Tomato and Basil Quiche

I recently bought a box of saucing tomatoes from a fruit and veg co-op, but the tomatoes were much better quality than I expected. I still filled all the empty bottles in the house with tomato and barbecue sauce (recipes coming soon…), but I had lots of perfect tomatoes leftover.

Tomato and Basil Quiche recipe (3)

Tomato and basil quiche was a perfect easy dinner to use up a couple of those yummy tomatoes.

Tomato and Basil Quiche recipe (7)

As a kid, I hated eggs and I hated tomatoes. I’m still not a fan of raw tomatoes, but I’ve grown to enjoy quiche (with a good amount of cheese thrown in to mask the eggy flavour).

Tomato and Basil Quiche recipe (4)

My daughter loves her eggy pie as they’re called around here (scrambled eggs get called eggy). I like how the egg mixture oozes through the tomato.

Tomato and Basil Quiche recipe (1)

Here’s the recipe for Tomato and Basil Quiche:

Ingredients

3 medium tomatoes
Handful of fresh basil leaves
3 eggs
200g (7oz) grated cheddar or tasty cheese
200g (7oz) cream
1 sheet shortcrust pastry

Method

1. Pre-heat oven to 200°C/400°F.

2. Line the base and sides of a 20cm quiche dish or spring-form pan with pastry. Prick the base of the pastry with a fork. Place a piece of baking paper over the pastry and fill with pie weights (or rice or dry beans). Bake in the oven for 15 minutes.

3. While pastry base is blind-baking, slice the tomatoes into 1cm (1/2inch) slices. Rip basil leaves into small pieces.

4. Whisk together eggs and cream in a medium bowl.

5. Remove pastry base from oven and lower temperature to 180°C/350°F.

6. Sprinkle grated cheese over the base of the pastry. Place slices of tomato and basil on top of the cheese. Pour over the egg and cream mixture.

7. Bake in the oven for 30 minutes, or until the centre of the quiche is firm to touch.

Tomato and Basil Quiche recipe (5)

Tomato and Basil Quiche
 
Author:
Ingredients
  • 3 medium tomatoes
  • Handful of fresh basil leaves
  • 3 eggs
  • 200g (7oz) grated cheddar or tasty cheese
  • 200g (7oz) cream
  • 1 sheet shortcrust pastry
Instructions
  1. Pre-heat oven to 200°C/400°F.
  2. Line the base and sides of a 20cm quiche dish or spring-form pan with pastry. Prick the base of the pastry with a fork. Place a piece of baking paper over the pastry and fill with pie weights (or rice or dry beans). Bake in the oven for 15 minutes.
  3. While pastry base is blind-baking, slice the tomatoes into 1cm (1/2inch) slices. Rip basil leaves into small pieces.
  4. Whisk together eggs and cream in a medium bowl.
  5. Remove pastry base from oven and lower temperature to 180°C/350°F.
  6. Sprinkle grated cheese over the base of the pastry. Place slices of tomato and basil on top of the cheese. Pour over the egg and cream mixture.
  7. Bake in the oven for 30 minutes, or until the centre of the quiche is firm to touch.

 If you’re not in the mood for fiddling around with pastry, try my impossible quiche recipe.

What’s your favourite quiche combination?

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