This delicious tomato quiche, with its buttery flaky pastry and a creamy filling bursting with fresh cherry tomatoes, cheese and herbs, is the taste of summer!
I am in full-on quiche making mode at the moment (it is one way of using up the glut of eggs from our chickens that comes with the summer months!). From classic quiche Lorraine to this French leek quiche, I find them a great way of using a glut of summer vegetables too. Like my courgette quiche which came about after using courgettes (zucchinis) growing in the garden, this cherry tomato quiche recipe – along with this roasted cherry tomato pasta) is due to having to use the cherry tomatoes from the vegetable patch.
A big problem with making a tomato quiche is that the tomatoes release a lot of liquid, resulting in a watery filling and soggy pastry. After much testing, I have found a trick to creating a tomato quiche that doesn’t go watery!
Jump to:
Newsletter
Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Tomatoes – I recommend using cherry tomatoes to make this quiche with, however you can use large tomatoes, sliced (still salt them).
- Salt – to salt the tomatoes to bring out some of their moisture.
- Eggs – size large eggs which weigh approx 60g / 2 oz each.
- Milk – as this is more of an every day type of quiche, I often make it with milk and without cream. With this in mind I recommend using whole milk. Or substitute with cream if you want a richer custardy base.
- Cheese – cheddar cheese or tasty cheese, gruyere or Monterey Jack.
- Herbs – I like to use a mixture of fresh basil, chives and thyme, but you could use just basil if you prefer, or a teaspoon of dried Italian herbs.
- Pastry – this simple shortcrust pastry crust is flaky and buttery. If you are short on time use bought shortcrust pastry.
How to make this easy tomato quiche recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Prepare the pastry: If making homemade shortcrust pastry, combine the ingredients and rest in the fridge for 30 minutes.
- Salt the tomatoes: Slice the cherry tomatoes in half and place in a colander then sprinkle with salt and leave to drain for 30 minutes. After 30 minutes, pat them dry with kitchen paper towel.
- Blind bake the pastry: Roll out the pastry and line the baking dish, prick the base all over with a fork (this helps stop the pastry from puffing up when in the oven), then lay a sheet of baking paper over the pastry and fill with baking beans. Bake for 15 minutes, then remove the baking beans and baking paper and return to the oven until lightly golden.
- Make the quiche filling: Whisk the eggs with the milk, add the fresh herbs and season with salt and pepper. Sprinkle the grated cheese over the pastry, pour over the egg mixture and top with the cherry tomatoes.
- Bake: bake in a slightly cooler oven until the edges are firm but the centre still jiggles slightly. Leave to rest for 10 minutes before serving – this helps it slice neatly.
FAQ
The quiche is cooked when the edges are set but the middle still wobbles slightly.
Yes, you do need to blind bake the pastry otherwise you will end up with a very soggy quiche!
Quiche goes especially well with salads, from crunchy lettuce salad or rocket salad, to coleslaw. If you are feeding a crowd, a jacket potato, roast potatoes or potato salad help the quiche go further too!
My recipe tips
- Salt the tomatoes – this really helps stop the juices from running into the quiche filling and down to the pastry.
- Top the quiche with the tomato halves, cut side facing up – this also ensures a non-soggy quiche.
Make ahead/storage
This cheese and tomato quiche is at its best on the day that it is made. Leftovers will keep in the fridge, covered, for up to 3 days.
Why not try…
You may also like these other family friendly savoury pies and tarts:
Tomato Quiche
Author: Robyn
Equipment
- 23cm/9” round pie tin/dish
Ingredients
Pastry
- 250g (1⅓ c) plain flour
- 125g (½ c) butter
- 1 egg yolk from a size large egg
- 50ml (⅛ c + 4 teaspoons) cold water
Quiche Filling
- 150g (5oz) cherry tomatoes
- salt for sprinkling over the tomatoes
- 3 eggs size large
- 160ml (⅔ c) milk
- 100g (1 c) cheddar cheese grated
- 1 tablespoon fresh basil finely chopped
- 1 tablespoon fresh chives finely chopped
- ½ tablespoon fresh thyme finely chopped
- black pepper
- salt
Instructions
Make The Pastry
- Add the flour to a large bowl then add the cold butter and lightly rub it in to the flour using your fingertips until the mixture resembled breadcrumbs.
- In a mug or small bowl whisk the egg yolk with the cold water together with a fork.
- Add the wet ingredients to the butter and flour and, using a blunt knife / butter knife, stir them together. You may need to use your hands at the end to lightly bring the pastry together.
- Form in to a disc shape and wrap in clingfilm. Place in the fridge for at least 30 minutes.
Salt the tomatoes
- Halve the cherry tomatoes, place in a colander and sprinkle with salt. Leave for 30 minutes.
Blind bake the pastry
- Preheat the oven to 190℃ fan / 210˚C / 370℉.
- Roll the pastry out on a lightly floured board to a circle approx. 27cm / 10 inches diameter in size.
- Roll the pastry so it wraps around the rolling pin then unroll it over the baking dish, gently pressing down the pastry down into the edges of the tin. Prick the base all over with a fork, then place a sheet of baking paper over the pastry and fill with baking beans. Place in to the preheated oven for 15 minutes.
- Remove the baking paper and baking beans (careful – they will be hot!) and return the pastry case to the oven. Bake for 5-7 minutes until golden.
Assemble the quiche
- Turn the oven down to 170˚C/ 190˚C / 340˚F.
- Pat the salted tomatoes dry with kitchen paper towel.
- Whisk the eggs with the milk, add the fresh basil, chives and thyme and season with salt and black pepper.
- Sprinkle the grated cheese over the golden pastry case and pour the egg and milk mixture over the top. Place the tomatoes cut side up over the top of the quiche.
- Place the quiche in the oven and bake for 30-35 minutes until lightly golden and puffed up. The edges should be firm but the centre should still jiggle slightly.
- Leave in the dish for at least 10 minutes before serving.
- Best served at room temperature. Leftovers can be stored in the fridge for up to 3 days.
Notes
- Tomatoes – I recommend using cherry tomatoes to make this quiche with, however you can use large tomatoes, sliced (still salt them).
- Salt – to salt the tomatoes to bring out some of their moisture.
- Eggs – size large eggs which weigh approx 60g / 2 oz each.
- Milk – as this is more of an every day type of quiche, I often make it with milk and without cream. With this in mind I recommend using whole milk. Or substitute with cream if you want a richer custardy base.
- Cheese – cheddar cheese or tasty cheese, gruyere or Monterey Jack.
- Herbs – I like to use a mixture of fresh basil, chives and thyme, but you could use just basil if you prefer, or a teaspoon of dried Italian herbs.
- Pastry – this simple shortcrust pastry crust is flaky and buttery. If you are short on time use bought shortcrust pastry.
- Salt the tomatoes – this really helps stop the juices from running into the quiche filling and down to the pastry!
- Top the quiche with the tomato halves, cut side facing up – this also ensures a non-soggy quiche.
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Robyn says
This has been my go-to quiche all summer using up our glut of cherry tomatoes!