Dessert

Roasted Tomato, Basil & Parmesan Quiche Recipe

ByJake Silas November 23, 2025November 23, 2025

Introduction

This roasted tomato, basil & Parmesan quiche is a delightful mix of fresh flavors and creamy textures. Perfect for a light lunch or dinner, it combines the sweetness of oven-roasted cherry tomatoes with fragrant basil and sharp Parmesan in a buttery, crisp pastry.

The image shows a round savory tart with a golden, crumbly crust holding a baked filling. The filling is pale yellow with a soft texture and is dotted with roasted cherry tomatoes that are deep red and slightly shriveled. Scattered bright green fresh basil leaves sit on top, adding a pop of color. The tart rests on a round white cooling rack against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g cherry tomatoes
Drizzle of 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
280g plain flour, plus extra for dusting
140g cold butter, cut into pieces

Instructions

Step 1: Make the pastry by tipping the flour and butter into a bowl. Rub together with your fingertips until the mixture is completely mixed and crumbly. Add 8 tablespoons of cold water and bring everything together with your hands until just combined. Roll into a ball and use immediately or chill for up to 2 days.
Step 2: Roll out the pastry on a lightly floured surface to a circle about 5cm larger than a 25cm tart tin. Lift it with your rolling pin and drape it over the tin, allowing an overhang. Use a small ball of pastry scraps to push the pastry neatly into the corners. Chill in the fridge or freezer for 20 minutes.
Step 3: Preheat the oven to 200°C (fan 180°C/gas mark 6). In a small roasting tin, drizzle the cherry tomatoes with olive oil, season with salt and pepper, and place on a low shelf in the oven.
Step 4: Lightly prick the base of the tart pastry with a fork. Line the tart case with greaseproof paper or foil, then fill with baking beans. Blind bake the tart for 20 minutes. Remove the paper and beans, then bake for another 5–10 minutes until the pastry is golden brown.
Step 5: Remove the tart case and the roasted tomatoes from the oven. In a large bowl, beat the eggs and gradually whisk in the double cream. Stir in the shredded basil and season to taste.
Step 6: Sprinkle half the grated Parmesan over the base of the tart. Scatter the roasted tomatoes evenly on top, pour over the egg and cream mixture, then sprinkle with the remaining cheese.
Step 7: Bake the filled tart for 20–25 minutes until the filling is set and golden brown. Allow it to cool in the tin, then trim the edges of the pastry and remove from the tin.
Step 8: Scatter over the whole basil leaves just before serving. Cut into slices and enjoy.

Tips & Variations

Use vegetarian Parmesan alternatives to make this dish suitable for vegetarians.
For a gluten-free option, substitute plain flour with a gluten-free baking blend.
Add a pinch of chili flakes to the cream mixture for a subtle heat.
Try mixing in other fresh herbs like thyme or oregano for added depth.

Storage

Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a low oven or microwave until warmed through. The pastry is best enjoyed on the day of baking for peak crispness.