TOMATO AND CHEDDAR QUICHE

Make the dough beforehand to save time. Quiche lasts well in the fridge so make a large one like this and keep the rest for when you feel peckish. SERVES 6 Preparation: 30 min Chilling: 15 min Cooking: 1 hour CRUST 150 g butter 500 ml (2 c) flour 2 ml (½ t) cayenne pepper pinch of salt 125 ml (½ c) grated cheddar cheese 1 egg yolk FILLING 15 ml (1 T) olive oil 2 onion, sliced 4 garlic cloves, crushed 4 sun-dried tomatoes,

coarsely chopped 8 black olives,

coarsely chopped 10 g fresh parsley,

chopped 250 ml (1 c) grated

cheddar cheese EGG CUSTARD 125 ml (½ c) cream 125 ml (½ c) milk 2 eggs, whisked salt and pepper TO FINISH 250 g cherry

tomatoes, halved Preheat the oven to 200 °C. Grease a 25-cm quiche tin with nonstick spray. 1 Crust Pulse the butter, flour, cayenne pepper and salt in a food processor until the mixture resembles breadcrumbs. 2 Add the cheese and egg yolk and pulse until the dough begins to form a lump around the blade (add a little ice-cold water if the mixture looks too dry). 3 Turn out and press together. Roll out on a floured surface and line the quiche tin with the dough. Chill in the freezer for at least 15 minutes. 4 Put a sheet of baking paper on the pastry crust and fill with dried beans or rice. Bake blind for 15 minutes. Remove the baking paper and dried beans/rice. 5 Filling Heat the oil and fry the onion and garlic until golden. Mix with the rest of the ingredients. Spread on the crust. 6 Egg custard Whisk the cream, milk and eggs together well and season with salt and pepper. Pour over the filling and bake for 20 minutes. 7 To finish Arrange the cherry tomatoes on the egg custard and bake for another 15 minutes or until completely set. Allow to cool slightly, slice and serve.