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!
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.
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
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
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.
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.
Recipe FAQs
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!
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
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.
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.
More Savoury Tarts and Quiches Recipes
- Sweet Potato, Bacon and Leek Quiche from Kidgredients
- Smoked Salmon and Cottage Cheese Quiche
- Asparagus and Feta Quiche
- Zucchini Quiche with Feta and Mint
- Tomato Galette with Whipped Feta
- Cherry Tomato Mini Galettes with Pesto
- Onion, Fig and Feta Savoury Tart
Made this recipe?
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Cheese and Tomato Quiche
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
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
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.
Notes
- 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.
- You can also use a Deep Pie Dish if you do not have a Quiche Pan, or any Deep Tart/Pie Pan.Â
- 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.
