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Ingredient
Summer Picnic tomato and cheese quiche
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Cooking instructions
* Step 1
Chop your tomato and place in a sieve over a biwl. Add a little salt and allow to drain whilst you grate all your cheese and prepare the pastry.
* Step 2
Roll out your pastry to your desired thickness and to fit your pie tin. Use the tin to measure as you go.
* Step 3
Top the pastry into your tin and remove the baking paper if using store bought pastry. (If using homemade pastry lift it gently over the tin using the rolling pin). Use your fingers to gently press the pastry into place. TIP- use a rolling pin to cut the edges (as shown)
* Step 4
Remove the excess pastry and set aside to use for other pies or freeze to use later. Lightly prick the base with a fork
* Step 5
Add your drained tomatoes to the pastry and cheese. Season with pepper and herbs of choice. I used fresh thyme but you can also use fresh parsley, basil or coriander.
* Step 6
Crack 6 eggs into a bowl and add a splash of milk. Whisk with a fork with big circles to fluff air into the eggs. See A fun tip here:
* Step 7
Pour your mixture into the pastry case and bake in a preheated oven at 180c fan for 30 minutes.
* Step 8
Allow to cool completely in the tin and refrigerate until needed. Slice and enjoy
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