Tomato and Basil Quiche Recipe
Overview:
This delightful Tomato and Basil Quiche is a savory treat perfect for lunch or as a satisfying snack, blending the freshness of tomatoes and basil with the creaminess of cheese, all nestled in a homemade pastry crust. With just a bit of prep time and minimal effort, you can whip up this flavorful dish that’s sure to impress your family and friends. Let’s dive into the recipe and bring some culinary joy to your kitchen!
- Total Time: 1 hour 45 minutes
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Servings: 6
- Calories per serving: 501.3
Ingredients:
For the Pastry:
- 1 cup flour
- 90g butter
- 1 egg yolk
- 1 tbsp lemon juice
For the Filling:
- 30g butter
- 1 leek, sliced
- 3 eggs
- 300ml cream
- ¾ cup cheese, grated
- 3 tomatoes
- Handful of fresh basil leaves
- Handful of fresh parsley leaves
- Salt and pepper to taste
- ½ cup grated parmesan cheese
Instructions:
For the Pastry:
- Prepare the Dough: Begin by sifting the flour into a mixing bowl. Add the butter and rub it into the flour until the mixture resembles breadcrumbs.
- Incorporate the Wet Ingredients: Mix in the egg yolk and add enough lemon juice to form a firm dough. Combine everything well until the dough comes together.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least 30 minutes to allow it to rest and firm up.
- Roll Out the Dough: Once chilled, roll out the pastry on a floured surface to fit a 23cm flan tin. Trim the edges neatly for a clean finish.
For the Filling:
- Preheat the Oven: Preheat your oven to a moderate temperature.
- Blind Bake the Pastry: Line the flan tin with greaseproof paper and fill it with dry beans or rice to weigh it down. Bake in the preheated oven for 10 minutes to partially cook the pastry.
- Prepare the Leek: While the pastry is baking, melt the butter in a pan over medium heat. Add the sliced leek and cook until tender and translucent.
- Mix the Filling: In a separate bowl, whisk together the eggs and cream. Stir in the grated cheese and the cooked leek until well combined.
- Assemble the Quiche: Once the pastry has partially baked, remove it from the oven. Discard the greaseproof paper and beans or rice. Pour the egg mixture into the pastry case, spreading it evenly.
- Prepare the Tomatoes: Peel the tomatoes and slice them into 1 cm thick rounds.
- Add the Tomato and Herb Topping: Roll the edges of the tomato slices in a mixture of chopped basil and parsley. Arrange the herbed tomato slices on top of the egg mixture in the pastry case.
- Season and Bake: Sprinkle the assembled quiche with salt, pepper, and grated parmesan cheese for extra flavor. Place the quiche in the preheated oven and bake for 30 minutes, or until the filling is set and the crust is golden brown.
Serving:
Once baked to perfection, allow the Tomato and Basil Quiche to cool slightly before slicing into wedges. Serve it warm or at room temperature, accompanied by a crisp salad or your favorite side dishes. This quiche also makes a delightful addition to brunch gatherings or potluck parties, earning you rave reviews from everyone who takes a bite!
Nutritional Information:
- Calories: 501.3 per serving
- Fat Content: 41.1g
- Saturated Fat: 24.7g
- Cholesterol: 239.1mg
- Sodium: 367.4mg
- Carbohydrates: 23.3g
- Fiber: 1.6g
- Sugar: 2.1g
- Protein: 11.2g
Tips and Variations:
- Feel free to customize the quiche by adding your favorite vegetables or swapping out the cheese for different varieties.
- For a time-saving option, you can use store-bought pastry dough instead of making it from scratch.
- Experiment with herbs and spices to tailor the flavor to your liking. Thyme, oregano, or rosemary can be excellent additions to the filling.
- Leftovers can be refrigerated and enjoyed the next day. Simply reheat slices in the oven or microwave for a quick and satisfying meal.
Enjoy the process of creating this Tomato and Basil Quiche, and savor the delicious results with your loved ones. Happy cooking! 🍅🌿
