Name: Cherry tomato and spinach quiche
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Ingredients: 250g cherry tomatoes; 18.20 gm olive oil; Salt; 150g baby spinach, steamed; 2 eggs; 125ml cream; 30g parmesan; 300g plain flour; 125g butter, chilled, cubed; Pinch salt; 1 egg yolk; 20.00 ml chopped fresh basil; 20.00 ml chopped fresh continental parsley

Cherry tomato and spinach quiche

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Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
60 minutes

Delicious and light cherry tomato and spinach quiche - ideal for a summer lunch.

Ingredients:

250g cherry tomatoes
18.20 gm olive oil
Salt
150g baby spinach, steamed
2 eggs
125ml cream
30g parmesan
300g plain flour
125g butter, chilled, cubed
Pinch salt
1 egg yolk
20.00 ml chopped fresh basil
20.00 ml chopped fresh continental parsley

Instructions:

Prepare the pastry by blending together the flour, butter, and salt until they form fine crumbs. Mix in the egg yolk, herbs, and 3 tablespoons of water until the dough comes together. Knead the dough until smooth, then cover with plastic wrap and chill in the refrigerator for 10 minutes.
On a floured surface, roll out the pastry and line a 35cm x 11cm rectangle flan tin with removable base. Trim the edges and refrigerate for 30 minutes.
Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Spread tomatoes on the tray, drizzle with oil, and sprinkle with salt. Roast for 15 minutes, then let them cool.
Prepare the tray with a non-stick baking paper lined with rice or baking beans. Bake for 15 minutes, then remove the paper and rice.
Arrange a layer of steamed spinach and tomatoes on the pastry. Combine eggs and cream, then pour over the filling. Sprinkle with Parmesan and bake until perfectly set.

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