Cheese & Tomato Chutney Quiche

Yields: 6 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 50 Mins Total Time: 1 Hr

The perfect summer recipe for outdoor dining; a rich and creamy quiche that is ever so delicious with a super tasty layer of tangy tomato chutney.  I have also made this with Tomato & Chilli Chutney and it was absolutely gorgeous.



0/8 Ingredients
Adjust Servings


0/4 Instructions
  • Preheat the oven to 190°C/170°C Fan/Gas mark 5. Roll out the pastry on a lightly floured surface to a large round, enough to line a 20cm round shallow tart tin, with removable base, leaving some excess pastry over hanging the rim.
  • Line the pastry with baking paper and baking beans and blind bake for 15-20 minutes until the sides are set and lightly golden. Remove the paper and the beans, brush the pastry with 1 beaten egg yolk. Place in the oven for a further 5-10 minutes. Remove from the oven, whilst warm, cut off the excess pastry to level the rim of the tin, allow to cool.
  • Spread the tomato chutney over the cooled pastry base and sprinkle with the grated cheese.
  • In a large jug whisk together the eggs, double cream, milk and pepper. Place the tart onto a baking sheet and place into the oven for 30 - 35 minutes or until the filling is firm. Serve with salad, enjoy!

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