Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/gas mark 6.
2.
Whisk the
eggs (2)
in a bowl with a pinch of salt.
3.
Slowly add the
cream (200 mL)
and keep whisking. Season the mixture with salt and pepper.
4.
Sprinkle a bit of the
truffled cheddar (140 g)
into the bottom of each pastry case.
5.
Pour in the egg and cream mixture to near the top of the
pastry cases (6)
, leaving enough room for the tomatoes and extra cheese.
6.
Add four pieces of
sundried tomatoes (12)
to each pastry case and sprinkle with more truffled cheddar.
7.
Bake in the oven for 20-25 minutes – when the filling is barely set. It will keep cooking when you remove it from the oven.
8.
Enjoy hot or cold with a dressed
salad (to taste)
, or as part of a full picnic spread.
9.
The quiches will keep in the fridge for 2-3 days if you want to make them ahead. You can also freeze a cooked quiche for up to three months.