Alma's Cheese & Tomato Quiche Recipe at MyDish

Alma's Cheese & Tomato Quiche

5 stars based on 13 reviews Rate this Recipe

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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    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

    By Views 43592  Added Wed Jul 9 2008


    Versatile recipe - great with salad

     

    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 Read More

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