Serves:
0.5
sheet(s) of ready-rolled shortcrust pastry
1
small white onion(s) (diced)
4
eggs
80
ml
skimmed milk
50
g
grated mature cheddar
1
small handful(s) of chopped fresh parsley
1
salad tomato (sliced)
3
slices of cucumber
Recipe submitted by: Stephanie
Equipment needed: Quiche/tart dish, mixing bowl and whisk
Preheat the oven to 180°C/fan 160°C/gas mark 4.
Line a small quiche or tart dish with the pastry, pressing into the corners and trimming the edges.
In a bowl, whisk together the eggs and milk until smooth.
Stir in half the cheese, diced onion, parsley and salt, and black pepper to taste.
Pour the mixture into the prepared pastry case.
Arrange the tomato and cucumber slices on top in an attractive alternating pattern.
If you have any extra cheese, sprinkle it over the top.
Bake for 35–40 minutes, until the filling is set and lightly golden.
Allow the quiche to cool in the fridge before slicing into wedges to serve.
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