Roasted tomato, basil & Parmesan quiche

Roasted tomato, basil & Parmesan quiche

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(98 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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meisterstueck
13th Oct, 2011
5.05
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.
stellanor
2nd Oct, 2011
5.05
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.
fluffyjacq
17th Sep, 2011
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.
evijablue
17th Sep, 2011
5.05
Very yummy and easy. Tonight I'm making it for the third time.
Twinklebum99
25th Jul, 2011
5.05
only the second quiche i've ever made but was amazing. will def be making again.
halps3101
24th Jul, 2011
really tasty and can be made gluten free by using gluten free flour
radfoil
12th Jun, 2011
5.05
I absolutely love this recipe. Just about to make it for the 4th time. I usually add lardons or pancetta too.
baltar
8th Jun, 2011
4.05
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.
baltar
8th Jun, 2011
4.05
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.
queenofbaking
5th Jun, 2011
would this be okay with milk instead of cream?

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