Serves 4

For the pastry

500g pack of shortcrust pastry (all butter if available)

OR

make your ownshortcrust pastry

For the quiche filling (for 27cm quiche tin)

Olive oil

Knob of butter

I large and 1 medium sized white onion

4 medium sized tomatoes

8 cherry tomatoes

115g Gruyère

60g extra mature cheddar

5 medium sized eggs

150ml double cream

Seasoning

Take the eggs out of the fridge to come up to room temperature.

To prepare the pastry case

1. Butter the 27cm quiche tin and then dust with flour.
2. Dust a rolling pin and roll the pastry (turning the pastry after each roll), to a depth of 4-5mm.
3. Lay the pastry over the rolling pin and drape over the quiche tin.   Mould the pastry into the tin, making sure that you push the pastry into the case, being generous with the pastry around the edges.
4. Leave 3-4cm of pastry overhanging the edges of the tin.
5. Return to the fridge for 30 minutes.
6. Pre-heat the oven to 200°C

To roast the tomatoes

1. Cut the cherry tomatoes in half and the medium sized tomatoes into 3 thick slices (see image).
2. Line a baking tray with greaseproof paper.
3. Place the tomatoes on the tray, cut side up.
4. Season, then drizzle with olive oil.
5. Place in the hot oven for 20 minutes, then increase the heat to 210°C and cook for another 5-10 minutes.
6. Remove the tray from the oven and set aside to cool.

To blind bake the pastry

1. Remove the pastry case from the fridge and use a fork to gently stab the pastry  (do not prick the pastry if you have a quiche dish with holes).
2. Crumple up a piece of greaseproof paper that is slightly larger than the pastry tin and place into the pastry case.
3. Fill with baking beans and then place in the hot oven for 15 minutes.
4. Remove from the oven and then remove the greaseproof paper and baking beans. Brush the case with beaten egg and return to the oven for 5 minutes.
5. Remove from the oven and set aside. 
6. Lower the oven temperature to 190°C??

To make the quiche filling

1. Peel and finely dice the white onion.
2. Melt a knob of butter in the bottom of a pan, along with a drizzle of olive oil, over a medium to low heat.  Add the onion and saute until translucent and soft.  Remove from the heat.
3. Grate the cheeses and mix well to combine.
4. Spread the onion mixture over the bottom of the pastry case.
5. Sprinkle over the grated cheese.
6. Carefully remove the roasted tomatoes from the greaseproof paper and arrange on top of the cheese. (A fish slice or flat spatula is great for this).
7. Mix together the eggs and the cream. Season.
8. Carefully pour the egg mixture over the filling.
9. Place in the hot oven and cook for 25 - 35 minutes until the filling has set.