Wednesday, July 17, 2013

Cherry Tomato Quiche Recipe

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    • 225g flour, plus a little for rolling
    • pinch salt
    • 115g reduced-fat spread
    • 5 eggs
    • 1 cup light evaporated milk
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 1 ½ cups cherry tomatoes, halved
    • 2 spring onions, chopped
    • ¼ cup grated parmesan cheese
    • ¼ cup grated reduced-fat cheddar cheese
    • ½ cup fresh basil

    1. Preheat oven to 190°C. Lightly grease a 20cm flan tin. To make pastry, sift flour and salt in a bowl and rub in spread to form breadcrumbs. Stir in enough cold water to make a soft dough (about 3 tablespoons). Bring dough together with your hands and knead for a few minutes on a lightly floured surface.
    2. Roll out pastry slightly larger than tin. Use pastry to line tin. Trim overhanging pastry using a sharp knife. Chill in refrigerator for 20-30 minutes.
    3. Bake blind (cover pastry surface with baking paper and for weight use beans or rice) for 15 minutes. Remove beans.
    4. To make filling, whisk eggs and milk until combined. Add seasoning. Arrange tomatoes in pastry case, scatter spring onions over then pour egg mixture over. Sprinkle with cheeses. Bake for 30-40 minutes or until just set. Allow to rest for 5 minutes before slicing. Garnish with basil and serve.

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