Cherry tomato quiche
- British Lion eggs
- May 30
- 2 min read

Credit and permission to share: British Lion Eggs.
As a catering manager home made quiche was very popular - warm, fresh out of the oven, when it first comes out the filling used to stand proud above the pastry. We made a different version every day.
Later, we also had our own chickens at home for a while mainly so the children could learn about where eggs came from - we had ones that lay white, brown and even blue eggs.
So, it is with great pleasure to share this recipe.
You will need:
This quiche makes a great party dish or a Tupperware lunch. It’s cheesy, it’s herby and wonderfully mild thanks to cherry tomatoes.
Ingredients
6 medium British Lion eggs
1 ready rolled short crust pastry
160ml milk
50 double cream
40g parmesan, grated
40g cheddar, grated
80g baby spinach, roughly chopped
10g fresh oregano, leaves picked and chopped
300g cherry tomatoes, halved
Salt and pepper to taste
Method
You will need a 23 cm diaphragm tin (preferably with a removable base) and baking beans
Preheat the oven to 200*C|180*C fan.
Lay the pastry across the tin, leaving it on provided baking paper. Press the pastry to the sides of the tin delicately, just so it sticks. Don’t trim off the edges as your pastry will shrink, so it’s better to do this after blind baking it.
Take the baking paper off and prick the pastry with a fork. Put the paper back on the pastry and fill the tin with baking beans.
Bake for 15 minutes, then take the tin out of the oven and remove the paper and the beans.
Bake for another 5 minutes, until lightly browned.
Whilst the pastry is in the oven, make the quiche filling. In a big mixing bowl whisk together the eggs, milk and double cream. Season with salt and pepper and whisk until well combined.
Add the parmesan, cheddar, spinach and oregano and mix again.
Pour the quiche mixture into the tin and arrange the tomato halves on top, pressing them lightly into the mixture. Bake the quiche for 30 minutes, until starts browning.
Take the tin out of the oven and trim off the excess pastry with a serrated knife.
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