Cheese & Tomato Quiche

  • Total Time

    1h 10m
    • Prep Time

      30m
    • Bake Time

      40m
  • Serves

    4

  • Skill Level

    Intermediate
  • 18 Reviews

    5 star rating

A Cheese and Tomato Quiche, a classic combination of flavours that works wonderfully. 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. We've added a video to this recipe to show you how to bake the pastry case blind with baking beans. Watch it below.

Method

  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.

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

  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)

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 1 star rating

    Made my family feel sick! Either the ingredients I got were extremely sickening and made me and my kids feel unwell! I don’t believe there’s anything wrong with these ingredients, just the method!

  2. 5 star rating

    Lovely recipe 🥰

  3. 5 star rating

    Was very clear and easy to follow recipe.. would definitely recommend to friends and family. Got very good compliments have made it in few accordions now and all liked it very much. 👍👍👍

  4. 5 star rating

    Great tasty dish can’t wait to make it again

  5. 5 star rating

    Absolutely gorgeous very rewarding bake

  6. 5 star rating

    Easy to make & delicious. Easy to adapt to whatever you have in I would imagine.

  7. 5 star rating

    Really easy to make. Absolutely delicious and plenty to go round. Will definitely make it again and again. Thank you

  8. 5 star rating

    Delicious, very easy to make and the whole family loved it

  9. 5 star rating

    Absolutely delicious. My husband says it is the best quiche he’s ever had. I added Havarti and cut the basil in half.

  10. 5 star rating

    I make this without the pastry as I’m cutting down on my carbs I threw everything in peppers onions mushrooms bacon was beautiful

  11. 5 star rating

    Good recipe!

  12. 5 star rating

    Really easy and got some great feedback from people I shared it with!

  13. 5 star rating

    2nd time I’ve made this in 3 weeks. So easy to do, especially if you, like me, batch bake the pastry and freeze it. It’s such a tasty quiche and a family favourite!!

  14. 5 star rating

    Easy to follow, I roasted chopped yellow pepper, mushroom and courgette to the egg mixture, it turned out really well, thank you

  15. 5 star rating

    smells nice and meh

  16. 5 star rating

    First time making quiche and the recipe was spot on to follow

  17. 5 star rating

    Easy to make and tastes absolutely beautiful. !! Will definitely making this again !!

  18. 5 star rating

    Easy to make. When adding water to the dough mixture, do this a little at a time until you reach the required consistency.

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