Cherry tomato quiche

1 Preheat oven to 190°C. Lightly grease a 20cm flan tin. To make pastry, sift flour and salt in a bowl and rub in spread to form breadcrumbs. Stir in enough cold water to make a soft dough (about 3 tablespoons). Bring dough together with your hands and knead for a few minutes on a lightly floured surface.

2 Roll out pastry slightly larger than tin. Use pastry to line tin. Trim overhanging pastry using a sharp knife. Chill in refrigerator for 20-30 minutes.

3 Bake blind (cover pastry surface with baking paper and for weight use beans or rice) for 15 minutes. Remove beans.

4 To make filling, whisk eggs and milk until combined. Add seasoning. Arrange tomatoes in pastry case, scatter spring onions over then pour egg mixture over. Sprinkle with cheeses. Bake for 30-40 minutes or until just set. Allow to rest for 5 minutes before slicing. Garnish with basil and serve.