I made this quiche many times this summer, and actually, it has been a few years now that I make it that often because people love it! The mixture of gruyère and mozzarella in this Cherry Tomato Quiche is just a divine combination and so the cheese lovers will not resist this quiche!
You know that this was the very first quiche I have ever made?! I still remember that when I arrived in Belgium 6 years ago, I had no idea what quiche was. I am not kidding! Can you believe that? 🙂 When I saw my Italian flat-mate preparing quiche for more than one hour, I thought to myself that I would never loose my time with such a thing. But then… I like challenges, so I did it. Once, twice, … I also tried different fillings and found out that it was not really that difficult, but super tasty. And since then, I make quiche regularly, maybe once per month! 😉
As mentioned previously, this cherry tomato quiche is delicious, but I need to warn you – the quiche is so good that you will probably not stay only with one portion and also it is nothing healthy (but if you have it after doing some sports, then it will not harm you). And then again – it is damn delicious! For those who still continue reading despite the above warnings, you will find the Cherry Tomato Quiche recipe below.
Here are just a few remarks. You can either halve the cherry tomatoes or use them whole for rather an aesthetical look. Just remember that if you halve them, it is better to get rid of the abundant water otherwise the tomato halves risk to sink in the filling and will not be visible or they can make the filling too liquid which is a pitty. Do remember to prepare the pastry in advance as it needs to chill at least one hour in the fridge. You can serve the Cherry Tomato Quiche warm, although it is great cooled as well.
- 250 g plain flour
- 125 g softened butter (room temperature), cut into cubes
- 1 tsp. salt
- 3 tbsp. cold water
- 200 g cherry tomatoes
- 3 eggs
- 200 ml cream
- 100 ml milk
- salt and pepper to taste
- 100 g gruyère, grated
- 125 g mozzarella, grated
- 15-20 basil leaves
First of all, prepare the pastry. You will need to work fast. The butter should be 3h out of the fridge, to have a room temperature (or put it into a microwave oven for 1min on the lowest heat – it should be soft, not melted!). In a big bowl, mix the flour with the salt, add the butter and elaborate it with your fingers. Add water, so that the mix gets a structure of a pastry, and form a bowl, wrap in foil and leave it at least for 1 hour in the fridge, but it can be also overnight.
Preheat the oven to 180°C. Take the pastry out of the fridge and leave it for few minutes on the room temperature so that it softens a bit. Roll out the pastry on a baking paper into a large circle (5 mm thick), fill the quiche pan with it. Perforate the pastry with a fork, cover with another sheet of baking paper and fill with baking beans. Bake for 10-15 min until golden, then remove the baking paper with the baking beans and bake for another 5 min. Leave to cool.
In the meantime, wash the cherry tomatoes and if you wish, you can cut them in half. Wash and chop the basil leaves. Prepare the filling: in a large bowl, mix together the cream with eggs, add the grated cheese and milk, half of the chopped basil, salt and pepper to taste.
Pour the mixture on the pre-baked crust and place the cherry tomatoes in the cheese filling. Bake in the preheated oven on 180°C for about 30-40 minutes until lightly golden.
- You can prepare the quiche pastry day ahead and store it in the fridge. - If you halve the cherry tomatoes, do not forget to get rid of the abundant water.
Have you tried the recipe?
Please do let me know how it turned out – you can do that either via leaving a comment below or sharing your picture on Instagram using the hashtag #1001voyagesgourmands !