This cheese and tomato quiche is goats cheese, tomatoes and creamy egg custard in a flaky, buttery pastry shell. It’s perfect for breakfast, brunch, lunch or dinner! It’s easy and so delicious.
115gsalted butter, cubed and chilled (4oz / 1 stick / ½ cup)
1large egg, cold
1 ½tablespoonscold water(notes 1)
FILLING
6large eggs
⅔cupwhole milk(notes 3)
30gfinely grated parmesan (or cheddar)(⅓ cup lightly packed)
2teaspoonsfresh thyme leaves, stems discarded, not packed
1teaspoonsalt
½teaspoonfreshly cracked black pepper
300gcherry or grape tomatoes
150gsoft goats cheese, crumbled or diced
Parmesan shavings to serve
Basil leaves to serve
For best results, always weigh ingredients where a weight is provided
Equipment
food processor, if making the pastry
Rolling Pin
23cm / 9inch quiche dish (internal base measurement)
Instructions
FOR THE HOMEMADE QUICHE CRUST:To a food processor, add the flour and butter and process until it looks a bit like lumpy flour - the pieces of butter should be about the size of a grain of rice.
Add the egg and blitz to combine and it should now look like breadcrumbs. With the food processor on low, slowly add the water until the starts clumping together (see the post for step by step photos).
Tip the dough out onto a lightly floured surface and just pull together with your hands into a smooth round disk (handling as little as possible).
Roll out the dough to about 4mm (⅙ inch) thick and around 11 inches wide.
Lay the rolling pin in the middle of the dough and fold one side over the top. Dust off any excess flour, then lift the rolling pin to help you transfer the pastry to a 23cm/9inch quiche dish (internal base measurement). Press the sides down into the corners with the overhang sticking up. Chill at least 2 hours or up to 3 days.
BLIND BAKE:Preheat oven temperature to 180C (160C fan) / 350F.
Gently take the quiche shell out of the dish and sit it on a plate back in the fridge. It will hold it's shape until required. Leave the quiche dish out for 15-20 minutes before you bake. This step is to ensure the dish isn't so cold or it may crack in the oven but the pastry shell stays cold right up until baking.
Return the quiche pastry shell to the dish. Prick the base all over with a fork. Trim off the overhang with a knife.
Lay a sheet of baking paper into the pastry case and fill with pie weights or rice (notes).
Bake the tart shell for 20 minutes. Remove the paper and baking weights and bake a further 8 minutes.
PREP THE FILLING:In a large bowl, whisk together the eggs, milk, parmesan, thyme, salt and pepper until fully combined - make sure all the egg whites are completely mixed in.
Slice the tomatoes in half leaving a few of the smaller ones whole.
If the goats cheese is in oil, just take it out and let it drain on a plate for a couple of minutes.
ASSEMBLE:Crumble or diced the goats cheese into the par-baked crust.
Pour over the egg mixture.
Top with the tomatoes, cut side up, spread evenly over the whole quiche.
Bake for around 35 minutes, turning the quiche at the half way mark so that it cooks evenly. It's done when the top is golden and a knife inserted comes out mostly clean (not with wet egg mixture).
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Notes
TABLESPOONS: I use an Australian standard 20ml tablespoon (equal to 4 teaspoons worldwide). Many countries use a 15ml tablespoon so check yours first.
QUICHE CRUST: If you prefer, you can use a shop-bought pie shell or pastry sheets. Place pastry sheets into a quiche dish and press into the corners and side. Slice away any overhang then prick the base all over with a fork. Now continue from step 8.
MILK: The milk can be swapped for thickened cream / heavy cream for a richer egg filling.
PIE WEIGHTS: Pie weights are specifically made ceramic balls that weigh down the pastry as it blind bakes, sometimes called baking beans. You can also use rice or lentils then let them cool and store them for future baking as they can be reused, over and over.
TOMATOES: If using regular-sized or larger tomatoes, slice them then lay the slices on a sheet of paper towel to remove excess moisture.
Calories: 346kcal
Author: Marie Roffey
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Australian, French
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.