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Cheese & tomato Quiche

Cheese & tomato Quiche

Suitable for vegetarians

Allergens

Gluten, Wheat, Milk, egg

Ingredients

ingredients
Item Quantity Allergen
Plain flour 280g Gluten, wheat
Whole wheat flour 170g Gluten , Wheat
Margarine stork 225g Milk
Water 200ml
Fresh tomatoes or broccoli 1kg
Eggs 600g Egg
Dried skimmed milk 12.5g Milk
Water 100ml
Black pepper 4g
Cheddar cheese 300g milk
Mixed leaf salad 175g
Cucumber 250g
Cherry tomatoes 200g
Red onions 100g
Grated carrots 20g
Watercress 25g

Method

  • Steam the broccoli until tender and drain.
  • Sieve the flour, add the margarine and rub in to make fine breadcrumbs, Add water to make dough.
  • Roll out the dough to line baking trays. Parbake at 180c, 350f Gas 4 for 10mins.
  • Make up the dried milk and whisk in the eggs and pepper.
  • Place the broccoli or tomatoes, and cheese on a pastry base, then add the egg mix and top with 50g grated cheese.
  • Bake in the oven at 180c, 350f, gas 4 for 30 - 45min.
  • serve quiche with salad

*note this can be broccoli or tomatoes, the school preference.

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