Ingredients:

Crust

• 250ml wholegrain flour

• 60ml fine almonds

• 2ml salt

• 2,5ml paprika

• 180ml grated Jireh cheddar

• 90ml oil

Tomato Confit

• 400g cherry tomatoes cut in halves

• 2 tbs coconut oil

• 2 tbs honey

• 1tsp chilli flakes

• 2 tsp fresh thyme

• 1 tbs grated fresh ginger

• 1 tsp black pepper

• 1/4 ts salt

• 1 tbs balsamic vinegar

Custard

• 125ml grated Jireh white cheddar

• 4 eggs

• 310ml amasi/ yoghurt

• Salt and pepper

Method: 

Preheat the oven to 200 C. Make the crust by mixing the flour, almonds, salt and paprika in a

bowl. Add the cheese and oil. Mix all a wet crumble consistency. Press into your baking dish

and bake for 10 minutes. Remove for the oven and turn the temperature to 160C.

Next make the tomato confit. Heat a pan on medium heat and add all the ingredients except

the tomato’s. Mix everything together in the pan for 1 minute and add the tomato’s. Simmer

un3l the tomato’s are soft but sill holding its shape and the sauce has thickened.

Prepare the custard by whisking the eggs and adding the amasi/yogurt and cheese (leaving

some for the topping.) Add pinch of salt and pepper.

Assemble the quiche by spooning the tomato confit on the baked crust. Next add the custard

and top with the remainder of the cheese and some thyme. Bake at 160 C for 35-40 minutes

unill set.