The tomatoes used here are home-grown "Indigo Rose". This variety is supposed to be a true superfood with extremely high levels of vitamins and antioxidants, specially bred for extra nutrition and containing the same antioxidants as blueberries. They do have a lovely intense flavour and look very dramatic. Of course, you could make this recipe with any tomatoes you choose - an assortment of colours and sizes would look good.
Ingredients:
Shortcrust pastry (I made my own but of course you could use ready-rolled or even a pre-cooked tart shell).
Black tomatoes, halved (enough to cover the top of the quiche).
1 large onion, finely sliced
1 tablespoon olive oil
100g strong cheddar, grated
3 eggs, beaten
½ pint milk
Method:
Ingredients:
Shortcrust pastry (I made my own but of course you could use ready-rolled or even a pre-cooked tart shell).
Black tomatoes, halved (enough to cover the top of the quiche).
1 large onion, finely sliced
1 tablespoon olive oil
100g strong cheddar, grated
3 eggs, beaten
½ pint milk
Method:
- Heat a tablespoon of olive oil in a large pan and add the sliced onion Cook over a low heat, stirring regularly, until the onions are soft and golden.
- Heat the oven to 180 c
- Line a greased 23cm flan tin with the pastry and bake blind (How to blind bake pastry).
- Beat the eggs for the filling into the milk until incorporated and then stir in the grated cheddar. Season with salt and pepper.
- Spoon the caramelised onion into the base of the pastry case, spreading it to the edges. Pour the milk mixture over the top
- Bake for 15-20 mins until almost set.
- Remove from the oven and arrange the tomatoes over the top pushing them into the filling slightly. Return to the oven and bake for a further 10 to 15 minutes or until the filling is slightly browned and set.
Last edited:
