Fresh Tomato and Goats Cheese Quiche

READY IN: 1hr 15mins
YIELD: 1 Quiche




  • Sift flour and salt into a bowl, add parmesan and rub in the butter until it resembles breadcrumbs.
  • Add 2-3 tbsp of cold water, and briefly knead to make a smooth dough. Wrap in cling film and chill for 20 minutes.
  • Preheat oven to 200C/gas 6/fan oven 180°C Put a baking tray into the oven.
  • Use pastry to line a 23cm/9in loose bottomed flan tin. Prick base with a fork, line with greaseproof paper and fill with baking beans. Bake on the hot baking tray for 10 minutes.
  • Remove beans and paper and bake for 10 minutes.
  • Set aside. Reduce oven to 180C/Gas 4/fan oven 160°C.
  • Fry the Shallot and garlic in the oil for 4 minutes.
  • Mix with tomatoes and parsley in a bowl. Spoon into pastry.
  • Break the eggs into the bowl, whisk with mustard, double cream, chilli sauce and seasoning. Pour this over the filling, top with the goats cheese and bake for 30-35 minutes until golden.
  • Allow to cool slightly before serving.