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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kirstylyn85
18th Mar, 2017
3.8
A really nice quiche with stable and easy pastry. I added some chunks of feta instead of Parmesan because I wanted the cheese to be a bit more of a feature. Some excess water came out of the tomatoes, so when you cut into it it was a bit wet, but the pastry didn't go soggy and it tasted great.
fionalous
25th Apr, 2016
2.55
Made this for dinner and found it very rich. I personally think the cream needs to be substituted with some creme fraiche. Although it was quite nice the cream really was just a bit too much for me. Hubby tried to make the pastry, something he hasn't done before, and it had to be thrown away as it was way way too wet. I'd suggest adding perhaps a tbsp or 2 only. Could be good with some tweaks.
Frantic Flapjack
29th Mar, 2016
3.8
The pastry was excellent. Came together and rolled out very well. The only drawback was there didn't seem to be enough filling. It was too shallow. When I make it next time, I will try a slightly smaller tin. The tart was lovely and light with a good taste.
iamnotgemma's picture
iamnotgemma
3rd Sep, 2015
5.05
I've never made a quiche before, or my own pastry. This was surprisingly easy! My partner and I loved it. Highly recommend! I added hard goats cheese along with the parmesan, and put some rocket in too. Yum!
bethduddy
26th Sep, 2014
I made this for a work bake off! The theme was Breakfast Bakeoff so I added sliced chipolata sausage and bacon, I came top 3 in the competition! Awesome recipe! Really yummy would definitely recommend and make again.
twoducksquack
30th Aug, 2014
5.05
Absolutely delicious. The only amendment I made was adding some chopped spring onions. I will definitely make again
AnnieRosc
20th Jun, 2014
This quiche is delicious. Shared it at a Glyndebourne picnic and have already passed it on. Tonight we'll enjoy it for a 2nd time.
alisondavey
6th Apr, 2014
Very impressed with this recipe, absolutely delicious. I had to take one or two liberties with it, ie I made up the cream with a mixture of double, single and sour cream which I had leftover. Also I only had regular tomatoes so I halved and roasted three and then quartered them to arrange in the tart. Finally I glazed the blind-baked tart shell with an extra beaten egg and then added that to the filling. Turned out perfect, my husband and son loved it.
dreamywillow
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.
looney
12th Aug, 2013
5.05
I think this recipe is great. A really tasty filling and the best pastry I have ever made. Very impressed.

Pages

lisaloubser
1st Dec, 2014
If you want to make this quiche a day before you are going to serve it, would you recommend baking it and then just reheating it in the oven before serving time?
goodfoodteam's picture
goodfoodteam
3rd Dec, 2014
Hi lisaloubser reheating it the following day might alter the texture - you'd be better either serving it cold or making the pastry case and roasting the tomatoes the day before then bring everything together and bake on the day. 
Katie bell
24th Oct, 2014
is it best to roast the tomatoes whole in this recipe, or to half them?
mammyplum
17th Jun, 2014
Should I use salted or unsalted butter for the pastry? also, throughout the site, when 'butter' is mentioned, do you mean salted or unsalted as a general rule? :)
goodfoodteam's picture
goodfoodteam
15th Oct, 2014
Hi there thanks for your question, you can use either butter unless specifically stated. 
bethduddy
26th Sep, 2014
I used unsalted, and generally tend to opt for unsalted when it doesn't specify it.
Lisat2013
15th Dec, 2013
Can I freeze this?
goodfoodteam's picture
goodfoodteam
18th Dec, 2013
Hi there,Yes this quiche will freeze, make sure to defrost fully at room temperature before serving, or defrost then warm in the oven.Best wishes. 
chalfacre
19th Oct, 2015
Loved this for a simple, quick base recipe. I wanted more of an autumn taste so added sweet potato, red onion and mushroom to the tomatoes when roasting and used thyme and nutmeg instead of basil.