Broccoli and Tomato Quiches


Cheese Pastry

8 oz plain flour
pinch of salt
generous pinch of cayenne
4 oz butter or margarine
4 oz hard Cheddar cheese, finely grated
1 egg, beaten


3 eggs
2 oz garlic herb soft cheese, at room temperature
1/2 cup milk
salt and freshly ground black pepper
6 oz broccoli, cooked
2 tomatoes, sliced


  1. To make the pastry, sift together the flour, salt and cayenne.
  2. Rub in the fat until the mixture resembles fine bread crumbs. Add the cheese and beaten egg and mix to a firm dough.
  3. Turn onto a lightly floured surface and knead as little as possible until smooth.
  4. Roll out to l/4-inch thickness and line four small quiche tins. Chill whilst preparing the filling.
  5. Beat the eggs into the garlic herb cheese, then add the milk, salt and pepper.
  6. Cut the broccoli into 1-inch pieces and divide between the quiche tins with the tomato slices.
  7. Pour the egg mixture over the top and cook in a preheated moderately hot 190°C (375°F) oven for about 20 minutes until golden and set. Serve warm.

Makes 4 servings.

Source: Soups and Starters