Herbed tomato quiche

Herbed tomato quiche

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
375ml cream
2 eggs
2 egg yolks
2 tablespoons tomato paste
freshly ground black pepper
4 tablespoons swiss or gruyere cheese, grated
1 x 25 cm shell * plain shortcrust pastry [rid:5323]
2 tomatoes, cut into 1 cm slices
2 tablespoons parsley, chopped
1 tablespoon fresh mixed herbs, chopped
3 tablespoons parmesan cheese, grated
2 teaspoons butter

Method

  1. Combine cream, whole eggs, egg yolks, tomato paste, salt and pepper and beat lightly. Add 2 tablespoons Swiss cheese. Spoon custard into flan case.
  2. Arrange tomato slices on top, sprinkle with salt, pepper and herbs and top with remaining Swiss and parmesan cheeses. Dot with small pieces of butter.
  3. Bake on top shelf of a preheated moderately hot oven (190°C) for 20–25 minutes or until filling is set and top is golden. Remove quiche from pan and let it cool on a wire rack.
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