Cheddar, Tomato & Fresh Herb Quiche Recipe at MyDish

Cheddar, Tomato & Fresh Herb Quiche

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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


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    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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    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)

    By Views 1582  Added Tue Jul 7 2009


    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!

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