Tomato and olive quiche

I really wanted to try this but until the first mouthful, I had serious doubts about this recipe. I thought it would be too bitter. It is actually very tasty, melting in the mouth, de-li-cious!


Serves 4:

For the pastry
90g wholemeal flour
90g plain flour
80g butter, cut into cubes
1 tsp mixed Italian dried herbs
1 pinch salt
3 TBSP cold water

1. Sieve the flours in a large bowl. Add the herbs and salt. Add the butter until the mixture ressembles bread crumbs.
2. Add the water and knead well until a smooth ball is formed.
3. Roll out onto a floured surface.
4. Place onto a greased quiche dish.
5. Prick with a fork, cover with baking paper, pour baking beans and cook blind for 10min. Remove the baking paper and beans and cook for a further 5min. (180degrees).


For the filling
2 TBSP olive oil
1 TBSP Dijon mustard
6 tomatoes, cut into 6 or 8
1 onion, chopped
120g olives, sliced
3 TBSP fresh basil, chopped
220g Gruyere cheese, grated

1. Whisk together the olive oil and mustard and spread at the bottom of the cooked pastry case.

2. Fry the onion in a little butter for 2 min, add the tomatoes and fry until cooked. Drain. (you can discard the juice or keep it as a sauce to serve with the quiche) Place the tomato mixture into the pastry case.

3. Mix the olives and basil and sprinkle on top of the tomato mixture in the case.

4. Top with the grated cheese.

5. Place in the 180 degrees pre-heated oven for 20 minutes. Serve immediately with a mixed leaves salad.