CHEESE AND TOMATO QUICHE

Preparation Method :

• To make the pastry, sift the flour and salt into a bowl. Rub in the fat until the mixture resembles fine breadcrumbs, then mix to a firm dough with cold water. Wrap in foil and chill for ½ - ¾ hour.
• Turn out on to a floured surface and knead quickly and lightly until smooth. Roll out into a thin circle and use to line a 20 cm / 8 in diameter glass, china or pottery flan dish.
• Pinch the top edge into tiny flutes, then prick all over with fork. Cook uncovered on Full for 6 minutes, turning the dish twice.
• If the pastry has bulged in places, press down gently with a hand protected by an oven glove.
• Brush all over with the egg yolk and cook on Full for 1 minute to seal any holes. Leave to stand while preparing the filling.
• Arrange the sliced tomatoes on a plate lined with kitchen paper, cover with another sheet of kitchen paper and cook on Full for 5 minutes, turning once.
• Drain and allow to cool slightly. Cut each rasher into three pieces and place over the base of the pastry case.
• Beat the eggs with the milk or cream and season with the mustard,salt and pepper to taste. Strain carefully into the flan over the bacon and sprinkle with nutmeg and grated cheese.
• Cook uncovered on Full, turning the dish four times, for 10 - 12 minutes or until bubbles just begin to break across the centre. Allow to stand for 10 minutes before cutting. Eat warm or cold.