Cheese and Tomato Quiche from The Times Cookery Book by Katie Stewart
On a lightly floured working surface roll the pastry out to a circle slightly larger than an 8-inch (20-cm) quiche tin or flan ring set on a baking tray. Line with the pastry and set aside while pr...
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Cooking tools:
- Rolling pin
- Tart pan
- Flan ring
- Baking sheet
Ingredients
- freshly milled pepper
- cayenne pepper
- 1 teaspoon chopped fresh parsley or chervil
- ½ level teaspoon salt
- 2 oz (50 g) grated Cheddar cheese
- 2 eggs
- ¼ pint (1½ dl) single cream
- ¼ lb (100 g) shortcrust pastry
- ½ lb (225 g) tomatoes
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