Tomato and Basil Quiche
  • 3 medium tomatoes
  • Handful of fresh basil leaves
  • 3 eggs
  • 200g (7oz) grated cheddar or tasty cheese
  • 200g (7oz) cream
  • 1 sheet shortcrust pastry
  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.
Recipe by Cook Clean Craft at