Cheddar and Tomato Quiche
"Pesto and chives give this classic quiche some extra flavour - but it's still simple enough to appeal to the kids."
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 8 ounces ready rolled shortcrust pastry
- 3 tablespoons pesto sauce
- 6 ounces sharp cheddar cheese, grated
- 5 large eggs
- 1 lb creme fraiche
- 4 tablespoons chives, freshly snipped
- 4 roma tomatoes, sliced lengthways
- 1 tablespoon olive oil
- salt & freshly ground black pepper
directions
- Preheat the oven to 400°F Use the pastry to line an 8in fluted deep flan tin. Trim the edges, line the base with greaseproof paper and fill with baking beans. Bake for 20 mins, removing the beans for the final 5 minutes.
- Spread the pesto sauce over the base and scatter over a third of the Cheddar. Beat the eggs, crème fraîche, chives and seasoning together, and stir in the remaining cheese. Pour into the pastry case and bake for 20 mins or until the filling is beginning to set.
- Arrange the sliced tomatoes on top of the quiche, overlapping them slightly. Brush with the oil and bake for a further 30 minutes Serve warm or cold.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
