Puff Pastry Cheese and Tomato Quiche
Quiche, new potatoes and salad cream is my absolute guilty pleasure of a summer supper. The quiche is usually shop bought, the potatoes buttery Jersey Royals and the salad cream definitely Heinz. Who wants to bugger around making your own quiche after a long day at work? Well, as it turns out, I do; that’s because my Puff Pastry Cheese and Tomato quiche can be on your Wednesday night table in under 45 minutes.
No blind baking needed here, lovely readers. And no soggy bottoms either; a pre heated baking tray to place your quiche pan on, saves the day here. My fillings were some Isle of Wight cherry tomatoes with just a whiff of chives. My cheese was a motley selection of cheese board odds and ends, just pick something strong and tasty. The shop bought puff pastry is best if it’s the all butter variety, but not the end of the world if it isn’t. Cut this to roughly fit your 9 inch round tin, fashioning a crimped edge with the scraps. It’s all just too simple for words.
At last it’s warmed up a touch so I’m drawn to all things picnic based. No need to pop to the supermarket for your favourite quiche, thanks to me, you can bloody well make your own.
If you’re family aren’t huge tomato fans, at least two of mine picked the tomatoes out, then feel free to sub in some crispy bacon or chunky ham in their place. The sour cream adds a lovely tang, but I’m led to believe, some thick Greek yoghurt could take it’s place. Go with basil, or any other wilting herbs you have in your fridge, but the chives add a touch of onion to the quiche, which I love.
Start by pre heating your oven to 170 ℃ fan assisted. Place a large baking tray in the oven to pre heat too, big enough to fit your 23cm round quiche tin later. Butter the aforementioned quiche tin. Next, remove the puff pastry from its packing and lay on a board. Cut a circle to fit your round tin, leaving a border of around 5cm around the edge of the pastry.
Lay the pastry into your buttered tin and use any scraps to fashion a border around the edge. Crimp the edges if you’re feeling boujee.
Just like mine, it doesn’t have to be a work of art, think rustic. Halve your cherry tomatoes and place in the base of the tin along with 3/4 quarters of the grated cheese.
Now, take a large jug and measure in the sour cream then add the 4 if large, or 5 if smaller, eggs, with plenty of salt and black pepper. Whisk until combined.
Stir through the chopped chives them pour on the egg mixture, ensuring it covers the cheese and tomatoes evenly.
Top with the reserved grated cheese, then remove the hot baking tray from the oven, place the quiche onto the tray then cook for 35 minutes. By which time your quiche should be golden, just set and smelling bloody amazing.
Leave it to cool slightly, if you can bear, before cutting into generous slices and garnishing with some more chives. You can also serve this at room temperature, packed up in your picnic basket.
It’s not often I show people my bottom, but…….
It’s definitely not soggy.
Lucy x
Puff Pastry Cheese and Tomato Quiche
You will just need bowls and a well buttered 9inch or 23cm round baking tin and a large baking tray to put it on
Makes one large tart, enough for 4 to 6
1 sheet puff pastry, mine was 320g and the all butter variety
125g cherry tomatoes, halved
175g cheese, grated, mine was a mix of Cheddar and Red Leicester
4 large eggs, or 5 smaller ones
125ml sour cream
2 to 3 tablespoons chopped chives
Plenty of salt and pepper
More chives to garnish
Pre heat your oven to 170℃ fan assisted and place a large baking tray, big enough to hold your round quiche tin, in to the oven to heat up. Butter, oil or spray your round quiche tin well.
Unroll your puff pastry and, using your tin as a template, cut round it, adding an extra 5cm or so to create the edge of your quiche. Place the pastry into your tin, using any of the scraps to ensure the pastry reaches the top of the tin. Crimp any over hanging edges into a decorative crust, if you like. Halve your cherry tomatoes and add to the quiche. Top with most of the cheese, reserving a handful for the top.
In a large jug whisk the eggs and the sour cream until smooth. Season with salt and pepper then mix in the chopped chives. Pour the egg mixture over the cheese and tomatoes, making sure it gets into all the crevices. Top with the remaining cheese.
Place your quiche on the pre heated oven tray then cook for around 35 minutes, or until the pastry is golden and crisp and the filling is just firm.
Leave to cool slightly before scattering with more chives, then cut into generous wedges. You can also wrap in foil and take on a picnic, chilled bottle of rose optional.
This will keep in the fridge for 2 or 3 days, and can be briefly reheated in a hot oven or by the slice in the airfryer.
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