• If you have made your own pastry, remove it from the fridge 30 mins - 1 hr before you need it to let it soften enough to roll out easily.
• Preheat your oven to 200°C and grease your pie/quiche dish.

Roll Pastry and Blind Bake

• On a lightly floured surface, roll your pastry out into a disc big enough to cover the bottom and the sides of your dish. Place your pastry disc into the dish and gently press it so that it takes on the form of the dish. Prick the pastry with a fork several times.
• Place a piece of baking parchment on top of the pastry and pour baking beans, or dried beans, on top. This will prevent the pastry from puffing up during the blind baking.
• Bake at 200°C for 15 mins.

Prepare the Filling

• While the pastry is baking, prepare the filling as follows.
• Fry the sausage meat or pork mince in a little oil in a pan. Once browned, add the herbs and spices if using. Add 1/2 tsp salt if using pork mince. Omit salt if using sausage meat. Continue frying for a few more minutes until the meat is cooked through.
• Slice the tomatoes (I like to slice them about 0.5 cm thick).
• Whisk the eggs, flour, milk, 1/2 tsp salt and pepper together in a medium sized bowl.
• Grate the cheese and add it to the egg mixture.

Build the Quiche and Bake

• After 15 mins, remove the pastry from the oven. Smother the bottom of the quiche with 1 tbsp mustard.
• Next, add the sausage or pork mince, making sure that it is evenly distributed over the base of the quiche.
• Then pour over the egg, milk, flour and cheese mixture, distributing the cheese as evenly as possible.
• Arrange the tomato slices evenly on top of the quiche. Sprinkle a little more salt and grind some black pepper on the tomatoes for extra flavour.
• Bake the quiche in the oven for another 20-25 mins or until golden brown.
• Serve warm or cold with salad or a soup.