Tomato
and Basil Quiche
Ingredients
·
1
cup(150g) plain flour
·
75
gbutter, chopped
·
1egg
yolk
·
1
tbsplemon juice, approximately
·
30
gbutter, extra
·
1(350g)
medium leek, sliced thinly
·
3eggs
·
300
mlcream
·
3/4
cup(90g) cheddar, grated
·
3(270g)
small ripe tomatoes, peeled, cut into 1cm slices
·
3/4
cupfresh basil, chopped coarsely
·
1/2
cupflat-leaf parsley, chopped coarsely
·
1
tbspparmesan, finely grated
Steps
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.
(you
can use artichoke instead of the leaks and add spring onions)
http://www.foodtolove.com.au/recipes/tomato-and-basil-quiche-25748
