Lunch/Dinner Cream Cheese, Cheddar and Tomato Quiche
Serves : 10
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Ingredients
- 1 x 320g ready rolled short crust pastry, room temperature
- 160g cherry tomatoes, halved
- 20g wild rocket
- 5 eggs
- 100g Boursin cheese
- 200ml semi skimmed milk
- Freshly ground black pepper
- 200g extra mature cheddar cheese
- 1 x bag mixed salad leaves
Nutrition
| Calories column | Fat column | Saturates column | Sugars column | Salt column | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
|
|
Method
-
Preheat the oven to 200°C, fan 180°, gas mark 6 and remove the pastry from the fridge while you wait for the oven to heat, you want it to be pliable and unroll without cracking. Lightly grease a deep sided 24cm loose bottomed tart tin.
-
Unroll the pastry and gently roll with a rolling pin into a square big enough to cover the tart case. Place paper side up into the tin and press into all the edges, then lift off the parchment paper. Leave the excess pastry hanging over the edges.
-
Lay the parchment paper back lightly across the pastry and fill with dried rice or baking beans and place in the oven to bake for 20 minutes.
-
Take out of the oven and remove the baking parchment and rice/beans, then return to the oven for another 5 minutes until golden brown.
-
Reduce the oven to 160°C, fan 140°C, gas mark 3.
-
Crack the eggs into a large bowl, add the herby soft cheese whisk together until smooth. Add the milk and plenty of black pepper and whisk until combined.
-
Layer half the tomatoes, rocket and cheese into the tart case then repeat again, finishing with a sprinkling of cheese.
-
Pour the egg and cheese mixture over the top then place in the oven to bake for 30-35 minutes, until just set and golden brown. Remove and cool slightly, then cut into wedges and serve with a green salad.
