Roasted Tomato, Basil and Parmesan Quiche

Name: Roasted Tomato, Basil and Parmesan Quiche
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 8
Ingredients: 300 g cherry tomatoes; 20 g fresh basil; 50 g Parmesan, grated; 2 eggs; 284 ml double cream; 280 g plain flour; 140 g cold butter, cut into pieces; 1 tbsp olive oil; 3 tbsp cold water; 1 to taste salt and pepper

This roasted tomato quiche pairs sweet cherry tomatoes with fresh basil, Parmesan and a rich cream custard in a crisp homemade shortcrust pastry. It is ideal for brunch, lunch, picnics or a light dinner with a simple green salad.

Servings8 Portions

Prep Time40 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

cherry tomatoes
300 g
fresh basil
20 g
Parmesan, grated
50 g
eggs
2
double cream
284 ml
plain flour
280 g
cold butter, cut into pieces
140 g
olive oil
1 tbsp
cold water
3 tbsp
salt and pepper
1 to taste

Step-by-Step Instructions

Make the pastry: put the flour and cold butter in a mixing bowl. Rub the butter into the flour with your fingertips until the mixture looks like fine breadcrumbs, then add 2-4 tbsp cold water, a little at a time, until the dough just comes together. Shape into a ball; use immediately, chill for up to 2 days, or freeze for up to 1 month.

Roll the pastry on a lightly floured surface into a circle about 5 cm wider than a 25 cm tart tin. Lift it with the rolling pin and drape it into the tin, leaving a little overhang. Press the pastry gently into the corners, then chill for 20 minutes. Heat the oven to 200°C/180°C fan/gas 6.

Place the cherry tomatoes in a small roasting tin. Drizzle with olive oil, season with salt and black pepper, and roast on a lower oven shelf while the pastry case bakes.

Prick the chilled pastry base lightly with a fork. Line it with baking paper or foil and fill with baking beans or dried rice. Blind-bake for 20 minutes, then remove the paper and weights and bake for another 5-10 minutes, until the base is dry and lightly golden.

Remove both the pastry case and the roasted tomatoes from the oven. Let the tomatoes cool slightly so they do not add too much moisture to the filling.