A Flavorful Guide to Roasted Tomato, Basil, and Parmesan Quiche

Imagine a warm summer evening, the aroma of fresh herbs filling the air. A delightful (Roasted Tomato, Basil, and Parmesan Quiche) sits on the table, its golden crust inviting you to savor its flavorful contents. This classic Italian dish, with its vibrant colors and tantalizing aroma, is the perfect accompaniment to any alfresco gathering.

What is Quiche Used For?

People often overlook and underrate quiche, but it’s a versatile and delicious dish that can be enjoyed at various occasions . Although people commonly associate quiche with brunch, it can also be a fantastic option for lunch, dinner, Easter suppers, baby showers, bridal showers, potlucks, tea parties, and more.

You can customize the savory filling of quiche, typically made with eggs, cream, and cheese, with a variety of ingredients like vegetables, meats, or seafood to suit different tastes and preferences. Quiche is a satisfying and crowd-pleasing choice, whether you’re hosting a casual gathering or a formal event.

What is the Difference Between Quiche and Frittata?

Quiche and frittata are both delicious egg-based dishes, but they have distinct differences. People make frittatas primarily with eggs, while quiche incorporates eggs, cream, or milk. Additionally, frittatas are typically crustless, whereas quiche is baked in a buttery pie crust.

In terms of taste, quiche tends to be richer due to the addition of cream or milk, making it a more indulgent breakfast option. People often consider frittatas a more everyday breakfast choice due to their lighter and less decadent nature.

Is Quiche the Same as Pizza?

While both quiche and pizza are popular dishes that involve a crust and filling, they are quite different.

Quiche typically has a flaky pastry crust and a filling made with eggs, cream, cheese, and various other ingredients like vegetables or meat. Pizza, on the other hand, has a yeast-based crust that people often top with tomato sauce, cheese, and various toppings like vegetables, meats, or seafood.

In essence, quiche is more like a savory pie, while people top pizza with a variety of ingredients on a flatbread.

Ingredients Roasted Tomato, Basil, and Parmesan Quiche :

For the Filling:

• 300g cherry tomatoes
• A drizzle of olive oil
• 50g Parmesan cheese (or a vegetarian alternative), grated
• 2 large eggs
• 284ml double cream
• A handful of basil leaves, shredded, with a few whole leaves for garnish

For the Pastry:

• 280g plain flour, plus extra for dusting
• 140g cold butter, cut into small pieces

Directions Roasted Tomato, Basil, and Parmesan Quiche

1. Making the Pastry : Begin by combining the flour and cold butter in a mixing bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Gradually add 2-4 tablespoons of cold water, just enough to bring the mixture together into a cohesive dough. Form the dough into a ball and either use it immediately or refrigerate for up to two days. For longer storage, the pastry can be frozen for up to a month.  
2. Rolling Out the Pastry : On a lightly floured surface, roll out the pastry into a circle approximately 5cm larger in diameter than a 25cm tart tin. Carefully lift the rolled pastry using a rolling pin and drape it over the tart tin, ensuring there is sufficient overhang to cover the sides. To fit the pastry into the corners of the tin, use a small ball of pastry scraps for better coverage. Chill the lined pastry in the refrigerator or freezer for 20 minutes while preheating the oven to 200°C (fan 180°C/Gas Mark 6).
3. Roasting the Tomatoes : In a small roasting tray, drizzle the cherry tomatoes with olive oil and season them with salt and pepper. Place the tray on a lower oven shelf while the tart is baking, allowing the tomatoes to roast until they are soft and slightly caramelized.
4. Blind Baking the Tart Case : To prepare the tart case, lightly prick the base with a fork to prevent it from puffing up during baking. Line the pastry with a large piece of greaseproof paper or foil and fill it with baking beans to weigh it down. Blind-bake the tart for 20 minutes, then carefully remove the paper and baking beans. Continue baking for an additional 5-10 minutes, or until the pastry is golden brown and has a biscuit-like texture.
5. Assembling the Quiche : Once the tart case is removed from the oven, retrieve the roasted tomatoes. While the tart shell is cooling, whisk the eggs in a large bowl. Gradually incorporate the double cream, followed by the shredded basil. Season the mixture with salt and pepper to taste.
6. Final Assembly and Baking : Sprinkle half of the grated cheese over the bottom of the cooled tart case. Evenly scatter the roasted tomatoes on top, followed by pouring the creamy egg mixture over the filling. Finally, scatter the remaining grated cheese across the surface. Bake the quiche for 20-25 minutes, or until it is set and the top is golden brown. Once baked, allow the quiche to cool in the tin before carefully trimming the edges of the pastry and removing it from the tin.

To serve

 scatter the remaining basil leaves over the top of the quiche, slice, and enjoy. This roasted tomato, basil, and Parmesan quiche presents an inviting feast that captivates the senses and enhances any summer gathering.

Nutrition Facts for Roasted Tomato, Basil, and Parmesan Quiche

Note: The exact nutritional values can vary depending on the specific ingredients and portion size used. The following is an approximate breakdown for a standard serving:

Key Nutrients:

• Vitamins: Vitamins A, C, K, and B vitamins (especially B6 and folate)
• Minerals: Calcium, iron, potassium, and magnesium

Factors Affecting Nutritional Content:

• Crust: The type of pastry used (e.g., puff pastry, shortcrust pastry) and its thickness can significantly impact calorie and fat content.
• Cheese: The type and amount of cheese used can affect fat, sodium, and calcium content.
• Tomatoes: The ripeness and variety of tomatoes can influence vitamin and antioxidant content.  
• Oil: The type and amount of oil used for roasting the tomatoes can affect fat and calorie content.