Name: Tomato and basil pesto quiche
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 1 large quiche serving
Cuisine: Bake
Ingredients: 280 g flour cake; 140 g butter cold, cubed; 120 ml water cold; 300 g cherry tomatoes; 15 ml fresh chillies 573; 50 g parmesan cheese grated; 250 ml pesto basil; 10 g fresh basil chopped; 2 eggs; 250 ml cream; salt and freshly ground black pepper to taste; fresh basil to garnish

Recipe Disclaimer

Tap for method

Ingredients (12)

PASTRY:

280 g	flour — cake
140 g	butter — cold, cubed
120 ml	water — cold

FILLING:

300 g	cherry tomatoes
15 ml	fresh chillies — 573
50 g	parmesan cheese — grated
250 ml	pesto — basil
10 g	fresh basil — chopped
2	eggs
250 ml	cream
	salt and freshly ground black pepper — to taste
	fresh basil — to garnish

Tap for ingredients

Method:

Pastry:
Butter 1 large 28cm quiche pan or 12 small quiche pans with butter or with a cooking spray.

Place the cake flour and butter into a food processor and process until crumbly, add the water and process, until it forms a dough.

Roll the pastry out onto a lightly floured surface and line the basis of the quiche pan with the pastry, place in the fridge and chill for 20 minutes.

Prick the pastry cases with a fork and line with baking paper, fill with baking beans and blind-bake in the pre-heated oven for 20 minutes.

Remove the baking paper with the beans; return to the oven and bake for another 10 minutes.

Filling:
Place the cherry tomatoes into a roasting tin and drizzle with the olive oil.Place with the tart cases in the pre-heated oven and roast for 20 minutes; remove with the tart cases.Whilst the tomatoes are roasting, beat the eggs, cream and chopped basil together and season with salt and pepper.

Sprinkle half of the Parmesan cheese into the bottom of the tart cases and top with the basil pesto.

Scatter the roasted tomatoes over the basil pesto, pour the creamy-egg mixture over and top with the remaining Parmesan.

Bake for approximately 25 minutes until the creamy-egg mixture is set.
Serve hot or cold garnished with extra basil leaves.

Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to ourEditor’s Weekly newsletter.