Tomato quiche with oatmeal pastry

This recipe uses oatmeal in the pastry, so no need to blind bake and you still get a lovely crunchy crust.

Ingredients

• 4oz plain flour
• 4oz rolled oats
• 4oz butter
• 1 large egg, beaten

• 1lb tomatoes (or a tin)
• 2 dried red chillies
• 6floz red wine
• 2 medium onions, diced
• 3 cloves of garlic
• 3oz cheddar cheese
• 2oz parmesan
• 2 eggs, 1 egg yolk
• 4floz single cream

Method

1. By hand or in a food processor, mix the butter into the oats and flour to a breadcrumb consistency. Mix in the egg. Using your hands, press evenly into a deep 8–9-inch quiche tin, covering the bottom and sides. Put in the fridge for an hour or so to firm.
2. Put the tomatoes, chillies and wine in a saucepan. Bring to the boil and simmer for about 10 minutes, until reduced by about half. Push through a sieve, discarding the skins and seeds.
3. Preheat oven to 190C, Gas Mark 5. Melt the butter in a frying pan, add the onion and cook, stirring occasionally. Add the crushed garlic and continue to cook until soft (translucent, not brown).
4. Grate the cheeses, and mix with the eggs and cream, keeping back 1oz of parmesan for the top. Add the onions and cheese/eggs to the tomato mixture, stir together, season lightly with salt and pepper, then pour into the oatmeal crust. Sprinkle the remaining parmesan over the top. Bake for about 30 mins, until slightly risen, brown and springy to touch in the centre.
5. Turn off the oven, but leave the flan inside for another 10 minutes to set. Serve warm or cold with a green salad.