Roasted tomato basil parmesan quiche
Ingredients
- 300g cherry tomatoes
- drizzle olive oil
- 50g parmesan (or vegetarian alternative), grated
- 2 eggs
- 284ml pot double cream
- handful basil leaves, shredded, plus a few small ones left whole for scattering
- 280g plain flour plus extra for dusting
- 140g cold butter cut into pieces
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