Roasted tomato, basil & Parmesan quiche

Roasted tomato, basil & Parmesan quiche

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(82 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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livlu1710's picture
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Really delicious! I added smoked bacon as well. Will definitely be making this again.

stephsmum's picture
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I've been making this as a family favourite since it was first in the GF magazine. I never change a thing, but I reckon this time I'll try it with lower fat cream & save the calories for dessert.

thebalali's picture
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Delicious!
So easy, a bit of waiting for the pastry to cool and then blind bake, but if you've got the time and have other things on the go in the kitchen, it's the perfect recipe. I took it to a Jubilee lunch and it was the first thing to disappear from the table!

paulafletcher's picture

This is the third time I've made this and it's yummie every time

jgarforth1981's picture
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WOW! Fried some bacon and red onions and added to mix. I have never made quiche before but I will certainly be making this again.

cazza13's picture

used this recipe a few times now, used sausage and sweetcorn for the wee ones and salmon and broccoli for the adults . all the family love it, very easy to use and follow..

pattiflat's picture

yes you can freeze quiche, wait until completely cool then wrap in plastic, individual pieces are better, then when you want to eat them, heat them in the oven, not microwave as pastry will go soggy

regthellama's picture
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Simple enough recipe but it doesn't have a great deal of flavour, so it might be worth adding a few ingredients.

julietharrington's picture

Very tasty. Used half fat cream the first time I made it. The second time I used half the amount of cream and topped up with milk made it very light! A huge hit with everyone!

kitchenlab's picture
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Absolutely Stunning!!! THANK YOU!

tepuke111's picture

Does anybody know if you can freeze this recipe?

koochiekoochiecoo's picture

oooh this is just the best!!!!! sooo easy to make

koochiekoochiecoo's picture

oooh this is just the best!!!!! sooo easy to make

misspotter7's picture
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I made this quiche for the first time and it has come out beautifully! I made a wholemeal pastry crust and added watercress and smoked paprika to the filling. The recipe is etremely easy to follow, so anyone new to cooking should't have any trouble with this! Result! :)

meisterstueck's picture
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This quiche is really delicious. I used 4% cream though but it tasted rich and just lovely. Might through in some shallots next time. Served it with a rocket salad with ovenroasted aubergines, tomatoes, pine nuts and raisins in balsamico.

stellanor's picture
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very nice and summery, excellent with homegrown sweet cherry tomatoes. it is easy to make and a good way to use up part of a glut of tomatoes.t great for packed lunches too. will definitely make again.

fluffyjacq's picture

Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely not suitable for vegetarians.

evijablue's picture
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Very yummy and easy. Tonight I'm making it for the third time.

lurvlyloz's picture
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only the second quiche i've ever made but was amazing. will def be making again.

halps3101's picture

really tasty and can be made gluten free by using gluten free flour

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