Roasted tomato, basil & Parmesan quiche

Roasted tomato, basil & Parmesan quiche

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(96 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

    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

    Parmesan

    parm-ee-zan

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

  • 2 egg
    Eggs

    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

    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

    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)

moss2009's picture
5

Made this evening for our friends who are vegetarian - it was delicious. Really lovely flavour and everyone loved it.

katejo's picture
5

I made this twice in 2010 and it was absolutely delicious both times. Kept to the original recipe.

hattiem123's picture
5

Absolutely lovely - thank you! Added smoked bacon as per suggestion and this worked a treat!

prajitureasa's picture
5

just made this. following the recipe and with some slight variations (i made 3 smaller individual portions, one just like the recipe, one with bacon and peas and one with peas and extra cheese). they all came out great. will definitely become a favorite

katerina1302's picture
5

Simply divine!

boistizon's picture
5

I only had cheddar cheese so I used that it was delicious my (real men don't eat quiche) husband, asked me to make it again the next day. Definietly worth doing again and again.

vivienmary's picture
5

Yes, I wondered if this quiche would freeze ok? or would it "split" eggs and cream after it was defrosted - I have a feeling it might? anyone tried to freeze it?

vivienmary's picture
5

Lovely recipe, my hubby & self have nearly demolished the whole quiche! I used my own "Sungold" cherry tomatoes which are especially sweet this year with all the sun we have been having down here (SW Cork) and my own Basil both of which I grow from seed; just wonder if it would have been quite so tasty with shop bought produce? I will make it again in the winter and compare it. I did find that it made rather a lot of pastry though, and will roll it thinner next time, although I think my flan case wasnt quite as big as stated!

loisblower's picture

Can you freeze this quiche? Does it taste just as good if its been frozen???x

francesca338's picture
5

first time ive made a quiche came across this recipe and had all ingredients to hand, was really tasty added some bacon too which really worked well, very rich taste will probably try adding some milk with half amount of double cream next time to see how it comes out dont think ill ever buy a quiche from supermarket again.

marychef's picture
5

Just made this and three of us polished off the lot! Its very tasty and light. I had no parmesan but added double Gloucester instead. Really nice.

lamathe04's picture
5

Really tasty and easy though I thought it needed a few more tomatoes (maybe I had especially heavy cherry tomatoes...)

katejo's picture
5

Tried this today and it was excellent. Used half double cream and half single to slightly reduce the creaminess. Also added some crispy bacon which worked out very well. Next time I will add more basil as we couldn't taste it.

purpleflufff's picture
2

I liked it OH didnt. He said the tomatoes made it too soggy!

weetabix's picture
4

I tried this again last weeek and it came out beautifully! I cooked the pastry for slightly less time than the last time and it was just perfect.

weetabix's picture
4

This was my very first quiche and i was very impressed. The filling was delicious and i added more parmesan than the recipe suggests. However, i found the pastry just a little too hard. I'll try baking it a bit less next time

kunikom's picture
5

Best quiche I've ever made. Used fresh cream, added some bacons, and used slightly larger tomatos than suggested. I'll use cherry tomatos next time. Just loved it.

rkvizor's picture
5

I made this over the summer to take to someone's wedding anniversary garden party. It was wonderful - it was meant to be for the vegetarians, but everyone was enjoying it! So simple and lovley.

catahern's picture
5

This is really yummy! I tried to be a bit healthy and replace some of the cream with more eggs and it worked, but the original recepie is delicious.

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