November has always been a busy month for me. Deadlines coincide with each other, and you have to start on that huge list of things you said you’d get finished by Christmas, back when it seemed ages away. The week ahead is hectic so for I’ve decided on a recipe you can eat hot or cold, whether in between lectures or chained to your spot in the library.
Time: ~1 hr
Price: £8-10 (based on mySupermarket.com) When costing our recipes, we assume you don’t have any of the ingredients in stock. This means it’s likely to cost less than we quote, unless your cupboards really are bare. We also price according to whole bottles of oil/bags of pasta/jars of spices etc., so you’ll have left-overs to use in other recipes. Hoorah!
- 125g Mini mozzarella pearls, halved – if you can’t get your hands on these go for a ball of fresh mozzarella and dice finely
- 250g Sweet mixed baby tomatoes – any baby or cherry tomatoes are fine, halved
- 300g Ready made shortcrust pastry
- 2tbsp Basil pesto
- 5 eggs
- 1/3 cup milk
- Black pepper to taste
3. Bake the pastry in the oven at 180 degrees for 10 minutes until it begins to turn golden.
4. Whilst the pastry is in the oven mix the pesto and mozzarella pearls together so the cheese is coated well.
5. Take the pastry out of the oven and spread the softened tomatoes and pesto mozzarella over the surface.
6. Whisk the eggs and milk together and add a pinch of black pepper.
7. Put the pastry case back into the oven at 180 degrees and pour over the egg and milk mixture evenly.
8. Bake for 45 minutes or until golden brown. Pop a baking tray on the oven tray beneath your quiche – if any egg mixture leaks out it’ll make cleaning up much easier!
9. Leave to cool completely in the tin before cutting into 5.
Heidi is studying for a PhD in Applied Health Sciences at the University of Aberdeen. Most people don’t believe her when she says she has a pet hedgehog named Roy.