Roasted tomato, basil & Parmesan quiche

Roasted tomato, basil & Parmesan quiche

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(99 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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jmalanga1981's picture
jmalanga1981
13th May, 2012
5.05
WOW! Fried some bacon and red onions and added to mix. I have never made quiche before but I will certainly be making this again.
cazza13
14th Mar, 2012
used this recipe a few times now, used sausage and sweetcorn for the wee ones and salmon and broccoli for the adults . all the family love it, very easy to use and follow..
pattiflat
9th Mar, 2012
yes you can freeze quiche, wait until completely cool then wrap in plastic, individual pieces are better, then when you want to eat them, heat them in the oven, not microwave as pastry will go soggy
regthellama
4th Mar, 2012
3.05
Simple enough recipe but it doesn't have a great deal of flavour, so it might be worth adding a few ingredients.
julietharrington
10th Feb, 2012
Very tasty. Used half fat cream the first time I made it. The second time I used half the amount of cream and topped up with milk made it very light! A huge hit with everyone!
kitchenlab
20th Jan, 2012
5.05
Absolutely Stunning!!! THANK YOU!
tepuke111
12th Jan, 2012
Does anybody know if you can freeze this recipe?
koochiekoochiecoo
12th Nov, 2011
oooh this is just the best!!!!! sooo easy to make
koochiekoochiecoo
12th Nov, 2011
oooh this is just the best!!!!! sooo easy to make
misspotter7
25th Oct, 2011
5.05
I made this quiche for the first time and it has come out beautifully! I made a wholemeal pastry crust and added watercress and smoked paprika to the filling. The recipe is etremely easy to follow, so anyone new to cooking should't have any trouble with this! Result! :)

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