Herbed tomato quiche

Herbed tomato quiche

By
From
Baking
Serves
6
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1 1/2 cups cream
2 eggs
2 egg yolks
2 tablespoons tomato paste
salt and freshly ground black pepper
4 tablespoons grated swiss or gruyere cheese
25cm * plain shortcrust pastry [rid:3140], flan case, baked blind
2 tomatoes, cut into 1 cm slices
2 tablespoons chopped parsley
1 tablespoon chopped fresh mixed herbs (such as lemon thyme, oregano, basil, chives)
3 tablespoons grated parmesan cheese
2 teaspoons butter

Method

  1. Preheat the oven to 190°C.
  2. Combine the cream, eggs and yolks, tomato paste and salt and pepper to taste and beat lightly. Add 2 tablespoons of the Swiss or gruyère cheese. Spoon the custard into the flan case. Arrange the tomato slices on top and sprinkle with a little more salt and pepper and the herbs. Top with the remaining Swiss and parmesan cheeses and dot with small pieces of butter.
  3. Bake on the top shelf of the oven for 20–25 minutes or until the filling is set and the top is golden. Remove the quiche from the tin and cool on a wire rack.
Tags:
baking
bakery
margaret
fulton
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