Tomato Basil Quiche2014-09-10
- Servings : 6
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
The Mediterranean flavours of mozzarella, tomato and basil blend beautifully to make this a flavourful and attractive quiche.
- 300g cherry tomatoes, washed
- 1 tablespoon Olive oil for roasting
- 90g Parmesan grated
- 3 eggs
- 300ml cream
- 1 handful basil leaves
- 280g Plain Flour
- 140g cold butter, cubed
To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined.
Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Chill in the fridge or freezer for 20 mins.
Heat oven to 200oC In a small roasting tin, drizzle the tomatoes with olive oil and season well. Roast for 20 minutes alongside the pastry case.
Lightly prick the base of the tart with a fork, line the tart case with a circle of greaseproof paper, then ll with baking beans. Blind-bake the tart for 20 mins, then remove paper and beans and continue to cook for 5-10 mins until lightly brown.
While the tart is cooking, beat the eggs in a large bowl. Gently add the cream, basil and season well with salt and pepper. When the pastry case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then the rest of the cheese.
Bake for 25 mins until golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve warm with a green salad.