for 15 minutes.
Remove the parchment and beans then bake again for 10 minutes until the base is cooked.
Reduce the temperature of the oven to 180 degrees centigrade (160 fan).
To make the filling put the cream in a large measuring jug and add the grated cheese (keep a little back to sprinkle on the top), eggs, salt and pepper and whisk together with a fork.
Prepare the tomatoes by cutting into halves.
Carefully pour the cream mixture into the tart.
Arrange the tomatoes on the top.
Sprinkle the remaining grated cheese on the top.
Bake for 40 minutes in the pre-heated oven. It should be set but with a slight wobble.
You can eat it warm or cold.
Cheese and Tomato Quiche
Sarah's servings: 6
Sarah's skill: Medium
Baking time: 65 minutes
Ingredients:
Pastry
245g Plain Flour
Pinch of Salt
100g Cold Unsalted Butter
1 large Egg
1 Tbsp Cold Water
Filling
4 large Eggs
400ml Double Cream
5-6 San Marzano Tomatoes
150g Grated Cheddar Cheese
Pinch of Salt
Pinch of Pepper
Method:
Pastry Put the flour, salt and butter in a food processor and pulse until the texture of fine breadcrumbs.
Add the egg and water until the pastry starts to come together.
Form the pastry into a ball and wrap in clingfilm or similar and place in the fridge for at least 30 minutes.
Roll out the pastry and line a 23cm tart tin.
Prick holes with a fork all over the base then put a sheet of baking parchment over the top and fill with baking beans.
Put back in the fridge for at least 1 hour before baking.
When ready to bake pre-heat the oven to 200 degrees centigrade (180 fan) and place a baking sheet in the oven to heat up.
Bake the tart case in the oven on the pre-heated baking sheet for 15 minutes.
Remove the parchment and beans then bake again for 10 minutes until the base is cooked.
Reduce the temperature of the oven to 180 degrees centigrade (160 fan).
To make the filling put the cream in a large measuring jug and add the eggs, grated cheese (keep a bit back to sprinkle on the top), salt and pepper and whisk together with a fork.
Carefully pour the cream mixture into the tart and arrange the tomatoes on the top.
Sprinkle the remaining cheese over the top.
Finally bake for 40 minutes in the pre-heated oven. It should be set but with a slight wobble.
Sarah's extra slice......
I used a 23cm Silverwood tart tin for this recipe.
You could use any cheese in this recipe it doesn't have to be cheddar. Red Leicester also works well.
You could also add chopped chives or spring onions too.