Serves 6–8

The saying goes that real men do not eat quiche. Possibly that is true, but Real Food men can’t get enough of it! When Nick worked at London’s Neal’s Yard Dairy, this was sold around the corner at Carluccio’s Deli and it made the perfect lunch on the run. Be creative with what you add; chunks of smoked ham, smoked tuna or cold leftover sausages would be great. Or, if you are not a big meat eater, fresh asparagus or roast pumpkin work a treat.

SHORTCRUST PASTRY

340 g (11¾ oz) plain (all-purpose) flour

150 g (5½ oz) chilled butter, chopped

2–3 tablespoons iced water

FILLING

4 free-range eggs

1 free-range egg yolk

1 French shallot, peeled and finely chopped

400 g (14 oz) crème fraîche

2 tablespoons chopped fresh flat-leaf (Italian) parsley

100 g (3½ oz/1 cup) grated gruyère cheese

300 g (10½ oz) preserved roast tomatoes, at room temperature and drained of excess oil

To make the shortcrust pastry, put the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs. Gradually add the iced water, a little at a time, until the mixture starts to come together. Turn out onto a clean work surface and shape into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 190°C (375°F/Gas 5). Lightly grease a 25 cm (10 inch) round loose-based tart (flan) tin, about 3 cm (1¼ inches) deep.

Roll out the pastry on a lightly floured work surface to make a 3 mm (¹/₈ inch) thick circle large enough to line the base and side of the tin, leaving the excess to hang over the edge. Place on a baking tray and chill for 30 minutes.

Remove from the refrigerator, line the tart base with baking paper and weights and blind bake for 20 minutes. Remove the weights and baking paper and return to the oven for a further 5 minutes, or until the base is golden. Before it cools, trim the pastry around the edges. Reduce the oven temperature to 160°C (315°F/Gas 2–3).

To make the filling, whisk together the eggs, egg yolk, shallots and crème fraîche in a bowl. Season with salt and freshly ground black pepper, then fold in the parsley and half of the cheese. Pour the mixture into the tart base, distributing the cheese evenly.

Bake in the oven for 20 minutes, then carefully remove from the oven (the tart is only half cooked at this stage). Top with the remaining cheese and the tomatoes. Return to the oven for a further 20 minutes, or until set. Serve warm or cool.