A taste of summer, This Italian Roasted Tomato and Parmesan Quiche is easy to make. Roasting the tomatoes first makes this Quiche recipe taste extra special, and Parmesan Cheese ensures it is packed with flavor. The combination of these with basil is perfect.
It’s guaranteed to be a hit for the next brunch gathering!
Not only this Roasted Tomato and Parmesan Quiche is perfect for brunch, but it can also be eaten at any other time, it’s even a great choice for picnics and a good pair with a salad for a delicious vegetarian diet.
For making a great Tomato and Parmesan Quiche, first, sift the flour into a bowl for making the pastry. Add salt and Dairy Butter, then rub together with your fingers until crumbly and completely mixed. Add just enough cold water, about 8 tablespoons, to bring everything together to form a dough. Roll the dough into a ball and chill in the fridge for at least 15 minutes.
For making the pastry, flour a clean surface and roll out the dough to a round shape about 5 cm bigger than a 25 cm tart tin. Drape the pastry over the floured tart tin and push it carefully into the corners. Place it in the fridge and chill for 20 minutes.
Preheat the oven to 200°C.
Drizzle the tomatoes with olive oil in a pan. Season it with salt and pepper. Put it in the preheated oven.
Gently make small holes on the base of the tart with a fork and line its’ case with a large circle of paper or foil, then fill with baking beans. (If you don’t have any, you can use dried beans instead). Bake the tart for 20 minutes. Take out the tomatoes. Take out the foil and baking beans, then return to the oven and cook for 5-10 minutes until golden brown.
While the tart is baking, whisk the eggs in a large bowl, then add the cream, stir in the basil, and a little seasoning. Sprinkle half of the Parmesan Powder Cheese over the tart base, arrange the tomatoes, pour over the cream mixture, then finally top with the remaining cheese. Now your Roasted Tomato, Basil & Parmesan Quiche is ready to go to the final step.
Put the Tomato, Basil & Parmesan Quiche in the oven and bake for 20-25 minutes until set and golden. Let it cool. Trim the edges and remove them from the tin. Now it is ready to serve. Enjoy!
The prepared pastry can be frozen for up to a month. Cool the Quiche to room temperature before transporting it in plastic wrap and placing it in a storage container in the freezer. You can skip the crust; just spray your pie pan with cooking spray before pouring the egg mixture into the pan to make this Quiche low-carb.