Since I brought a fluted flan tin to make a Bakewell Tart I have been searching for a delicious and simple looking recipe so that I can make my very first quiche! Looking through BBC good food I found this recipe that really made me think of summer sunshine and picnics with my friends and family. I love the combination of tomatoes and basil, however I much prefer mozzarella to Parmesan so I decided to make a twist on the original recipe – changing the cheese and also adding tangy sweet red onion.
Roasted Tomato, Red Onion, Basil and Mozzarella Quiche
You will need:
For the shortcrust pastry
6 oz/175g Plain Flour
2½ oz/75g Chilled Butter
2 tbsp Cold Water
For the filling
5 oz/150g Cherry Tomatoes
1-2 tsp Olive/Sunflower Oil
Salt and Pepper to taste
2 oz/50g Mozzarella ripped into small pieces
1 Small Thinly Sliced Red Onion
5 fl oz/142ml Double Cream
Handful of Shredded Fresh Basil Leaves, and a little to sprinkle over the top of the quiche
Let’s get started!
- To make the pastry, combine the flour and butter using your fingertips until the mixture resembles fine breadcrumbs. Add 2 tbsp of cold water and begin to pull the mixture together into a ball, if needed add the final tbsp to form a soft dough.
- Roll out the dough on a lightly floured work surface large enough to line a 20cm/8in flan tin. Press the pastry gently into the tin ensuring it lays smoothly against the fluted sides.
- Chill in the fridge for 30 minutes.
- Preheat the oven to 200ºC/400ºF/Gas Mark 6.
- Place the cherry tomatoes and red onion in a small roasting tin, drizzle with oil and season with salt and pepper before placing on the lowest shelf in your oven – to slowly cook.
- Once chilled, line the pastry case with foil and fill with baking beans (If you don’t have any you can always use rice, beans or pulses – as long as they are dry and heavy enough to prevent the pastry from puffing up!). Blind bake for 15 minutes, then remove the beans/foil and continue to bake for 5 minute to dry out the centre of the base.
- Keep a close eye on the tomatoes/onion, and remove once the tomatoes start to pop open and the onions caramalise.
- Beat together the eggs and cream before adding the basil and seasoning with salt and pepper.
- Once the pastry case has cooked, sprinkle half the pieces of mozzarella over the base, then top with the tomato/onion mixture.
- Pour over the egg/cream mixture until it just reaches the top of the pastry case, and finally top with the rest of the mozzarella.
- Bake for 15-20 minutes until the top is set and appears golden brown.
- Leave the pastry to cool in the tin, then remove onto a serving plate and top with fresh whole basil leaves.
- You are all done! 🙂
I have made quiches before under the supervision of my mum but never completely on my own, so I was worried about ending up with a soggy pastry base! I was pleasantly surprised as my final quiche came out looking really delicious. If you haven’t made your own shortcrust pastry before I would definitely encourage you to try, as not only does it make you feel like a cooking pro but it also tastes amazing.
I really love the smell of the tomatoes and onion as they are roasting in the oven! Mozzarella cheese is one of favourite cheeses and I’m really glad I choose to use it, as the combination of tomato, onion and fresh basil worked really well. I love the look of the finished quiche, especially when topped with a few whole basil leaves. This whole recipe makes me think about how much I can’t wait for sunshine, long walks and of course one of my favourite things about summer – picnics! 🙂
A Bake in the Life…