Marrow and tomato quiche

‘Tis the season for quiches – they are cozy and simple enough to throw together with whatever you have around. But they are also a great way to highlight the full flavors of fall tomatoes and squashes.

This quiche is particularly tender and delicate in flavor – even my gran liked it, and she is a hard cook to please!

You’ll need:

• 1 sheet puff pastry (working in a restaurant, I can tell you no one ever makes their own anymore – it takes too long!)
• 9 oz creme fraiche
• 5 oz low fat milk
• 1/2 tsp ground nutmeg
• 3 eggs
• 1/2 cup mild cheddar cheese, grated
• 1 large tomato, sliced into rounds
• 1/2 small marrow/green squash, sliced thinly
• salt, pepper
• olive oil

1. Preheat oven to 375F (190C). Stretch out pastry like you would for a streusel, and drape over a 9 inch pie plate.

2. In a medium-sized mixing bowl, whisk together creme fraiche, eggs, milk, salt, and pepper. Add the grated cheese and nutmeg.

3. Pour the filling into the pie plate – it will be pretty full so be careful – then add the marrow and tomatoes on top. Drizzle the vegetables with a little olive oil and add another pinch of salt on top. Drape, pinch, and trim the pastry as necessary – I like to keep it rustic.

4. Bake for 30-40 minutes until the filling is set firmly in the middle. You may want to add a little bit more olive oil on top of the veggies once you take the quiche out of the oven.

And remember, don’t ever make just one!