Description
A classic savory quiche featuring a buttery crust, creamy egg and cheese filling, and fresh tomato slices. Perfect for breakfast, brunch, lunch, or a light dinner.
Ingredients
- 1 sheet shortcrust pastry (store-bought or homemade)
- 4 large eggs
- 1 cup milk or cream
- 1 1/2 cups shredded cheddar cheese (or cheese mix)
- 2–3 fresh tomatoes, sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried or fresh herbs (such as basil or thyme)
- Butter, for greasing
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the shortcrust pastry and line a greased 9-inch tart or pie dish. Trim the edges and prick the base with a fork.
- Blind bake the crust for about 10 minutes to prevent sogginess.
- In a bowl, whisk together the eggs and milk or cream. Season with salt, pepper, and herbs.
- Sprinkle half of the shredded cheese over the partially baked crust.
- Pour in the egg mixture, then evenly place the tomato slices on top.
- Sprinkle the remaining cheese over the top.
- Bake for 30–35 minutes or until the center is set and the top is golden brown.
- Let it cool slightly before slicing and serving.
Notes
- Blind baking the crust helps prevent sogginess.
- Pat tomatoes dry before using to reduce moisture.
- Use a mix of cheeses for added flavor complexity.
- This quiche can be served hot or cold.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 380mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 140mg
