Cherry Tomato and Cheese Quiche
Quiche is always a great option for brunch, lunch or even a light dinner. Our recipe uses a homemade pastry but if you are short on time you can use a store-bought shortcrust pastry instead. With the combination of cheese and sweet tomatoes this quiche is delicious served warm with a simple salad on the side.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 6
What do I need?
For the Shortcrust Pastry
- 180 g plain flour
- 90 g unsalted butter, chilled and cut into small cubes
- ½ tsp salt
- 60 mL cold water
For the Quiche Filling
- 5 free range eggs
- 400 mL thickened cream
- 1 tsp salt
- ½ tsp pepper
- ½ tsp dried oregano
- 15 fresh basil leaves, divided
- 120 g grated parmesan
- 45 g grated mozzarella
- 10 cherry tomatoes, halved
How do I make it?
- Add flour, salt and butter to a food processor and pulse until the mixture resembles fine crumbs. Add cold water gradually, until the dough comes together. Transfer to a lightly floured surface and roll out into a thin, large circle. Transfer rolled pastry to a lined baking tray and refrigerate for 30 minutes.
- Meanwhile, make the filling by whisking eggs and cream in a large bowl with salt, pepper, and dried oregano. Chop 10 of the basil leaves finely and add to the mix, along with the parmesan and mozzarella.
- Preheat oven to 180C.
- Remove pastry from fridge and place in a greased 24-centimetre x 5-centimetre quiche pan. Trim any excess pastry.
- Pour filling into the pastry and place them in the filling.
- Cook for 50 minutes, or until the filling has set. Remove from oven and leave to set for 15 minutes before serving.
