Roasted tomato, basil & Parmesan quiche

Roasted tomato, basil & Parmesan quiche

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(83 ratings)

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Cooking time

Prep: 40 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
494
protein
9g
carbs
29g
fat
39g
saturates
22g
fibre
2g
sugar
2g
salt
0.48g

Ingredients

  • 300g cherry tomatoes
  • drizzle olive oil
  • 50g parmesan (or vegetarian alternative), 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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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.

Recipe from Good Food magazine, June 2008

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Comments

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bethduddy's picture

I made this for a work bake off! The theme was Breakfast Bakeoff so I added sliced chipolata sausage and bacon, I came top 3 in the competition! Awesome recipe! Really yummy would definitely recommend and make again.

twoducksquack's picture
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Absolutely delicious. The only amendment I made was adding some chopped spring onions. I will definitely make again

AnnieRosc's picture

This quiche is delicious. Shared it at a Glyndebourne picnic and have already passed it on.
Tonight we'll enjoy it for a 2nd time.

alisondavey's picture

Very impressed with this recipe, absolutely delicious. I had to take one or two liberties with it, ie I made up the cream with a mixture of double, single and sour cream which I had leftover. Also I only had regular tomatoes so I halved and roasted three and then quartered them to arrange in the tart. Finally I glazed the blind-baked tart shell with an extra beaten egg and then added that to the filling. Turned out perfect, my husband and son loved it.

dreamywillow's picture

I've made this several times now, in both large and in six individual tart tins. It's a great, easy recipe which looks lovely and tastes delicious every time. They're nice warm but much better cold once the filling has set. I also substitute 100g grated mozarella for the parmesan now and don't worry about roasting the tomatoes, they are just as lovely put in as they are.

looney's picture
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I think this recipe is great. A really tasty filling and the best pastry I have ever made. Very impressed.

amanda182uk's picture

Very easy to make but the pastry seemed very buttery to me, maybe just my taste but it was over the top with the butter, other than that great!

loveroffood123's picture

I made this a while back for my food tech lesson and it turnt out amazingly well and tasted delicious. Everyone in class was amazed by it

dishymummy's picture

I made this quiche for a 60th birthday bash knowing that there would be a few vegetarians present. It all disappeared with lots of complements. I did add some fried onions and garlic but this was the only addition I made. Will make again for certain.

debsturr's picture
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This was my first ever attempt at making a quiche and it was just amazing ;) Thank you!

ecar7126's picture
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My first quiche without the scrambled egg appearance and thanks to a previous suggestion of mixing the Parmesan in with the milk mixture no burning on top! My friends said they loved it and given the easy preparation all in all a top recipe for me

joeldanna's picture
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Made this weekend just gone, for an afternoon tea party. Girls loved it and one even dreamt about it, i had never made a quiche before so great first!!

thegoodsoldier's picture

I made it and it was really good! My housemate even proposed to me! ;) Though I substituted the cream for creme fraiche and it worked fine. I could imagine some prawns would do good in the quiche.

marybourkeis's picture
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Easy and delicious. One to repeat

mahe_m3rox's picture

Please note that Parmesan cheese is not a vegetarian food since it contains calf rennet. Please make sure that these recipes are written either with an alternative kind of cheese or "Parmesan alternative". A suitable alternative as I have come to learn is "Nutritional Yeast".

charlottecorday's picture
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A very good quiche. I addedd some bacon in the cream mix

chefzak's picture
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Does anyone else feel really unhealthy after eating this? It’s delicious--I agree with everyone else on that--but it’s a dairy overload. I recommend adding pork and/or vegetables, as other people have suggested, in order to add a bit more flavor to this simple recipe.

debzz40's picture

nope, loved it as is but good with a massive side salad!

pearlpearl's picture

Absolutely beautiful. Easy to follow :) I added & fried both bacons and onions.

kiwiinlux's picture
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I've made this many times now, quick, easy and delicious.

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