Cherry tomato and basil quiche

A classic dish that's great hot or cold, this tomato, Cheddar and basil quiche is easy to make.

Serves: 4

Preparation time: 15 minutes

Cooking time: 55 minutes

Freezing time: 5 minutes (for the pastry)

Reviews (0)

0.0/5 stars Av. customer rating

You will need

375g pack ready rolled shortcrust pastry, further rolled out so that it is 2cm wider than original
75ml British semi skimmed milk
3 medium British free range eggs
335g cherry tomatoes, halved

Preheat the oven to 220°C, fan 200°C, gas mark 8. Press the pastry into a 23cm round fluted tart tin, allowing it to drape slightly over the edges. Trim the excess and prick the base all over with a fork. Chill in the freezer for 5 minutes.
Line the chilled pastry case with baking parchment, fill with baking beans or rice and bake in the oven for 10 minutes. Remove the paper and beans or rice and return to the oven for another 2 minutes.
Remove from the oven and reduce the heat to 200°C, fan 180°C, gas mark 6.
In a jug, whisk together the milk and eggs and season with freshly ground black pepper. Arrange the cherry tomatoes over the pastry base, pour over the egg mixture then scatter with the cheese and basil leaves.
Bake on the middle shelf for 35-40 minutes, until golden brown and set. Cover with a sheet of foil if the top is browning too quickly during cooking.
Meanwhile, put the potatoes in a medium pan and cover with cold water. Bring to the boil and cook for 10-12 minutes until tender. Drain.
Cut the quiche into wedges and serve with the salad and potatoes.

Add products to your trolley individually or simply add them all and remove any you don't need later.