Three tomato quiche

    1 hour 15 min

    This lovely three tomato quiche is visually stunning and the perfect dish for a lovely summer gathering. Serve with fresh rocket leaves.

    3 people made this

    Serves: 6 

    • 1 packet shortcrust pastry
    • 2 eggs
    • 4 egg yolks
    • 275g mascarpone cheese
    • 85ml double cream
    • 8 red vine cherry tomatoes, halved
    • 8 yellow vine cherry tomatoes, hlaved
    • 8 small green cherry tomatoes, halved
    • 6 tablespoons olive oil
    • 2 cloves garlic, minced
    • 110g soft brown sugar
    • 1 medium red onion, finely chopped
    • 1/2 teaspoon salt
    • grated Parmesan cheese, to taste
    • pepper, to taste
    • 1 good handful rocket leaves

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven 140 C / Gas 1. Grease a 20cm tart tin and line with the shortcrust pastry, do not trim the edges at this stage. Line with baking parchment then fill with dried beans.
    2. Bake the pastry case blind for 15 minutes until just golden. Remove from the oven and discard the beans and baking parchment. Allow to cool. Keep the oven on.
    3. Meanwhile, in a bowl mix together the eggs, mascarpone cheese and double cream until thick and smooth
    4. In a separate bowl combine the tomatoes with the olive oil, garlic, sugar, onion and salt. Mix well to coat. Grease a baking tray and spread the tomatoes out in a single layer.
    5. Bake in the oven for 10 to 15 minutes until softened, but still holding their shape. Remove from the oven.
    6. Pour the creamy egg mixture into the prepared pastry case followed by the tomatoes. Sprinkle with Parmesan cheese and season with pepper.
    7. Bake in the oven for 40 minutes until the quiche is firm and the Parmesan cheese is golden brown. Remove from the oven, trim any excess pastry and serve hot or cold with rocket leaves.

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