Tomato quiche

Recipe from: 4/19/2001 12:00:00 AM
Ingredients 6
Servings 0


  • 1
    quantity basic shortcrust pastry (see recipe)
  • 9
    ripe but firm tomatoes, thickly sliced
  • 250
    mozzarella cheese, thinly sliced
  • 45
    basil pesto
  • 1
    quantity basic egg custard (see recipe)
  • salt and freshly ground black pepper to taste


Preheat the oven to 200 ºC and line a 30 cm quiche pan with the shortcrust pastry. Bake blind. Arrange alternating layers of tomato and mozzarella in the baked pie dish so they overlap slightly. Stir the pesto into the egg custard and pour over the cheese and tomato. Bake for about 30 minutes. Reduce the oven temperature to 180 ºC and bake for another 10 minutes until set. Serve immediately.

Read more on: bake

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.