200g All-purpose flour 100g Cheddar Cheese 100g Flora Plant Butter™, room temperature 170g Onion, thinly sliced 2 Tbsp Brown sugar 3 Tbsp Apple cider vinegar 150g Bella/Baby tomatoes, cut diagonally 6 Danish feta rounds Custard: 3 Eggs 1 cup Milk Seasoning of choice

Preparation (for 4-6 portion) for



  1. Pre Heat oven to 180°C. In a mixing bowl with paddle attachment, mix all three ingredients together until a dough is formed. Grease the quiche mold, then press the dough into the mold and up the sides. If you have dough remaining, wrap in clingfilm and store in fridge or freezer. Press the base and sides with a fork and bake in the oven for 10 minutes, uncovered. Remove from oven, then turn down temperature to 140°C.
  2. In a pan, dry cook the onions until soft and golden brown. Add the sugar and vinegar and cook on low heat for a further 10 minutes.
  3. Season the tomatoes with equal quantities of sugar, salt and dry herbs and fry in a hot pan for 2 minutes, tossing regularly.
  4. Break feta rounds in large chunks.
  5. Whisk the eggs and milk together. Add seasoning. In base of quiche, place the onions, then add the custard. Arrange the tomatoes neatly around, then place the feta pieces in the open spaces. Cook in oven at 140°C for 40 – 45 minutes until custard is fully cooked and not wobbly.

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