Tomato quiche

Recipe from: 4/19/2001 12:00:00 AM
Ingredients 6
Servings 1


Serving Change
  • 1
    quantity basic shortcrust pastry (see recipe)
  • 9
    ripe but firm tomatoes, thickly sliced
  • 250
    mozzarella cheese, thinly sliced
  • 45
    basil pesto
  • 1
    quantity basic egg custard (see recipe)
  • salt and freshly ground black pepper to taste


Preheat the oven to 200 ºC and line a 30 cm quiche pan with the shortcrust pastry. Bake blind. Arrange alternating layers of tomato and mozzarella in the baked pie dish so they overlap slightly. Stir the pesto into the egg custard and pour over the cheese and tomato. Bake for about 30 minutes. Reduce the oven temperature to 180 ºC and bake for another 10 minutes until set. Serve immediately.

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