Cherry Tomato Quiche
- 1 sheet of ready-rolled puff pastry approximately 34cm x 34cm
- 250g assorted cherry tomatoes, chopped
- 200ml single cream
- 200ml milk
- 4 eggs, plus 1 egg yolk
- Freshly ground pepper
- ¼ teaspoon salt
- 60g strong hard cheese, grated
Preheat the oven to 200°C/180°C fan/Gas Mark 6.
Line the quiche/flan tin with the puff pastry, trim away any excess and prick the bottom with a fork, taking care not to go all the way through.
Bake blind for 10 minutes, then remove from the oven and reduce the temperature to 180°C/160°C fan/Gas Mark 4.
Fill the pastry case with the cherry tomatoes.
Mix together the cream, milk, eggs, salt and pepper. Pour the mixture over the tomatoes and sprinkle with grated cheese.
Bake for 30 minutes or until set and golden brown on the top.