With a very forgivable hot water pastry, this cheese and tomato high crust quiche is very easy to make, and you can enjoy it warm or cold - perfect for picnics and lunch boxes.
Ingredients
- 250g plain flour
- Pinch salt
- 150g butter, cold
- 1/4 cup boiling water
- 8 eggs
- 300ml cream
- 300ml milk
- 1 tsp dried mixed herbs
- 1 1/2 cup grated cheese
- 2-3 tomatoes, sliced
Method
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Step 1Place flour in a large bowl and stir through salt. Add butter and use your finger tips to rub it into the flour until it resembles breadcrumbs. Add boiling water and stir to form a sticky dough, then use your hands to knead it until smooth. Form it into a disc then wrap in cling film and refrigerate for 30 minutes.
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Step 2Preheat oven to 180C. Remove pastry from fridge and place on a lightly floured surface. Roll into a circle approximately 35cm in diameter. Carefully lift and drape into a 25cm high-sided fluted tin. Press the dough gently into the tin, folding over the excess so the sides of the pastry case are double thickness. This dough is very forgiving so you can seal up any gaps or holes with extra dough. Refrigerate while you prepare the filling.
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Step 3In a large bowl, whisk together eggs, cream, milk and herbs. Season well with salt and pepper.
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Step 4Sprinkle half the cheese in the base of the pastry case. Pour in egg mixture. Sprinkle over remaining cheese and carefully place tomato slices on top. Bake for 60 minutes, covering the quiche with foil at the halfway mark if it is getting to brown on top. Quiche should be just set and a little wobbly in the centre.
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Step 5Allow to cool to room temperature and serve with a side salad.
Recipe Notes
+ 30 mins resting.
This would be delicious with diced pan-fried bacon stirred through the egg mixture.
For extra cheesiness, grate parmesan over the hot quiche when you remove it from the oven.
Recipe and photo by Greer Worsley.
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