Tomato and basil quiche

  • 25 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print


Tomato and basil quiche
  • 1 cup (150g) plain flour
  • 75 gram butter, chopped
  • 1 egg yolk
  • 1 tablespoon lemon juice, approximately
  • 30 gram butter, extra
  • 1 (350g) medium leek, sliced thinly
  • 3 eggs
  • 300 millilitre cream
  • 3/4 cup (90g) cheddar, grated
  • 3 (270g) small ripe tomatoes, peeled, cut into 1cm slices
  • 3/4 cup fresh basil, chopped coarsely
  • 1/2 cup flat-leaf parsley, chopped coarsely
  • 1 tablespoon parmesan, finely grated


Tomato and basil quiche
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease a 23cm flan tin.
  • 2
    Sift flour into a large bowl, rub in butter. Add yolk and enough juice to mix to a firm dough. Cover; refrigerate for 30 minutes.
  • 3
    Roll pastry onto a floured surface until large enough to line tin. Ease pastry into tin, press into base and side; trim edge.
  • 4
    Line tin with baking paper; fill with dry beans or rice. Bake for about 10 minutes. Remove paper and beans; bake for a further 5 minutes.
  • 5
    Meanwhile, in a medium frying pan, melt extra butter; cook leek, stirring, for about 1-2 minutes, or until tender.
  • 6
    In a medium bowl, combine eggs, cream and cheese, stir in leek mixture; pour into pastry case.
  • 7
    Combine basil and parsley; roll edge of tomato slices in herbs; place on top of leek mixture; sprinkle with cheese.
  • 8
    Bake quiche for 30 minutes. Serve.

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