AEG TOMATO AND GRUYERE QUICHE WITH THREE HERBS
Feeds 4- 6

You will require a round fluted loose - bottomed tin, measuring 24cm/91/2 in diameter X 11/2in deep. Lined with pate brisee pastry, chilled (see C.P's pastry recipe below).

• 2 tsps Maille wholegrain mustard
• 1 large onion, finely chopped
• 25g/1oz butter
• 8 small plum or cherry tomatoes, halved
• 2 rounded tsps dried basil
• 150g/5oz medium cheddar cheese, grated
• 150g/5oz Gruyere cheese, grated
• 2 large organic free range eggs
• 250ml/8fluoz thick double cream
• 2 sage leaves, thinly sliced
• leaves of 4 small sprigs fresh thyme
• fler d sel or Maldon sea salt, crushed
• freshly ground black pepper

(1) Prepare the AEG Pro-Combi Steam Oven for baking. Following the booklet instructions fill the water drawer in the control panel with 800ml water and select the Moist Fan Baking function, number (5)
(this will give approximately 40 minutes of steam). Preheat the oven to 190C.

(2) Fill the chilled pastry case with soft kitchen paper and dried beans. Bake blind for 15 minutes. Leave to cool a little, then carefully remove the beans and paper.

Evenly spread the wholegrain mustard over the base of the cooled pastry and set aside.

(3) Melt the butter in a large pan over a low-moderate heat and gently fry the onion until soft and lightly caramelised. Remove, draining the buttery juices back into the pan and transfer to a small bowl. Leave to cool.

Add the tomatoes to the buttery juices in the pan and fry for 1 minute on both sides sprinkled with the dried basil. Remove from the pan with any of the buttery juices and set aside with the onions.

(4) Lightly beat the eggs with the cream. Grate the two cheeses into a mixing bowl and mix well. Layer the cheese with the onions, tomatoes, fresh thyme leaves, sea salt and black pepper, pouring the egg and cream mixture over each layer until all the ingredients are used up.

(5) Bake for 25 minutes until the top looks golden and puffed up. Leave to cool slightly before slicing. Serve with hot steamed new vegetables (recipe below)

PATE BRISEE

The ingredients make enough pastry to line two tart tins if you roll it thinly.

• 225g/8oz plain flour
• 1/2 tsp salt
• 115g/4oz butter, room temperature
• 2 large egg yolks
• 3 1/2 tbls cold water

Make the pastry. Sift the flour onto a working surface and make a well in the centre and into it place the salt, butter, and eggs. Draw the fingers of one hand together and lightly and quickly combine the ingredients in the well with the fingertips until the mixture is soft and blended. Gradually draw in the flour from around the edges and combine with the water to form a soft dough. Lightly knead the dough on a lightly floured surface until smooth. Leave wrapped in a plastic bag in the fridge to chill for 45 minutes.

Roll out the chilled dough thinly and line the prepared tin. Leave in the fridge to chill for 30 minutes.