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!
1dozenFresh Basil Leavesplus a few to finish the quiche
120gr (1 cup)Grated Parmesan Cheese
45gr (1/2 cup)Grated Mozzarella Cheese
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.
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.
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.
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.