By Laura Bakhtiarian
As seen in Adelady magazine, issue 3.
If you’re looking to entertain with ease, this quiche is perfect for sharing and you can find all the ingredients in your local Romeo’s store. Love love love!
Time : 1 hr 20 mins + refrigeration time
Serves : 8 to 10
300g sour cream
¼ cup (35g) Mil Lel Shredded Parmesan
30g pack (½ cup) chives, finely chopped
400g cherry tomatoes, halved
2 tbsp fresh thyme
1 ½ cups (185g) plain flour
125g butter, chilled and cubed
1 egg yolk
2–3 tablespoons iced water, as needed
1 extra egg yolk, whisked for brushing
- Preheat oven to 180°C.
- To make the base, add the flour and butter to a food processor and process until it resembles fine breadcrumbs. With the processor running, add egg yolk and combine. If the dough seems too dry, add ice-cold water.
- Turn the mixture out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
- Roll pastry out between 2 sheets of nonstick baking paper until it is large enough to line a 21cm (12 inch) tart pan. Trim the edges and prick the base with a fork. Refrigerate for 15 minutes.
- Place non-stick baking paper over the pastry and fill with baking weights (or raw rice).
- Bake for 15 minutes, uncover and bake for a further 5 minutes. Remove from oven and use a pastry brush to coat the inside of the base with the egg wash. Bake for another 5 minutes to seal the tart, then set aside.
- Beat together the eggs and sour cream, and stir in the parmesan and chives.
- Pour the egg mixture into the pastry shell.
- Arrange the tomatoes, cut side down, over the filling. Sprinkle with fresh thyme and cracked pepper.
- Reduce oven to 160°C and bake for 30 minutes, or until the filling is set and golden.
- Serve immediately or refrigerate and serve cold.