Picnic Quiche

Preheat the oven to 200°C/180°C fan

Line a 20 x 20 cm square tin with baking paper and roll your pastry out into a large square - big enough that the pastry will cover the bottom and come up the edges of your tin.

Using a rolling pin, transfer the pastry to the tin then using your fingers, press the pastry into the bottom and sides of the tin, being careful not to tear the pastry. Trim any overhang with a small, sharp knife and prick the bottom of the pastry with a fork then place a sheet of baking paper over the top of the pastry and fill with baking beans.

Place into the oven to cook until you can see the pastry case beginning to brown around the top edges, about 20–25 minutes, then remove from the oven and remove the baking paper and baking beans. Place the pastry case back into the oven to continue to brown for another 10 - 15 minutes, or until you can no longer see any patches of raw pastry. Finally, remove the pastry from the oven and brush the interior with a little egg wash. Return to the oven for a few minutes to seal then remove from the oven and set aside until needed.

Remove the pastry case from the oven and turn the oven down to 190°C/170°C fan

Whilst the pastry case is cooking, mix the Gruyère, Parmesan, crème fraîche, double cream, milk and shallots together until well combined then crack in three eggs and mix in. Season with a little salt and a hefty pinch of black pepper and set aside for a minute.

Slice the fresh tomatoes in half and season with the oregano and a little salt and pepper then tumble into the cooked pastry case alongside the semi-dried tomatoes.

Pour over the egg mixture and add a little extra Gruyère and Parmesan to the top.

Cook for 40 - 50 minutes until the quiche is golden and set.

Remove from the oven and allow to cool for 30 minutes before removing from the tin and slicing into squares.

Serve with some green salad leaves dressed with a little extra-virgin olive oil and some salt and pepper.