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A tomato quiche in the dish, with knives ready to serve.

Tomato Quiche

Robyn
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!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 57 minutes
Salting time tomatoes / chilling time pastry 30 minutes
Total Time 1 hour 37 minutes
Course dinner, Lunch, picnic
Cuisine International
Servings 6 people
Calories 431 kcal

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

INGREDIENTS
  • 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.
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.

Nutrition

Calories: 431kcalCarbohydrates: 35gProtein: 13gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 179mgSodium: 290mgPotassium: 197mgFiber: 1gSugar: 2gVitamin A: 1082IUVitamin C: 7mgCalcium: 184mgIron: 3mg
Keyword vegetable quiche, vegetarian quiche

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