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Clover Tomato and Thyme Quiche

Clover Tomato Quiche

Clover Tomato and Thyme Quiche
Recipe by: Daleen van der Merwe

Serves: 6—8
Preparation: 35 minutes
Cooking: 50 minutes
1½ cups cake flour
125 g butter, chopped or grated
1 egg yolk
2—3 tbsp water
4 eggs
300 ml Clover Bliss Double Cream Yoghurt, plain flavour
½ t salt
¼ cup grated cheese
2 spring onions, finely chopped
200 g cherry tomatoes, halved
2 tbsp chopped thyme
black pepper
sprigs of thyme, to garnish
Sift the flour and salt and rub in the butter with finger tips until the mixture is crumbly.
Add the egg yolk and just enough water to mix in to a soft dough.
Turn onto a floured surface, knead 10 seconds until smooth.  Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 210 °C. Roll the pastry out to cover the base of a 23 cm quiche (fluted) tin.
Cover pastry with grease proof paper. Spread a layer of dried beans or rice on top.

Bake for 10 minutes.  Remove from oven, discard paper with rice. Return pastry to oven for another 5 minutes. Remove from oven and keep aside.
Reduce the oven heat to 180 °C.

Whisk the eggs, Clover Bliss plain yoghurt and salt until combined, stir in cheese and spring onions. Pour into pastry shell.

Arrange the tomato halves, cut side down, over the filling. Sprinkle with thyme and black pepper.
Bake at 180 °C for 30 minutes or until the filling is set and lightly golden.

Garnish with thyme.

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