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25
Ingredients
2
tbsp green pesto
300
g cherry tomatoes
100
g Woolsery Petite goats
cheese
4/5
free range eggs
200
ml double cream
1
tsp Dijon mustard
Twist of black pepper
250
g short crust pastry (can
be made with gluten free
flour) or line the quiche dish
with thinly sliced potato
Method
Roasted cherry tomato, goats cheese & pesto
quiche
recipe from Melanie Dixon
Slice cherry tomatoes in half, arrange on a non-stick baking tray & roast
in a medium oven.
While the tomatoes are cooking, make your pastry & leave it to rest in the
fridge.
Make the quiche filling by breaking the eggs into a measuring jug then
adding an equal volume of cream. Whisk in the mustard & black pepper.
Roll out your pastry, line the quiche dish & spread the pesto over the
bottom. Add the cherry tomatoes then pour in the cream & egg mixture.
Crumble the goats cheese over the top then bake for approx. 30 minutes