Friday - - Good Food -

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.

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