Description
This delicious roasted tomato, basil, and Parmesan quiche features a buttery homemade pastry crust filled with juicy roasted cherry tomatoes, fresh basil, creamy double cream, and hearty Parmesan cheese. A perfect savory tart for brunch, lunch, or a light dinner, combining the rich flavors of summer tomatoes and fragrant herbs in a golden, flaky shell.
Ingredients
Scale
Pastry
- 280g plain flour, plus extra for dusting
- 140g cold butter, cut into pieces
- 8 tbsp cold water
Filling
- 300g cherry tomatoes
- Drizzle olive oil
- 50g Parmesan (or vegetarian alternative), grated
- 2 eggs
- 284ml pot double cream
- Handful basil leaves, shredded, plus a few small ones left whole for scattering
- Salt and freshly ground black pepper, to taste
Instructions
- Make the pastry: Combine the plain flour and cold butter in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Add 8 tablespoons of cold water gradually and bring the dough together with your hands until just combined. Shape into a ball. You can use immediately or chill for up to 2 days, or freeze for up to a month.
- Prepare the tart case: Roll out the pastry on a lightly floured surface to a circle about 5cm larger than a 25cm tart tin. Drape the rolled pastry over the tin with an overhang. Use small pastry scraps to push the dough into the corners for a neat shape. Chill the tart case in the fridge or freezer for 20 minutes to firm up.
- Roast the tomatoes: 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, and season with salt and pepper. Put the tomatoes on a low shelf in the oven to roast while you prepare the tart shell.
- Blind bake the pastry: Prick the base of the tart case lightly with a fork. Line it with greaseproof paper or foil and fill with baking beans or ceramic baking weights. Blind-bake the tart for 20 minutes. Remove the paper and beans then bake for an additional 5-10 minutes until the pastry is golden brown and cooked through.
- Prepare the filling mixture: In a large mixing bowl, beat the eggs. Gradually whisk in the double cream, then stir in the shredded basil leaves. Season with salt and freshly ground black pepper to taste.
- Assemble the quiche: Remove the tart case and roasted tomatoes from the oven. Sprinkle half of the grated Parmesan evenly over the tart base. Scatter the roasted cherry tomatoes on top. Pour over the egg and cream mixture. Finally, sprinkle the remaining Parmesan cheese evenly on top.
- Bake the quiche: Return the assembled tart to the oven and bake for 20-25 minutes until the filling is set and golden brown on top.
- Finish and serve: Remove the quiche from the oven and allow it to cool in the tart tin. Trim any overhanging pastry edges and carefully lift the tart out of the tin. Scatter the remaining whole basil leaves over the top for garnish. Slice and serve warm or at room temperature.
Notes
- The pastry can be prepared in advance and either refrigerated for up to 2 days or frozen for up to one month.
- Use vegetarian Parmesan alternatives if you prefer a vegetarian version that does not include animal rennet.
- Roasting the tomatoes intensifies their sweetness and flavor, making the quiche especially delicious.
- To prevent soggy pastry, ensure the tart case is blind-baked thoroughly before adding the filling.
- You can substitute double cream with crème fraîche for a slightly tangier flavor.
- Leftover quiche can be refrigerated and enjoyed cold or gently reheated the next day.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Savory tart
- Method: Baking
- Cuisine: British
Keywords: quiche, roasted tomato quiche, basil quiche, Parmesan quiche, savory tart, homemade pastry, brunch recipe, vegetarian quiche
