Tomato and Basil Quiche

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“Homemade quiches are so much nicer than store bought.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. --------Pastry-----------.
  2. Sift flour into bowl, rub in butter, add egg yolk and enough lemon juice to mix to firm dough.
  3. Cover.
  4. Refrigerate 30 minutes.
  5. Roll out to fit 23 cm flan tin, trim edges.
  6. Line tin with greaseproof paper, fill with dry beans or rice, bake in mod hot oven for 10 minutes.
  7. Remove paper and beans, return to oven and bake a further 5 minutes.
  8. ----------Filling--------------- ¼.
  9. Melt butter in pan, add sliced leek, cook until tender.
  10. Combine eggs, cream and cheese in bowl, add leek, pour into pastry case.
  11. Peel tomatoes, cut into 1 cm slices.
  12. Roll edge of tomato slices in combined basil and parsley, place on top of leek mixture.
  13. Sprinkle with salt, pepper and grated parmesan.
  14. Bake in moderate oven for 30 minutes.

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