Dessert

Roasted Tomato, Basil & Parmesan Quiche Recipe

ByJack Voss November 24, 2025November 24, 2025

Introduction

This roasted tomato, basil, and Parmesan quiche is a delightful combination of fresh flavors and a buttery, crumbly crust. Perfect for lunch or a light dinner, it brings together juicy roasted tomatoes with fragrant basil and savory cheese in every bite.

A round tart with a golden brown crust holds a baked filling that is light tan with small browned spots. Scattered across the top are halved red cherry tomatoes and melted chunks of white cheese, both slightly browned from baking. Fresh green basil leaves are placed on top, adding a bright contrast to the warm colors beneath. The tart sits on a round, wire cooling rack, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g cherry tomatoes
Drizzle olive oil
50g Parmesan (or vegetarian alternative), grated
2 eggs
284ml double cream
Handful basil leaves, shredded, plus a few small ones left whole for scattering
280g plain flour, plus extra for dusting
140g cold butter, cut into pieces

Instructions

Step 1: To make the pastry, combine the flour and butter in a bowl. Rub together with your fingertips until the mixture is crumbly. Add 8 tablespoons of cold water and bring the dough together with your hands until just combined. Roll into a ball and either use immediately or chill for up to 2 days. The pastry can also be frozen for up to a month.
Step 2: Roll out the pastry on a lightly floured surface to a circle about 5cm larger than a 25cm tart tin. Carefully lift and drape it over the tin, allowing an overhang. Use a small ball of pastry to press the dough into the tin corners. Chill the lined tin in the fridge or freezer for 20 minutes while you prepare the oven.
Step 3: Heat the oven to 200°C (fan 180°C/gas mark 6). Place the cherry tomatoes in a small roasting tin, drizzle with olive oil, and season with salt and pepper. Put them on a low oven shelf to roast as you prepare the tart base.
Step 4: Lightly prick the pastry base with a fork. Line the tart case with greaseproof paper or foil and fill with baking beans. Blind-bake for 20 minutes. Remove the paper and beans, then bake for another 5–10 minutes until the base is biscuit brown.
Step 5: Remove the tart case and tomatoes from the oven. In a bowl, beat the eggs and gradually add the double cream. Stir in the shredded basil and season with salt and pepper.
Step 6: Sprinkle half the grated Parmesan over the baked tart base. Scatter the roasted tomatoes on top, then pour over the egg and cream mixture. Finally, sprinkle the remaining cheese evenly. Bake for 20–25 minutes until the filling is set and golden brown.
Step 7: Allow the quiche to cool in the tin. Trim the pastry edges, carefully remove from the tin, scatter over the remaining whole basil leaves, and serve sliced.

Tips & Variations

For a richer flavor, try adding a little garlic or caramelized onions to the topping before baking.
Vegetarians can use a vegetarian-friendly Parmesan alternative to maintain the authentic taste.
If you prefer a lighter version, substitute half the double cream with milk.
Serve with a fresh green salad for a complete meal.

Storage

Store the quiche covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven or microwave until warmed through. The pastry crust is best eaten fresh but holds up well when reheated carefully.