Cherry tomato quiche
- 225g flour, plus a little for rolling
- pinch salt
- 115g reduced-fat spread
- 5 eggs
- 1 cup light evaporated milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups cherry tomatoes, halved
- 2 spring onions, chopped
- ¼ cup grated parmesan cheese
- ¼ cup grated reduced-fat cheddar cheese
- ½ cup fresh basil
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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.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 5g
Dietary fibre 2g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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