Prep time 15 mins Cooking time 45 mins Makes 1 large quiche 400g ready-made shortcrust pastry 250ml milk 250ml fresh cream 3 eggs, beaten 2 egg yolks, beaten 1 tsp nutmeg, freshly grated 1 tbsp olive oil 150g vine tomatoes 2 sprigs fresh thyme, leaves removed 1 garlic clove, peeled and chopped Preheat the oven to 200°C. Roll out the pastry to fit a 25cm tart tin and blind-bake in the tin, 15 mins. Whisk together milk, cream, eggs, egg yolks and nutmeg for about 3 mins. Strain the mixture, season with salt and freshly ground black pepper and pour into the prepared tart case. Bake in the oven for 30 mins or until set. Heat olive oil in a saucepan over low heat. Add tomatoes, thyme and garlic, and fry, about 5 mins. Serve quiche topped with the tomatoes. TIP: Quiche is a delicious way to showcase your favourite ingredients – or use up leftovers (avoid food waste!). Add lightly cooked fish or vegetables to the egg mixture before baking, or smoked fish such as salmon. Got cheese to use up? Quiche is the perfect vehicle.