Cheese, Tomato and Basil Quiche

There really is nothing as lovely as fresh warm homemade quiche, or chilled quiche with a salad if preferred. I always consider quiche suitable for any meal and often like a slice for a snack, a quick meal or for supper.

Lovely served warm with homemade wedges and salad tomatoes.

Ingredients

• Half of a batch of home made pastry or enough to line a smallish dish suitable to cook the quiche (see Easy Peasy Pastry)
• A dab of oil to oil the dish
• 8 cherry tomatoes halved
• 80 g cheddar cheese, grated
• 1/4 tin of evaporated milk
• 3 eggs
• A little fresh basil chopped roughly if you have any

Method

1. Spray the dish with a little oil and line with the pastry
2. Blind bake gas mark 6 for about 15 mins. I used baking beans on foil for this step
3. While the pastry is baking, bake your tomatoes on a tray, with a little oil, salt and pepper rubbed over them
4. Beat together eggs and evaporated milk
5. After about 15 mins remove the pastry case and remove the baking beans
6. return to the oven for another 5-10 mins to cook the base a little
7. Remove from oven
8. Put a layer of cheese in the pastry case, then add your tomatoes and basil
9. Add the egg and milk mix
10. Add the rest of the cheese and a sprinkle of pepper
11. Add to the oven and cook gas mark 6 until golden brown and set

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