" Versatile recipe - great with salad "
Alma's Cheese & Tomato Quiche
Added on Wed Jul 9 2008
Views 352
The Basics
- Dish: Baking
- cuisine: German
- Serves: 6 (ish
- Prep Time: 0hrs 15 mins
- Cooking Time: 0hrs 50 mins
Ingredients
- 8oz Shortcrust pastry
- '¼ pint Milk
- '¼ pint single cream
- 3 Eggs - beaten
- 4oz Mature cheddar - grated
- 2 Large Tomatoes - sliced
- To taste Seasoning
- Pinch Herbs - optional
Method
Method
1 - Make pastry by sifting 8oz flour into a bowl. Mix 4oz butter /margarine into flour rubbing in with fingertips until mixture looks like breadcrumbs. Sprinkle in cold water (about 1 teaspoon to each oz of flour) and knead together until a firm consistency.
2- Roll out on a floured work surface. (or cheat and buy it readymade!)
Line a metal flan dish with the pastry
3 -Heat milk and cream together until just under boiling (with herbs if included)
Stir in beaten eggs and most of the grated cheese.
Season with salt & pepper to taste
4- -Pour into flan dish.
Arrange sliced tomatoes on the top and sprinkle over remaining grated cheese
5- Put into a preheated oven at Mark 6/200C for 10 minutes then reduce to Mark 3/170C for a further 40 minutes or until set (depending on the type of oven you have).
We always ate this with a selection of salads.
You can make a less rich version using the following instead of adding cream-
* Not so rich version:
½ pint milk (or ½ pint milk and water)
2 eggs, beaten
Seasoning
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The Story Behind The Recipe
A dish with a real love story!
My mother, a lifelong vegetarian regularly put her cheese and tomato quiche on the menu from the early 60s when quiches became a fashionable addition to a housewife’s recipe collection. As a favourite recipe, she continued to serve it up just for my father and herself nearly every week (they were married for over 65 years)
This is where the love story comes in – it wasn’t until my father was ill in hospital and we were trying to encourage him to eat that we discovered the real truth. On suggesting that we brought in one of mum’s quiches he turned round and said ‘I’ve never liked quiches – I’ve only eaten them as I didn’t want to upset your mother!’ Now that is true love!
Despite my father’s views on quiche I must add that they were lovely and quiches of all types have remained a real favourite with the rest of us as a very versatile dish which can be dressed up or down to suit any occasion. It’s another dish which can be made to use up ingredients – by making the less rich version and adding different vegetables, bacon,ham, etc – the choice of fillings is yours to experiment with!
