| Prep: 20 mins | Cook: 35 mins – 40 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 431 | 33.6g | 18.7g | 19.4g |
| sugars | fibre | protein | salt |
| 10.1g | 1.4g | 16.4g | 0.94g |
Why I Love British Tomato and Basil Quiche
There’s something special about a true British classic coming alive in an Italian-American kitchen. Friends, today I bring you one such delight – the Tomato and Basil Quiche. When I first came across this recipe, I found its warmth and comforting flavors reminiscent of my grandmother’s cooking, yet it was undeniably unique. A delightful blend of savory and slightly sweet, it was instant love. The image below perfectly captures the recipe’s tantalizing glory:
Comfort food with a British twist
The Tomato and Basil Quiche’s flavors are simple yet robust, delicate yet hearty. Imagine sinking your teeth into a crisp golden crust, followed by a creamy and spongy filling that is bursting with the refreshing aroma of fresh basil, the richness of cheese, and the juicy tang of cherry tomatoes. A grand escape for your tastebuds indeed!
Though I’m no Jamie Oliver, this recipe brings out a similar warmth and happiness that his dishes often evoke. Serve it alongside a nice green salad or a bowl of creamy soup and you’ve got a perfect meal.
A nod to Italian roots
Despite its British origin, this quiche reminds me of my Italian heritage. The tomatoes and basil are staples in Italian households like mine, and bringing them together in a union this heavenly pays an honest tribute to the traditions that raised me. The simplicity also echoes of good old Italian cooking where ingredients are fresh, and flavors are king.
While it’s not spaghetti or meatballs, this quiche has found a special place in my family’s heart and kitchen, bringing a loving connection across continents.
In a world of gastronomical complexities, the Tomato and Basil Quiche stands out with its pure, unalloyed flavors. It’s a recipe you’re going to want to add to your repertoire for both its ease and delight. Whether you’re a seasoned chef or a home cook, I hope this recipe brings as much joy to your table as it has to mine.
What You’ll Need
- 1 ready-rolled shortcrust pastry
- 6 large eggs
- 1 cup of heavy cream
- 1 cup of whole milk
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of shredded cheddar cheese
- 1 cup of shredded mozzarella cheese
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups of cherry tomatoes, halved
- 1/2 cup of fresh basil leaves, chopped
- 1 tablespoon of olive oil
Method
Step One
Start by preheating your oven to 375 degrees Fahrenheit.
Step Two
Unroll your shortcrust pastry into a 9-inch pie dish, crimping the edges. Bake it for about 10 minutes, or until it’s lightly browned. Remove from the oven and set aside.
Step Three
In a large bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until it’s all well combined. Then, stir in the shredded cheddar and mozzarella cheese. Set this mixture aside for now.
Step Four
Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, and cook until the onion is translucent and the garlic is fragrant. This usually takes about 5 minutes.
Step Five
Next, add the halved cherry tomatoes and cook for another 2-3 minutes, or until they’re slightly softened.
Step Six
Once done, spread this onion, garlic, and tomato mixture evenly over the baked pastry. Then, pour the egg and cheese mixture on top. Try to get it to cover the tomatoes and onions evenly.
Step Seven
Sprinkle the chopped fresh basil leaves over the top of the quiche.
Step Eight
Place the pie dish into the oven and bake for about 40-45 minutes, or until the quiche is set and lightly browned on top. Let it cool for a few minutes before slicing and serving. Enjoy!
