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Roasted tomato, basil & Parmesan quiche

Roasted tomato, basil & Parmesan quiche

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(95 ratings)

Prep: 40 mins Cook: 40 mins

Easy

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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Ingredients

  • 300g cherry tomato
  • drizzle 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

    parm-ee-zan

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

  • 2 egg

    Egg

    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

    Basil

    ba-zil

    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

    butt-err

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

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.

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Comments (108)

stellanor's picture
5

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
5

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

lurvlyloz's picture
5

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

radfoil's picture
5

I absolutely love this recipe. Just about to make it for the 4th time. I usually add lardons or pancetta too.

baltar's picture
4

Also, forgot to mention that it makes a really quick dinner/lunch when used with ready made shortcrust pastry. Tried it a couple times and tasted great.

baltar's picture
4

Very nice and tastes delicious! I've made this quite a few times now but have altered the filling slightly (I used 4 eggs, 150ml single cream and 300ml double cream) to give it a firmer and less soggy consistency.

queenofbaking's picture

would this be okay with milk instead of cream?

manavidang's picture
5

the first quiche i've ever made and it was GREAT!

kshepsol's picture

Can this quiche be frozen? Thanks

fbranton's picture
5

Wow, just had this for dinner and it looked and tasted amazing. Will definitely do it again, great for a spring/summer dinner. Very easy, just takes a while (and I cheated and bought readymade pastry!).

sola1980's picture
5

made this for my royal tea party, followed the recipe exactly and it went down a storm

kristi123's picture
5

This was absolutely amazing! Made it last night for me and my mum. Served with jacket potatoes, salad and coleslaw. We added red onion for the last ten minutes with the tomatoes and was lovely. Will definatly be making again! X

kasiakoczwara's picture
5

Oh, and the kids are not so keen on basil - used red onion, rosted with tomatoes (10min later)

kasiakoczwara's picture
5

I've used Dutch Edam (70g) and 24cm tart tin - ended up with a bit to much pastry. But on the whole really fab and creamy recipe!

domlassco's picture

Delish, was gone in a matter of minutes - toms are like little bursts of sweet sunshine in it. Used pre rolled pastry to save time, and a wee bit more basile & parmesan than the recipe stated as they're 2 of my fave things! Will def make again :)

persephonemei's picture
5

I'd never made quiche before but this came out beautifully.
I roasted a red onion in with the tomatoes and also added bacon and that worked really well.
I also put the pastry in a ball in the fridge for 20 minutes before I put it in the dish, and then again for another 20 minutes afterwards which may have been excessive, but it was a hot day - the pastry came out beautifully.

chefcoco's picture
5

This was absolutely lovely a must make ......instead of using double cream try using extra thick double cream it still tastes lush ...yuuuummmmy :)

ice_emma's picture

This was so so tasy and v easy :) I used ready made pastry which worked fine, and used half fat creme fraiche instead of the creme. i also added some chopped bacon- delicious!

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