Cheddar Tomato Basil Quiche

It would seem that Monday’s have become quiche days. This was not intentional, although I haven’t been cooking Sunday roasts for the last few weeks, so that may explain it. Plus we all love quiche in our house. It’s easy to make and bake in the morning, ready for a quick reheat in the evening for dinner. So today I give you my Cheddar Tomato Basil Quiche.

Now if you’re a little quirky like I am, you’ll understand why quiche is one of my most favourite pastry dishes. It’s the ratio of pastry to filling that I love. Technically a tart, a quiche has no pastry top. So this Cheddar Tomato Basil Quiche has sides and a base of delicious, homemade, all butter shortcrust pastry and lots of eggy filling.

One quick word on eggs – I adore them and only ever buy free range or organic. They are my go to comfort food and also the one thing I can make myself eat when I’m tired or in pain. I still eat my boiled egg out of the chick covered eggcup holder I had when I was little. I love eggs in all guises but a really good dippy boiled egg, or soft fried egg are my favourites!

Quiche appreciation

Back to quiches and this Cheddar Tomato Basil Quiche in particular. I’ve made a few over recent weeks and I’ll link them at the bottom, but now I’m actively trying to make vegetarian ones. Twitter has a #MeatFreeMonday hashtag and so it fits in nicely with that for the time being. Most of my quiche recipes can be switched to veggie versions if you want to.

Pastry! I have written a recipe that is absolutely foolproof for making Perfect All Butter Shortcrust Pastry. Yes I totally get that we’ve all got busy lives and as yet, no I haven’t made my own puff pastry, but, my recipe is quick and simple. It’s also a lot cheaper than buying your own pastry, plus you know exactly what goes in it. So please be encouraged to try making it for this Cheddar Tomato Basil Quiche. You’ll have twice as much as you need and you can easily freeze the other half!

Recipe: Cheddar Tomato Basil Quiche

500g/1lb 2oz – 1/2 quantity of Perfect All Butter Shortcrust Pastry

Spare Plain Flour for dusting the work top and rolling pin

6 Large Free Range Eggs

2 Tablespoons Whole or Semi Skimmed Milk

2 Whole tomatoes – each cut into 6 wedges

150g/5oz Strong Cheddar Cheese Grated – I use Wyke Farms mature cheddar

Handful of Fresh Basil Leaves

Pinch of Salt – I use Maldon Sea Salt

Freshly Ground Pepper

Method: Peheat the oven to 220C/200C fan, gas mark 7, 425F

Making and pre-baking the tart case

• Dust the work top with flour and rolling pin. Form the pastry into a ball.
• Roll out from the centre of the pastry, in one direction until you have a circle slightly larger than your quiche tin.
• Ensure the quiche tin is placed onto a baking tray.
• Transfer the pastry to the tin by wrapping the rolled out pastry around the rolling pin.
• Ensure the pastry is pushed, not stretched into position, pressing firmly against the sides of the tin.
• Roll the rolling pin over the top of the tin. This creates a nice clean edge to the quiche.
• Cut a piece of baking parchment slightly larger than the filled tin. Scrunch it up and then place on top of the pastry.
• Fill with ceramic balls or baking beans and place in the top of a preheated oven for 15 minutes.
• After 15 minutes baking time has elapsed remove the baking tray from the oven.
• Using the parchment paper lift out the baking balls.
• Return the pastry case to the oven and bake for a further 5-10 minutes until the pastry has just turned golden.

Filling and baking the Quiche

• Next add the grated cheese in between the tomatoes.
• Crack all the eggs into a large jug (I always crack mine into a separate bowl first).
• Add the milk, salt and pepper and whisk lightly with a fork until combined.
• Pour the egg mixture carefully over the filled quiche.

• Place the quiche, still on the baking tray, into the centre of the oven and bake for 25-30 minutes.
• The Cheddar Tomato Basil Quiche is baked when it is golden and there is no wobble to the centre of the quiche.
• Once baked remove the quiche from the oven and allow to cool for 15 minutes.

To serve slice into 6 portions. Serve warm with salad and new potatoes for a wonderful mid week meal. Likewise this delightful quiche is delicious at room temperature and is perfect for buffets, packed lunches, picnics and food on the go.

Ensure the Cheddar Tomato Basil Quiche is cold before wrapping in cling film or foil and store in the fridge for up to 4 days.

Alternatively, why not swap Red Leicester Cheese for the cheddar and add British cherry tomatoes, for a delicious twist on this recipe!

If you have enjoyed the recipe for this Cheddar Tomato Basil Quiche here are some other recipes you may also like:

Feta Red Onion Marmalade Quiche

Smoked Bacon Asparagus Quiche

Asparagus Proscuitto Ham Tart

 

Quiches are so versatile. Layers of flavour can be built inside the egg tart. I’m particularly fond of quiches that use relish or condiments to build flavour. Likewise fresh herbs can really lift the flavour of a quiche. The basil in this Cheddar Tomato Basil Quiche turns a good quiche into a great one.

Play around with fresh herbs and good quality chutneys or relishes in your baking, especially in quiches. Their flavour can really add depth or freshness to the resulting flavour.

Whatever you are making, baking and creating in your kitchens, have fun creating your feast to share with others. Thank you for sharing photos of your amazing creations on Twitter and Instagram and for taking time to leave comments. It really makes my day to see what you come up with and how you interpret my recipes.

Sammie xx