Rosted tomato Basil parmesan quiche
This elegant quiche features sweet roasted cherry tomatoes, fresh basil, and a rich, cheesy cream filling, all encased in buttery homemade pastry. Perfect for brunch, lunch, or a light dinner with salad.
Ingredients
For the Filling
- 300g cherry tomatoes
- Olive oil, for drizzling
- 50g Parmesan (or vegetarian hard cheese), grated
- 2 eggs
- 284ml double cream
- Handful of fresh basil leaves, shredded, plus a few whole for garnish
For the Pastry
- 280g plain flour, plus extra for dusting
- 140g cold butter, cut into cubes
- 2–4 tbsp cold water
Instructions
- In a large bowl, rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs.
- Add 2–4 tbsp cold water, a little at a time, mixing just until the dough comes together.
- Shape into a ball, wrap in cling film, and chill for at least 20 minutes (or up to 2 days). You can also freeze it for later use.
- On a lightly floured surface, roll out the dough into a circle about 5cm larger than a 25cm tart tin.
- Gently lift the pastry using your rolling pin and drape it into the tin, pressing into the edges. Leave some overhang around the rim.
- Chill in the fridge or freezer for 20 minutes. Meanwhile, preheat the oven to 200°C (fan 180°C) or gas mark 6.
- Place the cherry tomatoes in a small roasting tin. Drizzle with olive oil, season with salt and pepper, and roast in the oven (lower shelf) for about 15–20 minutes until softened and lightly blistered.
- Prick the base of the chilled pastry case with a fork. Line with baking paper or foil and fill with baking beans.
- Bake for 20 minutes, then remove the paper and beans. Return to the oven for 5–10 minutes more, until golden and crisp.
- While the pastry finishes baking, whisk the eggs in a bowl. Gradually mix in the cream, stir in the shredded basil, and season with salt and pepper.
- When the tart case is ready, remove from the oven. Take out the roasted tomatoes as well.
- Sprinkle half the Parmesan over the pastry base, then arrange the roasted tomatoes on top.
- Pour in the cream and egg mixture, then finish with the remaining cheese.
- Return to the oven and bake for 20–25 minutes until the filling is set and golden.
- Allow to cool slightly in the tin, then trim any excess pastry and carefully remove the quiche.
- Garnish with the remaining whole basil leaves. Slice and serve warm or at room temperature.
- Pro Tip from Foodicious Recipes
Make the pastry a day ahead to save time. For an extra kick, add a few sun-dried tomatoes or a touch of chilli flakes to the cream mixture before baking.
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