Recipe 

Black Tomato, Cheese & Onion Quiche

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.

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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:
  1. 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.
  2. Heat the oven to 180 c
  3. Line a greased 23cm flan tin with the pastry and bake blind (How to blind bake pastry).
  4. Beat the eggs for the filling into the milk until incorporated and then stir in the grated cheddar. Season with salt and pepper.
  5. Spoon the caramelised onion into the base of the pastry case, spreading it to the edges. Pour the milk mixture over the top
  6. Bake for 15-20 mins until almost set.
  7. 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.
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