Scott came home with a bucket load of home grown tomatoes from Sally's garden so I made this tomato quiche for dinner, I also had some mushrooms in the fridge so added them to the quiche.
There was plenty left for Scott's lunch next day.
Ingredients
2 sheets frozen shortcrust pastry
80 g mushrooms, sliced
1 onion, diced
3 tomatoes, peeled, sliced
4 eggs
80 ml milk
3-4 tbsp thickened cream
70 g grated cheese
1 tsp dried basil
Method
1. Preheat oven to 180°C. Allow pastry sheets to become partially thawed. Line base and sides of a loose-based fluted flan tin with pastry, trim to fit. Prick base of pastry with a fork. Freeze for 15 minutes.
2. Meanwhile, heat 1 tbsp of oil in a frying pan over a medium-high heat. Add mushrooms and onion. Cook until softened and just tender, approx 4 minutes. Set aside.
3. Bake pastry for 10 minutes or until golden. Remove from oven.
4. Sprinkle 1/3 grated cheese over base of pastry. Top with mushroom, onion and tomatoes.
5. Whisk together eggs, milk, cream, 1/3 cheese and basil. Season with salt and pepper. Pour into pastry case, top with remaining 1/3 cheese. Bake for 30-35 minutes or until golden and just set.
Serve with a side salad or chips.
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