Cheddar, Tomato & Fresh Herb Quiche
Ingredients
- 80g mature cheddar cheese (I use beer & garlic cheddar or pickled onion cheddar)
- 250ml Creme Fraiche
- 3 large eggs
- 8 basil leaves
- 8 oregano leaves
- sprinkle salt and freshly ground black pepper
- 1 savoury flan case (cheat!!)
- 4 baby plum tomatoes (sliced)
Method
- Preheat your oven to 190 deg C
Beat your eggs in a medium sized bowl & season with salt & black pepper
Pour in the creme fraiche and grated cheddar and mix altogether (reserve a bit of cheddar to sprinkle on top)
Line the bottom of your flan case with the basil and oregano leaves (tear them roughly, but not too small)
Pour the filling mixture into your flan case nearly up to the top (you may have a bit left)
Top with the sliced tomatoes and sprinkle the remaining cheddar on top
Bake in the oven for about 35 mins or until browned.
Leave to rest (rhe filling will reduce in height to that of the flan case) and serve at about room temp for the best flavour
Tips
- The cheddar I use for this recipe comes from Melton Mowbray & I buy it from our Farmer's Market. But the recipe would work well with any good mature cheddar I am sure!
I use fresh herbs in this recipe, as I believe it gives the best flavour and texture - as well as giving the quiche a bit of colour too!
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I'm far too lazy to make pastry (so I cheat!), but not too lazy to make sure I have the best cheddar for this quiche!