Directions:
- Preheat the oven to 400°F Use the pastry to line an 8in fluted deep flan tin. Trim the edges, line the base with greaseproof paper and fill with baking beans. Bake for 20 mins, removing the beans for the final 5 minutes.
- Spread the pesto sauce over the base and scatter over a third of the Cheddar. Beat the eggs, crème fraîche, chives and seasoning together, and stir in the remaining cheese. Pour into the pastry case and bake for 20 mins or until the filling is beginning to set.
- Arrange the sliced tomatoes on top of the quiche, overlapping them slightly. Brush with the oil and bake for a further 30 minutes Serve warm or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.77 Kcal (1456 kJ) | ||
| Calories from fat | 237.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.37g | 41% | |
|---|---|---|---|
| Cholesterol | 117.06mg | 39% | |
| Sodium | 141.05mg | 6% | |
| Potassium | 105.8mg | 2% | |
| Total Carbs | 17.73g | 6% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 8.19g | 16% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 133.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 245.12 Kcal (1026 kJ) | ||
| Calories from fat | 167.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.59g | 41% | |
|---|---|---|---|
| Cholesterol | 82.5mg | 39% | |
| Sodium | 99.42mg | 6% | |
| Potassium | 74.57mg | 2% | |
| Total Carbs | 12.49g | 6% | |
| Sugars | 1.37g | 8% | |
| Dietary Fiber | 0.58g | 3% | |
| Protein | 5.77g | 16% | |
| Vitamin C | 3.1mg | 7% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 3% | |
| Calcium | 94.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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