The winter has dragged on for far too long. Too much illness and coughing and central heating switched on. Let’s coax the summer out with this sunny quiche recipe. You could add anything you like in terms of flavour – try adding cheese or bacon or mushrooms – just remember to remove some of the other ingredients so the filling doesn’t all spill out over the top. You of course always need the eggs and cream. They’re the base to carry everything else.
All comments gratefully received. Here are some Eastery recipes you might like too:
Last week: Cadbury creme egg mess and White chocolate and cranberry hot cross buns
One year ago: Mini Simnel cupcakes and Chocolate orange easter spiced fudge and Eastery two tone cupcakes and Easter apostles scone loaf
Two years ago: Mini chocolate birds nests and Hot cross biscotti
Cherry tomato, onion and basil quiche
Ingredients
- 280g plain flour
- 140g butter
- 2 large eggs
- 284mls double cream
- 300g cherry toms
- 50g red onions chopped very finely
- Lots of freshly ground black pepper
- Fresh basil for serving
Kitchen Aid instructions: Use the flat beater to make the flour and butter into breadcrumbs. Add black pepper and then on speed 1 add icy cold water until the pastry JUST comes together. Wrap in clingfilm and refrigerate for an hour. (Or rub the fat in to the flour, add pepper and add icy cold water until pastry just comes together.)
Line a 23cm quiche tin with a loose bottom with the pastry, rolling to about 3mm thick. Trim the edges (roll a rolling pin over the top for a quick way to do this) and chill or freeze if possible for another 30 minutes. Then pop greaseproof paper into the shell, fill with baking beans or uncooked rice and bake in a preheated 200C/Gas 6 oven for 20 minutes. Then remove the beans and paper and bake for another 10 minutes until the bottom of the pastry shell is fully cooked.
Then add the other ingredients (whisked together with a fork) into the shell and bake for 20 – 25 minutes until golden brown and well set. Leave to cool on a wire rack and serve with fresh basil.
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Holly Bell 