Roasted tomato, basil & Parmesan quiche

Recipe uploaded by

Barney Desmazery

7 ratings

Recipe by Barney Desmazery

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1. Heat oven to 200C/fan 180C/gas 6. Follow steps 1 and 2 of the Sticky onion & cheddar quiche recipe, opposite page.
2. In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
3. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
4. When you remove the tart case from the oven, take out the tomatoes, too.
5. While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

Per serving

494 kcalories, protein 9g, carbohydrate 29g, fat 39 g, saturated fat 22g, fibre 2g, salt 0.48 g

Latest comments and suggestions

• idrise

  28 May 2008

  idrise commented on this recipe

  Follow recipe from opposite page isn't helpful in this case.

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• Jill

  02 June 2008

  Jill rated and commented on this recipe

  

  Fantastic creamy flavour! I added some chopped bacon too and it was great.

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• foodyum

  16 June 2008

  foodyum rated and commented on this recipe

  

  First time I have made a quiche, easy to follow, plenty of guidance, came out great!

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• Claire Helen

  30 June 2008

  Claire Helen rated and commented on this recipe

  

  Easy and extremely tasty. Loved by all the family.

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• Sandra

  22 July 2008

  Sandra commented on this recipe

  Haven't made this yet, but looks great. Idrise...steps one and two refer to the pastry making. Look at Sticky Onion & Cheddar Quiche which provide you with Steps One and Two.

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• paulas menus

  26 July 2008

  paulas menus rated and commented on this recipe

  

  Great easy quiche,very tasty.A winner with all the family,will be making again.

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• Annie

  01 August 2008

  Annie commented on this recipe

  Really easy and very tasty, Have had lots of compliments on this one from friends.

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• Jane Spain

  20 August 2008

  Jane Spain commented on this recipe

  I added some smoked bacon which tasted really great - my boyfriend hates tomatoes but he had 3 slices so must have been good!

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• sally

  27 August 2008

  sally rated and commented on this recipe

  

  This is exceptionally good, absolutely full of flavour, I am not normally a fan of tomato in quiche but this was so good, it will defintely be made over and over again.

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• maximus

  03 September 2008

  maximus rated and commented on this recipe

  

  Very, very tasty. Made quiche in 20cm flan dish therfore cutting down on the amount of pastry

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• Kim

  22 September 2008

  Kim commented on this recipe

  I added half a bag of Spinach, and it was the MOST delicious quiche ever!! My first time making quiche and I used ready made pastry to save time. I will definately be making this more often (if I can afford the calories!)

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• gill.g

  17 November 2008

  gill.g rated and commented on this recipe

  

  Very easy to make - loved the roasted tomatoes combined with the parmesan and creamy flavour of the quiche. I used frozen pastry to save time. Next time I might add some red onions.

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Ingredients

• 300g cherry tomatoes
• drizzle olive oil
• 50g parmesan , grated
• 2 eggs
• 284ml pot double cream
• handful basil leaves, shredded, plus a few small ones left whole for scattering

FOR THE PASTRY

• 280g plain flour , plus extra for dusting
• 140g cold butter , cut into pieces

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 40 mins

Cook 40 mins

Vegetarian

Ingredients

• 300g cherry tomatoes
• drizzle olive oil
• 50g parmesan , grated
• 2 eggs
• 284ml pot double cream
• handful basil leaves, shredded, plus a few small ones left whole for scattering

FOR THE PASTRY

• 280g plain flour , plus extra for dusting
• 140g cold butter , cut into pieces

Per serving

494 kcalories, protein 9g, carbohydrate 29g, fat 39 g, saturated fat 22g, fibre 2g, salt 0.48 g

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