Tomato Quiche

1 x 20 cm/8 inch wholemeal cheese pastry case
Filling:
350 g/12 oz tomatoes, skinned and thinly sliced
1 small onion, peeled and chopped
1 teaspoon chopped basil
1 teaspoon chopped parsley
1 teaspoon thyme
2 tablespoons boiling water
salt
freshly ground black pepper
1 egg
250 ml/8 fl oz skimmed milk
Garnish:
tomato slices
parsley

Heat the oven to moderately hot (190 °C/375 °F, Gas Mark 5).

To make the filling, put the tomatoes, onion, basil, parsley, thyme and water in a saucepan and season with salt and pepper. Simmer for 5 to 6 minutes or until the vegetables arc soft, then cool.

Beat together the egg and milk, then add to the tomato mixture. Pour into the flan case and bake in the oven for 35 to 40 minutes until the filling is set and golden. Garnish with the tomato and parsley.

SER VES 4