Roasted tomato, basil & Parmesan quiche

Roasted tomato, basil & Parmesan quiche

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(96 ratings)

Prep: 40 mins Cook: 40 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal494
  • fat39g
  • saturates22g
  • carbs29g
  • sugars2g
  • fibre2g
  • protein9g
  • salt0.48g
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  • 300g cherry tomato
  • drizzle olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g Parmesan (or vegetarian alternative), grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml pot double cream
  • handful basil leaves, shredded, plus a few small ones left whole for scattering



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

For the pastry

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



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  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.

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Comments (108)

fionalous's picture

Made this for dinner and found it very rich. I personally think the cream needs to be substituted with some creme fraiche. Although it was quite nice the cream really was just a bit too much for me. Hubby tried to make the pastry, something he hasn't done before, and it had to be thrown away as it was way way too wet. I'd suggest adding perhaps a tbsp or 2 only. Could be good with some tweaks.

Frantic Flapjack's picture

The pastry was excellent. Came together and rolled out very well. The only drawback was there didn't seem to be enough filling. It was too shallow. When I make it next time, I will try a slightly smaller tin. The tart was lovely and light with a good taste.

iamnotgemma's picture

I've never made a quiche before, or my own pastry. This was surprisingly easy! My partner and I loved it. Highly recommend!

I added hard goats cheese along with the parmesan, and put some rocket in too. Yum!

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

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

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

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

ecar7126's picture

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

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

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

A very good quiche. I addedd some bacon in the cream mix

chefzak's picture

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.


Questions (8)

lisaloubser's picture

If you want to make this quiche a day before you are going to serve it, would you recommend baking it and then just reheating it in the oven before serving time?

goodfoodteam's picture

Hi lisaloubser reheating it the following day might alter the texture - you'd be better either serving it cold or making the pastry case and roasting the tomatoes the day before then bring everything together and bake on the day. 

Katie bell's picture

is it best to roast the tomatoes whole in this recipe, or to half them?

mammyplum's picture

Should I use salted or unsalted butter for the pastry? also, throughout the site, when 'butter' is mentioned, do you mean salted or unsalted as a general rule? :)

goodfoodteam's picture

Hi there thanks for your question, you can use either butter unless specifically stated. 

bethduddy's picture

I used unsalted, and generally tend to opt for unsalted when it doesn't specify it.

Lisat2013's picture

Can I freeze this?

goodfoodteam's picture

Hi there,

Yes this quiche will freeze, make sure to defrost fully at room temperature before serving, or defrost then warm in the oven.

Best wishes. 

Tips (1)

chalfacre's picture

Loved this for a simple, quick base recipe. I wanted more of an autumn taste so added sweet potato, red onion and mushroom to the tomatoes when roasting and used thyme and nutmeg instead of basil.