4. Combine the eggs and cream in a measuring jug and whisk
thoroughly, adding enough milk to make the mixture up to
300ml/10fl.oz. if necessary. Season to taste with salt, freshly
ground black pepper and grated nutmeg.
5. Cut the goats cheese up into 12mm/½-inch pieces and arrange
evenly in the pastry case together with the onions, courgettes and
cherry tomatoes. The object is to have discernable pieces of filling
once the quiche is cooked.
6. Pour the egg mixture gently over the filling, taking care not to
dislodge the pieces of vegetables and cheese then bake in the oven
for 30-40 minutes or until set and golden brown. Serve hot or cold.
End of instructions