Name: Truffled cheddar and sundried tomato quiche
Total time: 2100 s
Yield: 6
Ingredients: 6 savoury pastry case; 2 egg; 200 millilitre double cream; 140 gram truffle cheddar; 12 sundried tomatoes; to taste salad

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Whisk the eggs (2) in a bowl with a pinch of salt.

Step 3

Slowly add the cream (200 mL) and keep whisking. Season the mixture with salt and pepper.

Step 4

Sprinkle a bit of the truffled cheddar (140 g) into the bottom of each pastry case.

Step 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.

Step 6

Add four pieces of sundried tomatoes (12) to each pastry case and sprinkle with more truffled cheddar.

Step 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.

Step 8

Enjoy hot or cold with a dressed salad (to taste) , or as part of a full picnic spread.

Step 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.

Truffled cheddar and sundried tomato quiche

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