Cherry tomato and basil quiche
A classic dish that's great hot or cold, this tomato, Cheddar and basil quiche is easy to make.
Serves: 4
Preparation time: 15 minutes
Cooking time: 55 minutes
Freezing time: 5 minutes (for the pastry)
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You will need
- 375g pack ready rolled shortcrust pastry, further rolled out so that it is 2cm wider than original
- 75ml British semi skimmed milk
- 3 medium British free range eggs
- 335g cherry tomatoes, halved
- 40g mature British Cheddar, finely grated
- ½ x 28g pack fresh basil, leaves picked and roughly torn
- 600g baby potatoes
- 120g baby leaf sweet bistro salad
Recipe Information
Step by step guide to making Cherry tomato and basil quiche
- Preheat the oven to 220°C, fan 200°C, gas mark 8. Press the pastry into a 23cm round fluted tart tin, allowing it to drape slightly over the edges. Trim the excess and prick the base all over with a fork. Chill in the freezer for 5 minutes.
- Line the chilled pastry case with baking parchment, fill with baking beans or rice and bake in the oven for 10 minutes. Remove the paper and beans or rice and return to the oven for another 2 minutes.
- Remove from the oven and reduce the heat to 200°C, fan 180°C, gas mark 6.
- In a jug, whisk together the milk and eggs and season with freshly ground black pepper. Arrange the cherry tomatoes over the pastry base, pour over the egg mixture then scatter with the cheese and basil leaves.
- Bake on the middle shelf for 35-40 minutes, until golden brown and set. Cover with a sheet of foil if the top is browning too quickly during cooking.
- Meanwhile, put the potatoes in a medium pan and cover with cold water. Bring to the boil and cook for 10-12 minutes until tender. Drain.
- Cut the quiche into wedges and serve with the salad and potatoes.
Summary of customer ratings and reviews
Nutritional information for Cherry tomato and basil quiche
Nutritional information for Cherry tomato and basil quiche
Nutrition type | per serving |
---|---|
Calories | 440 kcal |
Total Fat | 21.6g |
Saturated Fat | 9.9g |
Salt | 0.60g |
Sugar | 5.6g |
This recipe is:
- No nut products
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