Quiche

Method

1. 1Line desired tray/dish with puff pastry and place into the fridge to firm up.
2. 2Spray the tray prior with canola oil.
3. 3Take fresh tomatoes and quarter. Deseed and dice.
4. 4Sauté the onions in a thick-bottomed pan with oil on a low flame.
5. 5In a bowl whisk the eggs with the black pepper and salt. Once combined slowly whisk in the milk.
6. 6Set the combi oven to 170°c on bake.
7. 7Take out the puff pastry cases from the fridge. Working quickly, in each one sprinkle evenly the tomato and onion then a light sprinkle of cheese and chives. Divide all the ingredients between the pastry cases.
8. 8Making sure the oven is hot and ready to go and then pour in the quiche mix so that it covers the filling, leaving a 0.5-1cm gap from the top. The will prevent spillage and the quiche sticking to the tray.
9. 9Cook until the pastry has cooked through on the base and the egg mix has firmed up.