Woodland Cheddar and Tomato Quiche
Preparation time: 10 minute + 1 hour 10 minutes cooking
Serves 8 – 10
5 large Woodland Eggs
225 g (8 oz) ready rolled shortcrust pastry
3 tablespoons pesto sauce
175 g (6 oz) mature Cheddar, grated
500 g tub crème fraîche
4 tablespoons freshly snipped chives
4 plum tomatoes, sliced lengthways
1 tablespoon olive oil
salt and freshly ground black pepper
1 Preheat the oven to Gas Mark 6/200°C/400°F. Use the
pastry to line a 20 cm (8-inch) fluted deep flan tin. Trim
the edges, line the base with greaseproof paper and fill with
baking beans. Bake for 20 minutes, removing the beans for
the final 5 minutes.
2 Spread the pesto sauce over the base and scatter over a
third of the Cheddar. Beat the eggs, crème fraîche, chives
and seasoning together, and stir in the remaining cheese.
Pour into the pastry case and bake for 20 minutes or until
the filling is beginning to set.
3 Arrange the sliced tomatoes on top of the quiche, overlapping
them slightly. Brush with the oil and bake for a further 30 minutes.
Serve warm or cold.
