Although quiche is known to most as a French dish, I’ve recently discovered it actually originates from Germany. Apparently it started in the medieval kingdom of Lothringen, under German rule, which the French later named Lorraine. The word quiche is from the German word ‘kuchen’, meaning cake.
The original ‘quiche Lorraine’ was an open pie with a filling comprising an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine.
I grew up on quiche Lorraine, it was one of those things I ate too much of as a child (like pork chops) so I sort of went off it. But then I was browsing BBC Good Food one day, searching for recipes with cherry tomatoes in and came across this beauty. I decided to try out this recipe and am a complete convert. This is now one of my favourite recipes full of Italian flavours, roasted vine tomatoes, fresh chopped basil and Parmesan.
It’s easy to make (permitted you go for ready made pastry) but you do need time to make it as the method is broken up into stages.
- 300g cherry tomato
- drizzle olive oil
- 50g parmesan (or vegetarian alternative), grated
- 2 eggs
- 284ml pot double cream
- handful basil leaves, shredded, plus a few small ones left whole for scattering
- ready made shortcrust pastry (I went for Jus Rol Ready Rolled Shortcrust Pastry 320g)
Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins.
Heat oven to 200C/fan 180C/gas 6. In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
When the 20 minutes are up take out the tomatoes from the oven and set to one side.
Next you need to lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
While the tart is cooking, beat the eggs in a large container. Gradually add the cream, then stir in the basil and season.
When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese.
Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.