Cheddar Tomato and Onion Quiche

Mmmm!  Real men love quiche!!  It's official!

Serves:
4-6

Ingredients:

I pack 500g (18 oz) ready made shortcrust pastry (I use Jus-Rol (it's Vegan Society approved)- or make your own)
100g (3.5 oz) onion, finely chopped
1 tbsp butter
100g (3.5 oz) cherry tomatoes, halved
100g (3.5 oz) mature vegetarian cheddar cheese, grated
1 tsp dried or fresh parsley, finely chopped
3 eggs
100ml (3.5 fl oz) milk
1 tsp mustard
Any fresh herbs for decoration

METHOD:

Preheat oven to 200 degrees C / Gas Mark 6.

Roll out the pastry on a floured surface and use to line a greased 20cm (8 inch) diameter flan dish.

In a frying pan, melt the butter and fry the onion gently for a few minutes until soft.  Remove to one side to cool.

Sprinkle the cheese evenly across the pastry, do the same with the onion, and finally the tomato halves. 

Beat the egg and mustard into the milk, then pour enough of this into the pastry shell to come just a little shy of the rim (not brimful, as you will need to carry to the oven without spilling!).  Sprinkle the herbs across the top, and season well with salt and pepper.

Place in the oven and cook for 25 minutes, or until the surface has risen slightly and until the pastry edge and the top of the quiche begin to turn golden brown in places.

Allow to cool for a few minutes before slicing.  Decorate with fresh basil or other herbs if liked.

Serve with salad and green beans and hot new potatoes.  Also lovely served cold (cover and refridgerate once cooled).  A balsamic vinegar reduction is gorgeous with this - I buy mine ready made from Tesco in a squeezy bottle and it's divine.

Arnie Vore gave this another 9/10, commenting surreally that it was lovely and that he had never eaten anything like it.