Cheese and tomato herb quiche

    1 hour

    I absolutely love quiche but have never attempted to make one before because whenever I look at recipes they always seem to use so many eggs and so much cream! I also love making (and eating) shortcrust pastry but was always afraid that turning it into a quiche would leave it with a soggy bottom. Well, I proved my assumptions to be very wrong! I added dried thyme to the pastry and loads of fresh tomatoes, lots of herbs and some Cheddar and Parmesan cheese to the filling. I made this for my dad on Father's Day and it he said it was amazing!


    Buckinghamshire, England, UK
    59 people made this

    Serves: 8 

    • For the shortcrust pastry
    • 175g plain flour
    • Pinch of salt
    • 1 teaspoon dried thyme
    • 40g lard
    • 40g margarine
    • 2 to 3 tablespoons water
    • For the filling
    • A small knob of butter (about 1 tablespoon)
    • 1 small onion, chopped
    • 350g tomatoes, sliced
    • Pinch of salt and freshly ground black pepper
    • Handful of fresh parsley, chopped
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 2 tablespoons boiling water
    • 250ml milk
    • 1 egg
    • 1 tablespoon light soft cheese
    • Handful of grated Parmesan cheese
    • Handful of grated Cheddar cheese

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. Sieve the flour and salt into a large mixing bowl; stir in 1 teaspoon thyme. Rub in the lard and margarine with your fingertips until it resembles breadcrumbs.
    3. Add 2 to 3 tablespoons water and knead gently into a soft dough. On a floured work-surface, roll out the dough until large enough to fit into a flan dish or metal case. Push down into the case, pressing into the sides.
    4. Melt the butter in a large frying pan over medium heat; cook and stir the onion until softened, about 5 minutes. Add the tomatoes, salt, pepper, parsley, thyme and basil. Pour in the boiling water and simmer until the tomatoes are softened, 5 to 10 minutes; allow to cool.
    5. Whisk together the milk, egg, soft cheese, Parmesan cheese and Cheddar cheese in a large bowl until well combined. Stir cheese mixture into the tomato mixture and gently pour filling into the pastry case. Sprinkle with additional Cheddar cheese.
    6. Bake in the preheated oven until the filling is set and golden brown, 30 to 45 minutes. Allow to cool slightly before serving.

    See it on my blog

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