Roasted tomato, basil & Parmesan quiche

Roasted tomato, basil & Parmesan quiche

A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

Method

  1. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
  2. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  3. 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.
  4. 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.
  5. When you remove the tart case from the oven, take out the tomatoes, too.
  6. 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 9.0g, carbohydrate 29.0g, fat 39.0 g, saturated fat 22.0g, fibre 2.0g, sugar 2.0g, salt 0.48 g

Recipe from Good Food magazine, June 2008.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • Binder photo Jill

    02 June 2008

    Jill rated and commented on this recipe

    4 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo foodyum

    16 June 2008

    foodyum rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Claire Helen

    30 June 2008

    Claire Helen rated and commented on this recipe

    5 stars

    Easy and extremely tasty. Loved by all the family.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Porri

    22 July 2008

    Porri 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo paulas menus

    26 July 2008

    paulas menus rated and commented on this recipe

    4 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Annie

    01 August 2008

    Annie commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sally

    27 August 2008

    sally rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo maximus

    03 September 2008

    maximus rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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!)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo gill.g

    17 November 2008

    gill.g rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo vicki

    27 January 2009

    vicki rated and commented on this recipe

    5 stars

    Very tasty quiche. I used half fat cream to loose some of the calories and it worked great. I think next time I would add some milk to make it a bit lighter.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Food Glorious Food

    18 March 2009

    Food Glorious Food rated and commented on this recipe

    5 stars

    DELICIOUS!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Noop

    06 June 2009

    Noop commented on this recipe

    Absolutely delicious. Very creamy and possibly the nicest quiche I have tasted. Made this for a dinner party and it was promptly eaten and complimented.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo novice

    13 June 2009

    novice rated and commented on this recipe

    5 stars

    Easy to follow recipe. Great results. I roasted 3 thin slices of back bacon with the tomatoes and chopped the bacon up before adding to the quiche base . I also used 100g gruyere cheese instead of parmesan and it did give the pizza`a nice tasting "crust". Next time I would roll out the pastry a little thinner. Really delicious eaten cold the next day too.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Pendle

    19 June 2009

    Pendle rated and commented on this recipe

    5 stars

    Parmasan can just be added into the egg mixture to make easier and stop the chances of it burning on top. Excellent and recipe can be doubled for large dishes.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Patou

    28 June 2009

    Patou commented on this recipe

    The only change I made to this recipe was to double the quantities. I had enough for a 32" quiche, a 25" one and a smaller one. I took the large one to a summer buffet and got lots of praise for it: full of lovely summer flavours.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo katerina

    10 July 2009

    katerina rated and commented on this recipe

    5 stars

    I have made this twice and it was a hit both times...thank you Good Food!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo somersetsquirrel

    13 July 2009

    somersetsquirrel rated and commented on this recipe

    5 stars

    Really lovely, thank you. I added 225g of dry-fried chorizo in the base of the quiche which added a little bit of a chew. I'll be making this again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Joanne

    22 July 2009

    Joanne rated and commented on this recipe

    5 stars

    I made this quiche for a get together with old friends, every one loved it! I have never made a quiche before and was pleased with the end result. The instructions are pretty much fool proof (relief on my part that the consistency was not like scrambled egg!). I think I will try including a few rashers of bacon next time.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

Ingredients

FOR THE PASTRY

  • 280g plain flour , plus extra for dusting
  • 140g cold butter , cut into pieces
Print this recipe
Add to your binder

Per serving

494 kcalories, protein 9.0g, carbohydrate 29.0g, fat 39.0 g, saturated fat 22.0g, fibre 2.0g, sugar 2.0g, salt 0.48 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close