Quiche Nancy

MAKES 10

QUICHE BASE

1 quantity Pâte Brisée

Using a rolling pin, roll out the chilled pâte brisée on a floured work surface to a thickness of 3 mm (¹/₈ inch). Cut out ten 14 cm (5½ inch) diameter discs and use the pastry to line ten 11 cm (4¼ inch) individual pie tins. Store in the refrigerator until required.

FILLING

100 g (3½ oz) caramelised onions

1 quantity Cheese Mix

350 g (12 oz) corn, shaved off the cob

20 cherry tomatoes, slow oven roasted

1 quantity Quiche Sauce

150 g (5½ oz) pesto

Preheat the oven to 170°C (325°F). Place the pastry-lined quiche tins on a baking tray. Put 10 g (³/₈ oz) of caramelised onions into each quiche base then top with 15 g (½ oz) of cheese mix. Add 35 g (1¼ oz) of corn followed by two cherry tomatoes and the remaining cheese. Fill the tins with quiche sauce and bake for 20–30 minutes until pastry is golden and the sauce has set. Allow to cool, then remove from tins. Spoon on a dollop of pesto.