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.
- 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!