I always prepare this quiche when tomatoes are in season. Roasting the tomatoes enhances their flavour making this quiche ultimately delicious. I love combining them with Cheddar cheese and a dollop of pesto.
Preheat oven to 180 degrees C. Grease a quiche dish or tart tin and lightly dust with flour.
Roll out the pastry on a lightly floured surface and line the prepared quiche dish or tart tin, pressing down gently into the base and sides. Cut off any excess pastry and pinch the edges.
Line a baking tray with baking paper or aluminium foil. Arrange tomato slices on the baking tray, without overlapping. Sprinkle with olive oil and season with oregano, salt and pepper.
Bake the tomatoes in the oven for 40 minutes. Reduce temperature if needed, the tomatoes should not burn, they should slowly roast to intensify their flavour. Remove from the oven and allow to cool for a few minutes.
Meanwhile, mix Cheddar cheese with cream and eggs. Pour over shortcrust pastry case and arrange tomato slices on top, without overlapping. Dot with 1 generous tablespoon of pesto.
Bake in preheated oven for 40 minutes, until set in centre and slightly golden brown. Remove from the oven and serve warm or allow to cool before serving.