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Cheese and Tomato Quiche Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 40 reviews
  • Author: Ivy
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes to 1 hour
  • Total Time: 1 hour 40 minutes to 1 hour 45 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

This delicious Cheese and Tomato Quiche features a buttery, flaky pastry filled with a creamy egg and cheese mixture, accented by fresh basil and cherry tomatoes. Perfect as a savory breakfast, brunch, or light dinner, this quiche combines Parmesan and mozzarella cheeses with aromatic herbs and a hint of garlic for a rich, satisfying flavor. Baked to golden perfection, it serves 8 and can be enjoyed warm, lukewarm, or cold.

Ingredients

Quiche Pastry

  • 180 gr (1 cup + 3 tablespoons) Plain Flour
  • 90 gr (6 tablespoons) Unsalted Butter, cold, cut into small cubes
  • 1/2 teaspoon Salt
  • 60 ml (1/4 cup) Cold Water

Cheese and Tomato Quiche Filling

  • 5 Eggs
  • 400 ml (1 3/4 cup) Heavy/Thickened Cream
  • 1 teaspoon Salt
  • 1/3 teaspoon Pepper
  • 1/2 teaspoon Minced Garlic (optional)
  • 1/2 teaspoon Dried Oregano
  • 1 dozen Fresh Basil Leaves, thinly chopped (plus a few extra to finish)
  • 120 gr (1 cup) Grated Parmesan Cheese
  • 45 gr (1/2 cup) Grated Mozzarella Cheese
  • 15 Cherry Tomatoes, halved

Instructions

  1. Make the Quiche Pastry: Place the plain flour, salt, and cold unsalted butter cubes in a food processor. Pulse repeatedly until the mixture forms fine crumbs and no large chunks of butter remain.
  2. Add Water: Gradually add the cold water, little by little, pulsing until the dough starts to come together into a mass.
  3. Shape the Dough: Transfer the dough onto a lightly floured sheet of baking or parchment paper. Bring the dough together into a ball in a bowl, slightly flatten with your hands, then sandwich it with another sheet of baking paper and roll it into a thin, large circle.
  4. Chill the Dough: Place the rolled dough in the refrigerator to rest and chill for at least 30 minutes to firm up.
  5. Prepare the Filling: In a large bowl, whisk together the eggs and heavy cream until smooth. Season with salt, pepper, minced garlic (if using), and dried oregano.
  6. Add Cheese and Herbs: Stir in the thinly chopped fresh basil leaves along with the grated Parmesan and mozzarella cheeses until evenly distributed through the mixture.
  7. Preheat the Oven: Set your oven to 180°C (350°F) to heat up while you prepare the quiche.
  8. Assemble the Quiche: Remove the chilled pastry from the fridge and carefully press it into a quiche or tart pan, ensuring it fits evenly over the bottom and sides.
  9. Add Filling and Tomatoes: Pour the cheese and egg filling into the pastry shell. Arrange the cherry tomato halves evenly over the surface of the filling.
  10. Bake: Place the quiche in the preheated oven and bake for 50 minutes to 1 hour, until the filling is fully set and the top is lightly golden.
  11. Cool and Serve: Let the quiche chill and set for 10 to 15 minutes after baking. Garnish with a few fresh basil leaves before serving. Enjoy it warm, lukewarm, or cold.

Notes

  • Using a food processor helps quickly combine the pastry ingredients for a flaky crust, but you can also do this by hand with cold butter and flour.
  • Rolling the dough between two sheets of parchment paper prevents sticking and makes it easier to transfer to your quiche pan.
  • Ensure the quiche filling is set completely before removing it from the oven to prevent a runny center.
  • This quiche can be served at any temperature, making it great for preparing ahead of time.

Find it online: https://ivysrecipes.com/cheese-and-tomato-quiche-recipe/