Cheese, tomato & onion quiche

This will be my one and only quiche. Absolutely not worth the hassle. It is very evident that baking is just not for me.

Ingredients

• 1 tbsp olive plus extra for the tin

• Plain flour, for dusting

• 320g shortcrust pastry

• 1 onion finely chopped

• Large bunch of spring onions, finely sliced

• 4 eggs, plus 1 egg yolk

• 250ml whole milk

• 1 tomato, sliced

• Small bunch of chives, finely chopped

• 150g mature cheddar, grated
  

Method

1. Lightly grease a loose-bottomed, flan tin.

2. Lightly dust a work surface with the flour and tip the pastry out onto it.

3. Roll out the pastry into a circle that’s bigger than the flan tin, gently lay the pastry into the tin and press carefully into the base and sides. Leave any overhang over the sides of the tin.

4. Chill in the fridge for 30 mins.

5. Heat the oil in a frying pan, stir in the onion with a large pinch of salt and fry gently for 15 mins until beginning to soften.

6. Add the spring onions and cook for a few mins until slightly softened.

7. Transfer to a plate and leave to cool slightly.

8. Heat the oven to 180C fan.

9. Use a sheet of baking parchment to line the pastry, fill with baking beans and bake for 15-20 mins.

10. Remove the beans and parchment and bake for a further 5-10 mins until lightly golden and sandy to the touch.

11. Whisk together the eggs, egg yolk, milk and chives in a jug and season well with salt and black pepper.

12. Reduce the oven temperature to 160C fan.

13. Place the flan tin on a baking sheet and scatter the onions evenly over the base.

14. Sprinkle over most of the grated cheddar and pour over the egg mixture.

15. Top with the rest of the cheese and tomato slices and bake for 25-30 mins, until set and lightly golden.

16. Remove and allow to cool for 10-15 mins before slicing.