the water and knead gently into a soft dough. On a floured work
finish the filling, whisk together the milk, egg, soft cheese, parmesan and chessar until combined. Stir into the tomato and onion mixture and gently pour into the pastry case until filled to the top. Grate some more cheddar on top. I found that I had too much filling for the case, maybe because my case was too small. I put the remaining filling into little ramekin dishes and baked in the oven with the quiche so that it could be eaten anyway and not wasted.
Put the cheese andtomato into the short paste case. Half of a tomato. With Christmas coming just around the corner, many people are getting their baking sheets ready for Yuletide baking and forgetting the savoury treats for those that don't have a sweet tooth
Arrange the sliced tomato over the top and sprinkle with the remaining cheese. This quiche was Delicious, yes with a capital D - just the right amount of cheesiness with beautifully softened onions topped with sweet baby plum tomatoes
160 g cubetti di pancetta with herbs. 1160 g cubetti di pancetta with herbs 1 large shortcrust pastry case (approx 230g), shop-bought or homemade 3 large eggs 200 ml half-fat crème fraîche 200 ml semi-skimmed milk 50 g grated mature cheddar 2 tbsp snipped chives