Herbed Tomato Quiche Recipe

It is best to use large French, shallow, false-bottomed flan ring 28cm, across but a smaller, deeper flan ring may be used. Make rich shortcrust and roll it out on a floured board in a circle to fit the flan tin. If using the smaller tin you may not need all the pastry. Remember it should be rolled thin. Lift the dough over a rolling pin into the flan ring and press the dough firmly into place. Cut off the excess dough with a floured rolling pin and reserve it for other use. In a bowl combine cream, whole eggs, egg yolks, tomato paste, salt and pepper, and beat lightly. Add 2 tablespoons Swiss cheese. Cut tomatoes into 1cm slices. Spoon custard into pastry shell. Arrange tomato slices on top, sprinkle with salt and pepper and herbs, top with remaining Swiss and parmesan cheese, dot with small pieces of butter. Bake the quiche on the top rack of a moderately hot oven, 190C (375F) for 25-30 minutes, or until the custard is set and the top is golden. Remove the quiche from the pan and let it cool on the rack.