Cheddar and Tomato Quiche

• 8 ounces ready rolled shortcrust pastry
• 3 tablespoons pesto sauce
• 6 ounces sharp cheddar cheese, grated
• 5 large eggs
• 1 lb creme fraiche
• 4 tablespoons chives, freshly snipped
• 4 roma tomatoes, sliced lengthways
• 1 tablespoon olive oil
• salt & freshly ground black pepper

1. Preheat the oven to 400F Use the pastry to line an 8in fluted deep flan tin.
2. Trim the edges, line the base with greaseproof paper and fill with baking beans.
3. Bake for 20 mins, removing the beans for the final 5 minutes.
4. Spread the pesto sauce over the base and scatter over a third of the Cheddar.
5. Beat the eggs, creme fraiche, chives and seasoning together, and stir in the remaining cheese.
6. Pour into the pastry case and bake for 20 mins or until the filling is beginning to set.
7. Arrange the sliced tomatoes on top of the quiche, overlapping them slightly.
8. Brush with the oil and bake for a further 30 minutes Serve warm or cold.

rolled shortcrust, pesto sauce, cheddar cheese, eggs, creme fraiche, chives, roma tomatoes, olive oil, salt

Taken from www.food.com/recipe/cheddar-and-tomato-quiche-413260 (may not work)