Cheddar and Tomato Quiche

1. 1

   Preheat the oven to 400F Use the pastry to line an 8in fluted deep flan tin.

2. 2

   Trim the edges, line the base with greaseproof paper and fill with baking beans.

3. 3

   Bake for 20 mins, removing the beans for the final 5 minutes.

4. 4

   Spread the pesto sauce over the base and scatter over a third of the Cheddar.

5. 5

   Beat the eggs, creme fraiche, chives and seasoning together, and stir in the remaining cheese.

6. 6

   Pour into the pastry case and bake for 20 mins or until the filling is beginning to set.

7. 7

   Arrange the sliced tomatoes on top of the quiche, overlapping them slightly.

8. 8

   Brush with the oil and bake for a further 30 minutes Serve warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.