• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

A Baking Journey

  • Home
  • Recipes
  • Cookbook
  • Classes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Home
  • Recipes
  • Cookbook
  • Classes
  • About
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Cookbook
    • Classes
    • About
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ร—
    Home ยป Recipes ยป Savory Bakes

    Published: Dec 14, 2019 ยท Modified: Oct 1, 2020 by Sylvie ยท This post may contain affiliate links.

    Cheese and Tomato Quiche

    Jump to Recipe

    This Cherry Tomato Quiche with Cheese and Basil is perfect for brunch, a light lunch or even dinner. With its homemade flakey pastry, cheesy filling, sweet cherry tomatoes and fragrant herbs, this quiche will be delicious for any meal of the day!

    Cheese Quiche with Tomato on a serving board
    Jump to:
    • Why we love this recipe
    • Ingredients
    • How to make a Cheese and Tomato Quiche
    • What to serve with this Caprese Quiche
    • Recipe FAQs
    • More Savoury Tarts and Quiches Recipes
    • Recipe
    • Comments

    Why we love this recipe

    Don't you just love a good Quiche, and how versatile it is? It is probably one of the only dish you would be happy to serve and eat for any meal.

    Whether it is a delicious Spinach and Feta Quiche, Spinach and Mushroom Quiche or a Leek and Mushroom Quiche, there is room on your table for a good quiche at all hours of the day!

    Inspired by an Italian Caprese Salad, this Basil, Mozzarella and Cherry Tomato Quiche with Parmesan has classic flavours that simply works every time. It is both cheesy and creamy but yet still light!

    Ingredients

    There are two separate elements that will need to be prepared to make this tomato quiche:

    • The Quiche Pastry Crust
    • The Cheese and Tomato Filling

    I always make my own pastries but for an even easier recipe, you can also use a store-bought one and simply make the filling.

    Tomato Quiche on a Wooden Serving Board

    Quiche Pastry

    I always use the same Savoury Shortcrust Pastry recipe to make quiches and savoury tarts. It is an all-butter pastry that creates a deliciously flakey crust. This pastry is made with 4 ingredients only:

    • Flour: Plain / All Purpose
    • Butter: unsalted and very cold
    • Salt: a simple Table Salt
    • Water: very cold
    Flat-Lay of the Cheese Quiche with Cherry Tomatoes

    Cheese and Tomato Filling

    A Quiche Filling is traditionally made with a base of two ingredients: Eggs and Cream. With this base (or 'appareil' in French), you can basically add any vegetable, herb, cheese or meat that you want!

    To make this recipe, I used (scroll down to the recipe card for all quantities)

    • Eggs: at room temperature
    • Cream: Heavy / Thickened Cream (I don't recommend using a light cream).
    • Seasoning: Salt and Pepper, or to your taste
    • Garlic (optional): I use pre-minced garlic
    • Fresh Basil: or dried basil if preferred
    • Mozzarella & Parmesan Cheese: grated or shredded
    • Dried Oregano (you can also use fresh oregano if you have some)
    • Cherry Tomatoes
    Cheese and Tomato Quiche in the Quiche Pan

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    How to make a Cheese and Tomato Quiche

    First, you need to prepare the Quiche Pastry (if you are going to make your own) and let it rest in the fridge. You can then prepare the quiche filling, line a Quiche Pan with the pastry and pour in the filling.

    After about an hour in the oven, your quiche is ready to be eaten!

    Savoury Quiche Pastry

    There are many different recipes and ways to prepare a savoury tart pastry, but I always go to the most easy and quick way to make my quiche pastries.

    To make the pastry, I simply throw all the ingredients in my food processor and let it do the work for me!

    • Place the Flour, Salt and cold Butter cut into small cubes in your food processor. Pulse until you get thin crumbs and cannot see big chunks of butter anymore
    • Add the Cold Water, a little bit at the time until the dough starts to come together
    • Transfer over a sheet of baking / parchment paper and bring into a bowl. Place a second sheet of baking paper over it and roll the pastry into a thin circle.
    • Place in the fridge to rest for at least 30 minutes to 1 hour, then line in your Quiche Pan

    Note that you can also make the pastry by hands or with a Pastry Cutter if you do not have a food processor.

    You can read all about how to make this Pastry, including lots of tips and tricks in my Savoury Shortcrust Pastry recipe.

    Process Shot: making the pastry in the food processor

    Tomato and Cheese Filling

    Making the Cheese Quiche Filling is super easy. No need for special equipments here, all the ingredients simply need to be mixed together into a bowl!

    • Whisk the Eggs and Cream in a large bowl.
    • Add the Salt, Pepper, Garlic, Dried Oregano and thinly chopped fresh Basil Leaves.
    • Stir in the grated Cheeses
    • Pour the filling over the Quiche Pastry, then place the Cherry Tomatoes sliced in half over the filling
    • Bake for 50 minutes to 1 hour.

    What to serve with this Caprese Quiche

    Depending on which meal you serve this quiche for, you may want to add a little 'something'. I personally love it warm on its own but it will also work perfectly with a fresh salad. A quiche can also be served cold.

    One slice of quiche on a white and pink plate

    Recipe FAQs

    Should I blind bake the pastry?

    I did not blind bake the pastry for this recipe, but you can always blind bake it for about 10 minutes if you are afraid the bottom of the quiche will be wet. Mine was perfectly flakey and baked without blind baking it though, so it is up to you!

    What is the best cheese to use in a quiche?

    For this recipe, I used a combination of Mozzarella and Parmesan Cheese, but you can really use any cheese that you want. As long as it is a cheese that can be grated and that will melt with the oven heat, you can use it!

    Other cheese ideas:
    - Gruyere - like for my Leek Tart
    - Cheddar - like my Cheddar and Broccoli Quiche
    - Ricotta - lovely with a Pumpkin Tart
    - Goat's Cheese - great with a Beetroot Tart for example
    - Feta Cheese - my favourite to go with a Spinach Quiche

    How to store a Quiche

    This Cheese and Tomato quiche needs to be kept in the fridge, and will stay fresh for about 2 days. After that, the pastry will start to become soggy.

    If you are not going to serve the quiche straight away, leave it to cool down completely then cover with wrap or foil and leave in the fridge until ready to be eaten.

    The quiche can be re-heated fully or in slices. To re-heat the entire quiche, cover with aluminium foil and place in the oven for 15 to 20 minutes or until warm.

    Can you freeze a Quiche?

    Quiches freeze well and can last in the freezer for a couple of months. You can freeze the entire quiche or even better, in slices. That way, you can thaw one slice at the time when hungry!

    Leave to cool down completely then cover with wrap and / or foil. It is easier to leave the quiche on a tray until fully frozen to keep its shape. Once frozen, you can remove the tray and store the quiche flat.

    Quiche on a round wooden board

    More Savoury Tarts and Quiches Recipes

    • Smoked Salmon Quiche
    • Asparagus and Feta Quiche
    • Zucchini Quiche with Feta and Mint
    • Leek Quiche

    I am so excited to share that my debut cookbook
    "Bite-Sized French Pastries for the Beginner Baker"
    is now available for purchase!

    Find out more
    cover of the cookbook.

    Recipe

    Cheese Quiche with Tomato on a serving board

    Cheese and Tomato Quiche

    4.95 from 20 votes
    This Cheese and Tomato Quiche with Basil is perfect for brunch, a light lunch or even dinner. With its homemade flakey pastry, cheesy filling, sweet cherry tomatoes and fragrant herbs, this quiche will be delicious for any meal of the day!
    Servings: 8 people
    Author: Sylvie
    Prep Time20 minutes mins
    Cook Time50 minutes mins
    Resting time30 minutes mins
    Total Time1 hour hr 40 minutes mins
    Print Recipe
    Prevent your screen from going dark

    Ingredients

    Quiche Pastry

    • 180 gr (1 cup + 3 tablesp.) Plain Flour
    • 90 gr (6 tablesp.) Unsalted Butter
    • 1/2 teasp. Salt
    • 60 ml (1/4 cup) Water

    Cheese and Tomato Quiche Filling

    • 5 Eggs
    • 400 ml (1 3/4 cup) Heavy/Thickened Cream
    • 1 teasp. Salt
    • 1/3 teasp. Pepper
    • 1/2 teasp. Minced Garlic, optional
    • 1/2 teasp. Dried Oregano
    • 1 dozen Fresh Basil Leaves, plus a few to finish the quiche
    • 120 gr (1 cup) Grated Parmesan Cheese
    • 45 gr (1/2 cup) Grated Mozzarella Cheese
    • 15 Cherry Tomato

    Instructions

    Quiche Pastry

    • Place the Flour, Salt and cold Butter cut into small cubes in your food processor (see note 1). Pulse until you get thin crumbs and cannot see big chunks of butter anymore.
    • Add the Cold Water, a little bit at the time until the dough starts to come together
    • Transfer over a lightly floured sheet of baking / parchment paper and bring the dough together into a bowl. Slightly flatten it with your hands, then place a second sheet of baking paper over it. Roll the dough into a thin, large circle.
    • Place in the fridge to rest for at least 30 minutes.

    Cheese and Tomato Quiche Filling

    • Whisk the Eggs and Cream in a large bowl with the Salt, Pepper, Garlic and Dried Oregano.
    • Thinly chopped the fresh Basil Leaves and add them to the mix with the grated Mozzarella and Parmesan Cheese.

    Putting the quiche together

    • Preheat your oven on 180'C/350'F
    • Remove the chilled pastry from the fridge and place into a Quiche Pan (see note 2)
    • Pour the Quiche Filling over the pastry.
    • Slice the Cherry Tomatoes in half and place them over the quiche filling.
    • Bake for 50 minutes to 1 hour, or until the quiche filling has set (see note 3).
    • Leave to chill and set for 10 to 15 minutes, then serve warm. It can also be served lukewarm or cold.

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Notes

    For more information on the Quiche Pastry, including tips and full step by step process, read my Savoury Shortcrust Pastry recipe.
    I used a 24cm wide x 5cm deep (9.5inch x 2inch) Quiche Pan for this recipe. You could use a wider but shallower pan if preferred, but it might need less time in the oven if the quiche isn't as deep.
    1. You can also make the pastry by hands and/or with a Pastry Cutter following the same steps: cut the butter into the dry ingredients by rubbing it between your fingers and palms until homogeneous and crumbly. Add the Cold Water, a little bit at the time and mix until the dough comes together.
    2. You can also use a Deep Pie Dish if you do not have a Quiche Pan, or any Deep Tart/Pie Pan. 
    3. To know if the quiche filling is baked, shake the pan (make sure to use an oven mitt, it will be hot) and  look at the centre of the quiche. If it jiggles a lot, it means that it is not fully baked.

    Nutrition (per serving)

    Calories: 462kcal | Carbohydrates: 21g | Protein: 14g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 213mg | Sodium: 401mg | Potassium: 188mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1528IU | Vitamin C: 8mg | Calcium: 254mg | Iron: 2mg

    Made this recipe?
    Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!

    More Savoury Bakes and Pastries

    • Close up on the quiche seen from above with 3 slices cut out.
      Leek Quiche with Gruyรจre
    • Close up on one pumpkin roll over a small white plate.
      Pumpkin Buns
    • Flatlay of the pumpkin quiche on a wooden board with 3 slices cut off.
      Roasted Pumpkin Quiche
    • One spanakopita pastry cut in half placed over other pastries.
      Spanakopita Triangles (Spinach and Feta Triangles)

    Primary Sidebar

    Bonjour! I'm Sylvie, a Belgian Aussie living in Melbourne, Australia. I love sharing my passion for French Pastry and empowering all home bakers through easy to follow recipes.
    Join me on my Baking Journey!

    More about me โ†’

    Spring Recipes

    • Front view of a slice of cake topped with fresh raspberries, with a bite taken off.
      Almond Raspberry Cake
    • Close up on cake crumb showing the baked raspberries inside the lemon cake.
      Lemon Raspberry Loaf Cake
    • One slice of cake on a small white plate with a silver fork.
      Blueberry Sour Cream Coffee Cake
    • Close up on a loaf slice sitting on a cutting board.
      Pistachio Raspberry Loaf Cake
    • Picking up some compote from a glass bowl with a spoon, seen from above.
      Cherry Compote
    • Glass full of berry coulis over a marble coaster with a silver spoon dipped in.
      Mixed Berry Coulis
    See more Spring Baking โ†’
    More Spring Recipes

    Popular Recipes

    • Stewed Rhubarb in a glass bowl over a wooden plate
      Stewed Rhubarb (3 Ingredients Recipe)
    • Close up on a tartlet on a grey surface.
      Lemon Curd Tartlets
    • Stack of baked shells.
      How to make Tartlet Shells
    • Close up on a glass jar with the coulis and a silver spoon
      Easy Mango Coulis (3 Ingredients)
    • Blind-baked pastry from above on a marble surface
      Savoury Shortcrust Pastry for Quiche and Tarts
    • Fraisier Cake on a Green Cake Stand
      Fraisier Cake with Diplomat Cream

    Footer


    โ†‘ back to top

    About

    About Me
    Privacy Policy

    Newsletter

    Sign Up
    for emails and updates

    Contact

    Contact Me
    Work with Me

    As an Amazon Associate I earn from qualifying purchases.
    Copyright ยฉ 2025 A Baking Journey

    Rate This Recipe

    Your vote:




    (Optional) Let us know what you thought of this recipe:

    My family loved this!
    Great recipe!
    Will make it again!

    Write your own comment:

    A rating is required
    A name is required
    An email is required