About our cheese & tomato quiche
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 a quick dinner.
The quiche 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.
Looking for more quiche flavours? Try our quiche Lorraine or our walnut pear and gorgonzola quiche.
Method
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.
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.
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).
Step 4:
Sprinkle most of the cheese in the pastry case, top with the tomatoes, basil leaves and sprinkle with chives.
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 the pastry
- 200g Allinson's Plain White Flour
- 100g Butter (unsalted)
- 1pinch Salt
- 200g Allinson's Plain White Flour
For the filling
- 200g Cherry tomatoes (halved)
- 3 Egg(s) (free range)
- 150ml Milk (whole)
- 4 tbsp Double cream
- 1 tbsp Chives (chopped)
- 75g Cheddar cheese (grated)
- A handful Basil (leaves)
Utensils
- Large mixing bowl
- Rolling pin
- 20cm loose bottom flan tin
- Baking parchment
- Baking beans
- Whisk
Nutritional Information
per 189g- 594cal Energy
- 40g Fat
- 24g of which Saturates
- 41g Carbohydrates
- 4.2g of which Sugars
- 17g Protein
- 1g Salt
Recipe Reviews
I prepared this recipe for a family BBQ yesterday as the flavour profile is simple, universal yet appealing and safe. I'm not always consistent in avoiding a soggy bottom when making shortcrust pastry, however I followed this recipe and found that the order of the toppings in this recipe is key as the Tomato can moisten the pastry when cooking and has been my downfall previously. I found that the quiche does serve more than four though if not having it as a main meal. This recipe is perfect for those family summer lunches. the double cream gives the filling a rich yet light flavour and I regret not going to the extra effort before. For me the recipe loses just one star because I think that 75g of cheese isn't quite enough, I would next time add more for preference. would make again for its delicious homemade quality and for how easy it was to prepare and master!!
Really delicious. Took some time, but it's a simple enough recipe for a non-regular baker like myself. Some substitutions I made-- greek yogurt for double cream, oat milk for whole milk, caramelized onions and mushrooms for chives and basil, and added some mixed herbs to taste. Worked out lovely!
Found this so easy to make turned out great will try again with different filling so so yummy x
Absolutely delicious, perfect pastry and filling. Very easy to make.
Simply lovely and I served it with warmed tinned baked beans and carrots broccoli sprouts ( veg all steamed in the last 15 minutes)
Very easy to adapt. Makes a little too much mixture. Usually make mini quiches and or omelette with the leftover.
Ingredients
For the pastry
- 200g Allinson's Plain White Flour
- 100g Butter (unsalted)
- 1pinch Salt
- 200g Allinson's Plain White Flour
For the filling
- 200g Cherry tomatoes (halved)
- 3 Egg(s) (free range)
- 150ml Milk (whole)
- 4 tbsp Double cream
- 1 tbsp Chives (chopped)
- 75g Cheddar cheese (grated)
- A handful Basil (leaves)
Utensils
- Large mixing bowl
- Rolling pin
- 20cm loose bottom flan tin
- Baking parchment
- Baking beans
- Whisk
Nutritional Information
per 189g- 594cal Energy
- 40g Fat
- 24g of which Saturates
- 41g Carbohydrates
- 4.2g of which Sugars
- 17g Protein
- 1g Salt