Roasted tomato, basil & Parmesan quiche

Roasted tomato, basil & Parmesan quiche

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(102 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

    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

    Parmesan

    parm-ee-zan

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

  • 2 eggs
    Eggs

    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

    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

    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, questions and tips

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mahe_m3rox
17th Feb, 2013
Please note that Parmesan cheese is not a vegetarian food since it contains calf rennet. Please make sure that these recipes are written either with an alternative kind of cheese or "Parmesan alternative". A suitable alternative as I have come to learn is "Nutritional Yeast".
charlottecorday
8th Sep, 2012
5.05
A very good quiche. I addedd some bacon in the cream mix
chefzak
29th Aug, 2012
4.05
Does anyone else feel really unhealthy after eating this? It’s delicious--I agree with everyone else on that--but it’s a dairy overload. I recommend adding pork and/or vegetables, as other people have suggested, in order to add a bit more flavor to this simple recipe.
debzz40
13th Apr, 2014
nope, loved it as is but good with a massive side salad!
pearlpearl
27th Aug, 2012
Absolutely beautiful. Easy to follow :) I added & fried both bacons and onions.
kiwiinlux
26th Aug, 2012
5.05
I've made this many times now, quick, easy and delicious.
kiviraat
12th Aug, 2012
Lovely quiche! My base was a little bit soggy, but it was still very, very tasty! Can't wait to bake it again!
nat_dixon5
26th Jul, 2012
5.05
I love this :) Be aware that mine took much longer to cook than stated x Delish though x
livlu1710
25th Jul, 2012
5.05
Really delicious! I added smoked bacon as well. Will definitely be making this again.
stephsmum
24th Jul, 2012
5.05
I've been making this as a family favourite since it was first in the GF magazine. I never change a thing, but I reckon this time I'll try it with lower fat cream & save the calories for dessert.

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