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 61-80

  • Binder photo domlassco

    24 April 2011

    domlassco commented on this recipe

    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 :)

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  • Binder photo kasia

    27 April 2011

    kasia rated and commented on this recipe

    5 stars

    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!

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  • Binder photo kasia

    27 April 2011

    kasia commented on this recipe

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

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  • Binder photo Foodie

    30 April 2011

    Foodie rated and commented on this recipe

    5 stars

    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

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  • Binder photo sola3

    30 April 2011

    sola3 rated and commented on this recipe

    5 stars

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

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  • Binder photo Fiona

    30 April 2011

    Fiona rated and commented on this recipe

    5 stars

    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!).

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  • Binder photo Kshepsol

    11 May 2011

    Kshepsol commented on this recipe

    Can this quiche be frozen? Thanks

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  • Binder photo LRademaker

    25 May 2011

    LRademaker rated this recipe

    3 stars

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  • Binder photo appetite

    01 June 2011

    appetite rated and commented on this recipe

    5 stars

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

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  • Binder photo bakingqueen

    05 June 2011

    bakingqueen commented on this recipe

    would this be okay with milk instead of cream?

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  • Binder photo Baltar

    08 June 2011

    Baltar rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Baltar

    08 June 2011

    Baltar commented on this recipe

    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.

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  • Binder photo bella

    12 June 2011

    bella rated and commented on this recipe

    5 stars

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

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  • Binder photo Halps3101

    24 July 2011

    Halps3101 commented on this recipe

    really tasty and can be made gluten free by using gluten free flour

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  • Binder photo lurvlyloz

    25 July 2011

    lurvlyloz rated and commented on this recipe

    5 stars

    only the second quiche i've ever made but was amazing. will def be making again.

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  • Binder photo SoutheastFoodie

    05 September 2011

    SoutheastFoodie rated this recipe

    5 stars

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  • Binder photo evijablue

    17 September 2011

    evijablue rated and commented on this recipe

    5 stars

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

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  • Binder photo Jacqueline Fenner

    17 September 2011

    Jacqueline Fenner commented on this recipe

    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.

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  • Binder photo stellanor

    02 October 2011

    stellanor rated and commented on this recipe

    5 stars

    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.

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  • Binder photo meisterstueck

    13 October 2011

    meisterstueck rated and commented on this recipe

    5 stars

    This quiche is really delicious. I used 4% cream though but it tasted rich and just lovely. Might through in some shallots next time. Served it with a rocket salad with ovenroasted aubergines, tomatoes, pine nuts and raisins in balsamico.

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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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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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