Recipe: Tomato and Parmesan Quiche

Ingredients:

• 300g cherry tomatoes
• Olive oil
• 60g grated parmesan
• 3 eggs
• 2 small pots of creme fraiche
• Handful fresh basil, chopped
• 280g flour
• 140g butter
• Seasoning

Instructions:

1. Combine the flour and butter with 1/2 tsp salt and 8 tbsp water. Roll out the dough to a circle ca. 5cm larger than your pastry tin. Gently lay the dough over the tin, push into the corners and chill for 20 mins while heating the oven to 200℃.

2. Half the cherry tomatoes, put them in a roasting dish. Drizzle with olive oil and season. Place in the bottom of the oven. Prick the pastry base with a fork, cover with baking paper and baking beans, blind bake for twenty minutes. After removing the paper and beans, bake for a further 5 - 10 minutes. Remove pastry and tomatoes from the oven.

3. Beat the eggs in a bowl. Gradually add the creme fraiche and then the basil. Sprinkle half the parmesan on the base, place the tomatoes on top, pour over the creme fraiche mix and sprinkle with the remaining parmesan. Bake for 20 - 25 minutes until golden brown.