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

    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)

kernowcook's picture
5

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
4

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
5

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
4

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
5

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

lapinpatricia's picture
5

I have just read my comment again. I meant centimetres not inches, for the tin sizes! Oops!

alichopper's picture

Made this for friends today and it was demolished! I used an 11" flan dish and made double the pastry, but the amount in the recipe was fine, so I have frozen the extra. I doubled all the other ingredients except the cream of which I used about 2/3rds extra. Next time I'll try it with caramelised onions too. And I might try milk and cream (instead of all cream) and see how that turns out.

i-love-chocolate's picture
5

This is really yummy, I used a packet of shortcrust pastry to save time. I love the way the parmesan seals the pastry base so it stays nice and crispy - not a soggy bottom in sight! I'll definately make this again.

belsey's picture
5

I made this quiche for a get together with old friends, every one loved it!

I have never made a quiche before and was pleased with the end result. The instructions are pretty much fool proof (relief on my part that the consistency was not like scrambled egg!).

I think I will try including a few rashers of bacon next time.

somersetsquirrel's picture
5

Really lovely, thank you. I added 225g of dry-fried chorizo in the base of the quiche which added a little bit of a chew. I'll be making this again.

katerina1302's picture
5

I have made this twice and it was a hit both times...thank you Good Food!

lapinpatricia's picture
5

The only change I made to this recipe was to double the quantities. I had enough for a 32" quiche, a 25" one and a smaller one. I took the large one to a summer buffet and got lots of praise for it: full of lovely summer flavours.

pendle's picture
5

Parmasan can just be added into the egg mixture to make easier and stop the chances of it burning on top. Excellent and recipe can be doubled for large dishes.

nike85's picture
5

Easy to follow recipe. Great results. I roasted 3 thin slices of back bacon with the tomatoes and chopped the bacon up before adding to the quiche base . I also used 100g gruyere cheese instead of parmesan and it did give the pizza`a nice tasting "crust". Next time I would roll out the pastry a little thinner. Really delicious eaten cold the next day too.

cha08amd's picture

Absolutely delicious. Very creamy and possibly the nicest quiche I have tasted. Made this for a dinner party and it was promptly eaten and complimented.

jmistovski's picture
5

DELICIOUS!

vicki8190's picture
5

Very tasty quiche. I used half fat cream to loose some of the calories and it worked great. I think next time I would add some milk to make it a bit lighter.

gilliangol's picture
5

Very easy to make - loved the roasted tomatoes combined with the parmesan and creamy flavour of the quiche. I used frozen pastry to save time. Next time I might add some red onions.

kimhayley's picture

I added half a bag of Spinach, and it was the MOST delicious quiche ever!! My first time making quiche and I used ready made pastry to save time. I will definately be making this more often (if I can afford the calories!)

bonzoburger's picture
5

Very, very tasty. Made quiche in 20cm flan dish therfore cutting down on the amount of pastry

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