Cheese and Tomato Quiche Lunchbox

Baking beads were a solid investment.

Sliced into 8 with a heap of salad and crudites on the side for lunchboxes

For the pastry case;
175g plain flour
100g butter
1 egg yolk
4 tbsp cold water

1. Cut the butter roughly into smaller peices and put in the food processor with the flour, egg yolk and water.
2. Pulse until the mixture moves from crumbs to a dough, then scoop out and knead a little to make sure all the butter has been worked through.
3. Chill for 20 minutes in the fridge so it's easier to roll.
4. Roll out to a few mm thick and line a round tin (around 8" diameter) pressing into the corners. Trim the edges off and prick the base with a fork.
5. Line with foil then tip in baking beads and bake at 200°C for around 15 minutes
6. Remove the foil and beads and bake for a further 3-5 minutes

For the filling;

4 eggs

100g cheddar cheese

8-10 cherry tomatoes

1/2 red onion

1. Grate the cheese finely and dice the tomatoes and onion into small pieces.
2. Scatter the tomato and onion over the pastry base, then scatter the cheese on top of them
3. Beat the eggs together and season with salt and pepper, then pour into the pastry base so the fillings are covered.
4. Turn the oven down and bake at 180°C for 30 minutes or so until the filling has set

Kept well in the fridge over the week, 1/8 of a quiche per serving with a heap of carrot, celery and bell pepper sticks on the side