Roasted tomato, basil & Parmesan quiche

Roasted tomato, basil & Parmesan quiche

A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

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.

Per serving

494 kcalories, protein 9g, carbohydrate 29g, fat 39 g, saturated fat 22g, fibre 2g, sugar 2g, salt 0.48 g

Recipe from Good Food magazine, June 2008.

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Latest comments and suggestions

Results 21-40

  • Binder photo Claire Hodgkinson

    24 July 2009

    Claire Hodgkinson rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Alison

    02 August 2009

    Alison commented on this recipe

    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.

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  • Binder photo Patou

    10 August 2009

    Patou rated and commented on this recipe

    5 stars

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

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  • Binder photo Patou

    10 August 2009

    Patou commented on this recipe

    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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  • Binder photo EmSmith

    16 August 2009

    EmSmith rated and commented on this recipe

    4 stars

    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.

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  • Binder photo cherie

    19 August 2009

    cherie rated and commented on this recipe

    5 stars

    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!

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  • Binder photo chefcappin

    12 September 2009

    chefcappin rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Kernow Cook

    14 September 2009

    Kernow Cook rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Cat

    04 October 2009

    Cat rated and commented on this recipe

    5 stars

    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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  • Binder photo Kirsten

    13 October 2009

    Kirsten rated and commented on this recipe

    5 stars

    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.

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  • Binder photo connie

    20 October 2009

    connie rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Sarah

    01 November 2009

    Sarah rated and commented on this recipe

    4 stars

    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

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  • Binder photo Sarah

    08 November 2009

    Sarah commented on this recipe

    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.

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  • Binder photo Mimi Keswick

    22 January 2010

    Mimi Keswick rated this recipe

    5 stars

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  • Binder photo Foxy Noreen

    24 February 2010

    Foxy Noreen rated this recipe

    5 stars

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  • Binder photo Claire

    29 March 2010

    Claire rated this recipe

    5 stars

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  • Binder photo Rach

    11 April 2010

    Rach rated this recipe

    5 stars

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  • Binder photo Girl Flower

    12 April 2010

    Girl Flower rated and commented on this recipe

    2 stars

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

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  • Binder photo Kate

    21 May 2010

    Kate rated and commented on this recipe

    5 stars

    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.

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  • Binder photo The Cakeinator

    24 May 2010

    The Cakeinator rated and commented on this recipe

    5 stars

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

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

Ingredients

FOR THE PASTRY

  • 280g plain flour , plus extra for dusting
  • 140g cold butter , cut into pieces
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Add to your binder

Per serving

494 kcalories, protein 9g, carbohydrate 29g, fat 39 g, saturated fat 22g, fibre 2g, sugar 2g, salt 0.48 g

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