Roasted tomato, basil & Parmesan quiche

Roasted tomato, basil & Parmesan quiche

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(81 ratings)

By

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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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boistizon's picture
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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
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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
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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!

pookah's picture
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Tasty

loisblower's picture

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

francesca338's picture
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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
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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
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Really tasty and easy though I thought it needed a few more tomatoes (maybe I had especially heavy cherry tomatoes...)

katejo's picture
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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
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I liked it OH didnt. He said the tomatoes made it too soggy!

weetabix's picture
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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
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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
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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
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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
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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.

kernowcook's picture
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Very yummy. I made the pastry with butter and added 25g grated parmasan cheese once I'd rubbed the butter into the flour. Loved the idea of roasting the tomatos, made the filling less soggy than in most quiches. I did a mix of tomatos and courgette. Will certinally make again soon.

nicolacappin's picture
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Very easy to make and the girls thought it tasted great.
It looks as good as the ones you get in the shop - cost half the price to make it myself.

It was a little creamy for me (hence 4/5) but was a hit and there was only 1 piece left. Served with salmon and salad.

cheriemacdonald's picture
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Very easy to follow. Pastry delicious and not soggy coz baked blind first. Looked very impressive and was bursting with fresh summery flavours. Cooked it for lunch for family and they were all very impressed! Will definitely make again is another BBC Good Food Winner!

emsmith's picture
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Great-tasting quiche, especially considering the relatively short list of ingredients. Given that my husband has to watch his cholesterol levels, I replaced the double cream with a 200g tub of low fat creme fraiche and 100ml soya milk and it worked surprisingly well.

lapinpatricia's picture
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I have just read my comment made earlier about this recipe. I meant centimetres, not inches, for the size of the tins. Oops!

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