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Cheese & Tomato Quiche with a bag of Allinson's Plain Wholemeal flour and chopped tomatoes
110Total Time
30Prep Time
40Bake Time
A little effort

Cheese & Tomato Quiche

24 Reviews

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.

110Total Time
30Prep Time
40Bake Time
A little effort


  1. 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.

  2. 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. 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. Step 4:

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

  5. 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)


  • For the pastry

    • 200g Allinson's Plain White Flour
    • 100g Butter (unsalted)
    • 1pinch Salt
  • 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)


  • 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

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