Tomato and basil quiche
Jun 30, 2009 2:00pm- 25 mins preparation
- 50 mins cooking
- Serves 8
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Ingredients
Tomato and basil quiche
- 1 cup (150g) plain flour
- 75 gram butter, chopped
- 1 egg yolk
- 1 tablespoon lemon juice, approximately
- 30 gram butter, extra
- 1 (350g) medium leek, sliced thinly
- 3 eggs
- 300 millilitre cream
- 3/4 cup (90g) cheddar, grated
- 3 (270g) small ripe tomatoes, peeled, cut into 1cm slices
- 3/4 cup fresh basil, chopped coarsely
- 1/2 cup flat-leaf parsley, chopped coarsely
- 1 tablespoon parmesan, finely grated
Method
Tomato and basil quiche
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1Preheat oven to 200°C (180°C fan-forced). Grease a 23cm flan tin.
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2Sift flour into a large bowl, rub in butter. Add yolk and enough juice to mix to a firm dough. Cover; refrigerate for 30 minutes.
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3Roll pastry onto a floured surface until large enough to line tin. Ease pastry into tin, press into base and side; trim edge.
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4Line tin with baking paper; fill with dry beans or rice. Bake for about 10 minutes. Remove paper and beans; bake for a further 5 minutes.
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5Meanwhile, in a medium frying pan, melt extra butter; cook leek, stirring, for about 1-2 minutes, or until tender.
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6In a medium bowl, combine eggs, cream and cheese, stir in leek mixture; pour into pastry case.
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7把罗勒香菜;辊番茄sli的边缘ces in herbs; place on top of leek mixture; sprinkle with cheese.
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8Bake quiche for 30 minutes. Serve.
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