dinner · lunch · quick and easy · recipes

Cheese and Tomato Quiche

9 inch ovenproof quiche dish.

serves 6/8

For the pastry recipe, click on the menu button above, blind bake the case for 10 minutes. Gas 4/ 350f/ 180c

200g cheddar cheese, grated
handful of cherry tomatos, halved
5 large eggs
260ml double cream
black pepper, to taste
sea salt, to taste
dried chives, to taste

Line a greased ovenproof dish with pastry and bake blind for 10 minutes.

Then add the grated cheese and place the halved tomatos on top.

Using a hand mixer, beat together the salt, pepper, eggs and cream. Pour over the cheese and sprinkle with the chives.

Bake for 30-35 minutes until the quiche is set.

Serve hot or cold. Store covered in the fridge for up to 3 days or can be frozen.

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