Roasted tomato, basil & Parmesan quiche

Roasted tomato, basil & Parmesan quiche

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(105 ratings)

Prep: 40 mins Cook: 40 mins


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

  • 2 eggs



    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



    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 is made when lactic-acid producing bacteria are added to cream and churned to make an…


  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, questions and tips

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18th Sep, 2013
I've made this several times now, in both large and in six individual tart tins. It's a great, easy recipe which looks lovely and tastes delicious every time. They're nice warm but much better cold once the filling has set. I also substitute 100g grated mozarella for the parmesan now and don't worry about roasting the tomatoes, they are just as lovely put in as they are.
12th Aug, 2013
I think this recipe is great. A really tasty filling and the best pastry I have ever made. Very impressed.
7th Aug, 2013
Very easy to make but the pastry seemed very buttery to me, maybe just my taste but it was over the top with the butter, other than that great!
30th Jul, 2013
I made this a while back for my food tech lesson and it turnt out amazingly well and tasted delicious. Everyone in class was amazed by it
28th Jun, 2013
I made this quiche for a 60th birthday bash knowing that there would be a few vegetarians present. It all disappeared with lots of complements. I did add some fried onions and garlic but this was the only addition I made. Will make again for certain.
12th Jun, 2013
This was my first ever attempt at making a quiche and it was just amazing ;) Thank you!
5th Jun, 2013
My first quiche without the scrambled egg appearance and thanks to a previous suggestion of mixing the Parmesan in with the milk mixture no burning on top! My friends said they loved it and given the easy preparation all in all a top recipe for me
15th May, 2013
Made this weekend just gone, for an afternoon tea party. Girls loved it and one even dreamt about it, i had never made a quiche before so great first!!
5th May, 2013
I made it and it was really good! My housemate even proposed to me! ;) Though I substituted the cream for creme fraiche and it worked fine. I could imagine some prawns would do good in the quiche.
4th Apr, 2013
Easy and delicious. One to repeat


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