This one is my mother's recipe which was passed down to her by my grandmother, so it actually is an heirloom recipe! And it's a family favourite.
This vegetarian quiche has heirloom tomatoes.
It's light and doesn't taste 'eggy' like some quiches can.
With just two ingredients, the base is so easy to make from scratch and worth it!
150g Butter, at room temperature
250g Plain Wholewheat flour
150ml Thickened Cream
1/2 Cup Parmesan, grated
Salt & Pepper
1 Large Heirloom Tomato
1 Stalk of Asparagus
1. Rub flour and butter between your fingers. then form it into a ball. If this is too crumbly you can add a dash of warm water to bring it together or 1 egg.
2. Using a rolling pin, roll the ball out between two sheets of baking paper.
3. Once rolled out, place into the fridge for 10-15mins to chill.
4. Pull the pastry out of the fridge and shape into the tart tin.
5. Prick holes into the base and blind bake using baking paper and rice for 15mins or until the crust is semi-baked on 170 degrees (fan forced).
6. Scatter the leek all over the tart along with some salt and pepper. Then pour the filling evenly in the base.
7. Bake for 35mins or until the filling becomes semi firm.
8. Place toppings on top and drizzle with a little olive oil.
9. Bake for a further 10-15mins.
10. Prick the centre of the tart with a sharp knife. If it comes out clean, it's ready.