Cherry tomato quiche
Time to make: 1 hr , plus 20 mins chillingSubscribe now for more delicious vegetarian recipes delivered straight to your door!
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
- 225g flour, plus a little for rolling
- pinch salt
- 115g reduced-fat spread
- 5 eggs
- 1 cup light evaporated milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups cherry tomatoes, halved
- 2 spring onions, chopped
- 1/4 cup grated parmesan cheese
- 1/4 cup grated reduced-fat cheddar cheese
- 1/2 cup fresh basil
Total fat 20g
Saturated fat 5g
Dietary fibre 2g
1 Preheat oven to 190°C. Lightly grease a 20cm flan tin. To make pastry, sift flour and salt in a bowl and rub in spread to form breadcrumbs. Stir in enough cold water to make a soft dough (about 3 tablespoons). Bring dough together with your hands and knead for a few minutes on a lightly floured surface.
2 Roll out pastry slightly larger than tin. Use pastry to line tin. Trim overhanging pastry using a sharp knife. Chill in refrigerator for 20-30 minutes.
3 Bake blind (cover pastry surface with baking paper and for weight use beans or rice) for 15 minutes. Remove beans.
4 To make filling, whisk eggs and milk until combined. Add seasoning. Arrange tomatoes in pastry case, scatter spring onions over then pour egg mixture over. Sprinkle with cheeses. Bake for 30-40 minutes or until just set. Allow to rest for 5 minutes before slicing. Garnish with basil and serve.