Tomato and basil quiche

tomato and basil quiche
1H 15M



1.Preheat oven to 200°C (180°C fan-forced). Grease a 23cm flan tin.
2.Sift flour into a large bowl, rub in butter. Add yolk and enough juice to mix to a firm dough. Cover; refrigerate for 30 minutes.
3.Roll pastry onto a floured surface until large enough to line tin. Ease pastry into tin, press into base and side; trim edge.
4.Line tin with baking paper; fill with dry beans or rice. Bake for about 10 minutes. Remove paper and beans; bake for a further 5 minutes.
5.Meanwhile, in a medium frying pan, melt extra butter; cook leek, stirring, for about 1-2 minutes, or until tender.
6.In a medium bowl, combine eggs, cream and cheese, stir in leek mixture; pour into pastry case.
7.Combine basil and parsley; roll edge of tomato slices in herbs; place on top of leek mixture; sprinkle with cheese.
8.Bake quiche for 30 minutes. Serve.

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