Tomato and Basil Quiche

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