Cheese, tomato and herb quiche
Eat Rainbow Love
Eat Rainbow Love
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  • 175 g plain flour
  • pinch of salt
  • 40 g lard
  • 40 g margarine
  • 1 tsp thyme
  • 2-3 tbsp water
  • 1 small onion
  • 350 g tomatoes
  • 1 tsp thyme
  • 1 tsp basil
  • 2 tbsp boiling water
  • 250 ml milk
  • 1 egg
  • 1 tbsp light soft cheese
  • 2. Add the boiling water and simmer for 5
  • 5. Add the water and knead gently into a soft dough. On a floured work
  • 6. To 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.
  • 7. Bake in the oven for 30



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