Flageolet and Sage Derby Quicbe
Instructions:
- 6oz/175g shortcrust pastry (enough for a single-crust pie)
- 4 large tomatoes
- 4oz/100g Sage Derby cheese,
- 3 eggs
- 2/3 cup/150ml/5fl oz milk
- salt and freshly ground black pepper
- 1 cup/175g/6oz flageolet beans, pre-soaked and cooked
- Pre-heat the oven to 400oF/200oC/Gas 6. Pour boiling water over the tomatoes. After a minute the skins will begin to split. Refresh with cold water. Peel the tomatoes and slice them thickly.
- Line a 8in/22cm quiche pan with the pastry and crumble the cheese into it. Arrange the tomato slices to cover the cheese.
- Break the eggs into a bowl and lightly beat with the milk and seasoning. Pour egg mixture into the pie crust, gently pressing down the tomatoes with a fork.
- Bake in the centre of the oven for 15-20 minutes, until set and golden.
- Serves 4-6