Roast Tomato & Basil Quiche

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Another winner from BBC Good Food
300 g Cherry Tomatoes
Drizzle olive oil
50 g grated Parmesan
2 large eggs
284 ml double cream
Handful shredded basil leaves, plus some whole for scattering
Pack Ready made shortcrust pastry
1. 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.
2. 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.
You can add any number of other ingredients to the quiche, such as bacon, red onions, spinach, mushrooms etc...
3. 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.
When you take the pastry out of the oven, take out the tomatoes as well.
4. 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.
Cuisine   EuropeanDish   Main Dish
Cooking Method   BakedMain Ingredient   Vegetables
Prep Time   15 to 30 minutes


Member since Jun 2010

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