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Cheese and tomato quiche with visible tomatoes showing in the quiche. Tried & Tested

Cheese and tomato quiche

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2.533 stars based on 47 ratings

Cheese and tomato, a classic combination that works wonderfully in this light quiche. Serve with salad for a light lunch or with new potatoes and vegetables for quick dinner. This is perfect made with homegrown tomatoes and creamy cheddar cheese.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:medium

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Ingredients

For the pastry

  • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
  • 100g 3½ oz Butter (unsalted)
  • pinch pinch Salt

For the filling

  • 200g 7⅛ oz Cherry tomatoes halved
  • 3 3 Egg(s) (free range)
  • 150ml 5⅛ fl oz Milk (whole)
  • 4tbsp 4tbsp Double cream
  • 1tbsp 1tbsp Chives chopped
  • 75g 2¾ oz Cheddar cheese grated

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    To make the pastry, place the flour and a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.

    Ingredients for this step

    • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
    • pinch pinch Salt
    • 100g 3½ oz Butter (unsalted)
  2. Classic mode Step 2

    Roll out the pastry on a lightly floured work surface to the thickness of about a £1 coin. Lift the pastry over the rolling pin, then drape the pastry over the 20 cm round, loose bottom flan tin and press into the base and up the sides. Trim the edges. Place in the fridge to chill for 15 minutes.

  3. Classic mode Step 3

    Preheat the oven to 220°C (200°C fan, gas mark 7). Line the pastry case with a circle of baking parchment and fill with baking beans. Bake the pastry case for 10 minutes until pale golden. Remove the baking parchment and beans and return the pastry case to the oven for a further 5 minutes until golden and crisp. lower the oven temperature to 190°C (170°C fan, gas mark 5).

  4. Classic mode Step 4

    Sprinkle most of the cheese in the pastry case, top with the tomatoes and sprinkle with chives.

    Ingredients for this step

    • 55g 2 oz Cheddar cheese grated
    • 200g 7⅛ oz Cherry tomatoes halved
    • 1tbsp 1tbsp Chives chopped
  5. Classic mode Step 5

    Beat the eggs, milk and cream together with a little black pepper and pour into the pastry case. Sprinkle with remaining cheese. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm)

    Ingredients for this step

    • 3 3 Egg(s) (free range)
    • 150ml 5⅛ fl oz Milk (whole)
    • 4tbsp 4tbsp Double cream
    • 20g ¾ oz Cheddar cheese grated