Makes 8 servings



For the Pastry
1 1/3 cup AP Flour
3 tbsp butter, softened
1 large Egg
Pinch of salt

For the Filling
4 Green Onions, sliced
1 1/2 cups Milk
3 Eggs, beaten
1 1/2 cups Shredded Cheese (I use Sharp Cheddar)
10 Cherry Tomatoes, cut into thirds

Salt and pepper to taste


Preheat oven to 350°F.

For the Pastry
Add the flour and butter to the bowl of a food processor and start to mix.
Slowly add the beaten egg while still mixing. Add about a tablespoon of water to the mix. It should start to form a ball of dough. If it has not come together add a little bit more water.
Roll out the pastry dough on a clean, floured surface and line the bottom of a 9 1/2 inch pie dish with the pastry. Trim the edges. Poke the bottom of the pie crust with a fork.
Place aluminum foil over the pie crust and bake for 8 minutes.
Remove foil and bake for a further 4 minutes.
Remove pie crust from the oven.

For the Filling
In a small frying pan, add a little oil and brown the green onions slightly. This should only take a few minutes. Remove from heat and let cool.
Take a large mixing bowl and add the milk and eggs and whisk together.
Add in the cheese and green onions to the mix and stir well.
Take the pie crust and evenly lay half of the cherry tomato pieces in the bottom.
Pour the filling mixture on top of the tomatoes. Distribute the remaining tomatoes evenly on top of the mix.

Bake for 35-40 minutes, until the filling is set and a knife inserted into the middle comes out clean.
Let the quiche cool for at least 10 minutes before serving.


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