Roasted tomato, basil & Parmesan quiche

Roasted tomato, basil & Parmesan quiche

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(131 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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Iain Barlow's picture
Iain Barlow
23rd Oct, 2019
Perfect recipe. I don't do dairy, so replaced the cream and parmesan for non-dairy alternatives. Worked an absolute treat. For those saying the ingredients weren't enough... Are you mad? They are plenty!
7th Sep, 2019
Went along with most comments here and used 3 eggs and 300ml crème fraiche. Result was excellent served as a veggie lunch with salad.
3rd Sep, 2019
Very nice quiche, I seemed to have too much filling, but then I had taken others advice and added 3 eggs. Luckily I also had spare pastry so I made 6 individual ones with a little fried bacon. Not sure what happened but they seem to have disappeared the second my family came home!!
ryna482's picture
27th Aug, 2019
I made this recipe with the adjustments suggested in the comments. I used 3 eggs, 300ml of creme fraiche, cherry tomatoes, cheddar and rocket leaves. I seasoned the mixture with garlic granules and it really came out delicious!
28th Jan, 2019
For a 25cm quiche dish two eggs are nowhere near enough! I have made this several times and use SIX eggs with the cream. I also add onions, mushrooms and bacon to make a kind off all day breakfast quiche! Delicious and recommended.
GiSora's picture
19th Jan, 2019
I think this recipe forgot to say to use electric whisk! I did all with hand and I am not a chef so I do not have the set of muscles to whisk to stiff. The pastry case is great though.
J54321's picture
13th Jan, 2019
Amazing quiche. I altered a few things like changing cream for milk using 3 eggs and using basil pesto because I had no basil and it came out perfect. So light and summery. :)
dennylee's picture
7th Jul, 2018
this recipe is simply divine , i have made this appox about a dozen times and always looks exactly like the picture and tastes amazing , use the best small vine tomato's you can possibly get , or even a mixture of orange, yellow and red, fabulous
Anna Kawałek's picture
Anna Kawałek
4th Jun, 2018
I thought this receipe was tasty but I dont understand how 285ml of cream and 2 eggs is supposed to be enough for 8 people?! When I made it it barely filled the case, leaving me haveto compensate with milk... think measurements needs to be tweaked...
2nd Jun, 2018
Absolutely gorgeous recipe! As others have posted, I did use 3 eggs to increase the filling and used a 300ml pot of creme fraiche for a fewer calories!! I also added chopped thinly sliced chorizo. This is my second time of making in a week as it went down so well. This will be a regular in this house now, and definitely on any party menus!!!


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
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?
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
15th Oct, 2014
Hi there thanks for your question, you can use either butter unless specifically stated. 
26th Sep, 2014
I used unsalted, and generally tend to opt for unsalted when it doesn't specify it.
15th Dec, 2013
Can I freeze this?
goodfoodteam's picture
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. 
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.
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