Easy & Delicious Homemade Cherry Tomato Quiche with Cheese and Basil
Welcome to the world of versatile, comforting, and utterly delicious savory tarts! This Cherry Tomato Quiche with Cheese and Basil is more than just a recipe; it’s an invitation to enjoy a perfect meal at any time of day. Whether you’re planning a leisurely brunch, a light and satisfying lunch, or even a cozy dinner, this quiche fits the bill beautifully. Imagine a golden, homemade flaky pastry crust encasing a rich, creamy, and wonderfully cheesy filling, dotted with sweet, juicy cherry tomatoes and fragrant fresh basil. Every bite offers a burst of flavor that will leave you wanting more!
- Why We Love This Recipe
- Ingredients You’ll Need
- Making the Quiche Pastry
- Crafting the Cheese and Tomato Filling
- How to Make This Delicious Quiche
- Serving Suggestions
- Recipe FAQs
- Full Recipe Card
- More Savoury Tart & Quiche Recipes
Why We Love This Easy & Versatile Quiche Recipe
There’s something truly special about a good quiche, isn’t there? It’s one of those rare dishes that effortlessly transitions between meals, equally delightful for a casual breakfast, an elegant brunch, a satisfying lunch, or even a light dinner. Its incredible versatility makes it a beloved staple in many kitchens.
This particular quiche takes its inspiration from the vibrant flavors of a classic Italian Caprese Salad, but with a warm, comforting twist. By combining fresh basil, creamy mozzarella, tangy Parmesan, and sweet cherry tomatoes, we’ve created a symphony of tastes that simply works every single time. It’s an experience that’s both decadently cheesy and wonderfully creamy, yet manages to feel light and refreshing. Unlike some heavier casseroles, this quiche offers a perfect balance that satisfies without overwhelming your palate. It’s also a fantastic way to utilize fresh garden tomatoes and herbs, bringing a taste of summer to your table year-round.
Essential Ingredients for Your Homemade Quiche
To craft this delightful tomato and cheese quiche, you’ll be preparing two distinct yet equally important components:
- The Quiche Pastry Crust: The foundation of any great quiche, providing that essential flaky texture.
- The Cheese and Tomato Filling: The heart of the dish, bursting with savory and sweet flavors.
While I’m a firm believer in the superior taste and texture of homemade pastry, I understand that sometimes convenience is key. For an even quicker and easier recipe, feel free to use a high-quality store-bought pastry crust. However, if you have the time, I highly recommend making your own; it truly elevates the entire dish!
Crafting the Perfect Flaky Quiche Pastry
For my quiches and savory tarts, I consistently rely on my tried-and-true Savoury Shortcrust Pastry recipe. It’s an all-butter pastry that guarantees a delightfully tender and exceptionally flaky crust – the kind that crumbles perfectly with every bite. The beauty of this recipe lies in its simplicity, requiring just four fundamental ingredients:
- All-Purpose Flour: The structural backbone of our crust. Use a good quality plain flour for best results.
- Unsalted Butter: This is where the magic happens! Crucially, the butter must be very cold and cut into small cubes. Cold butter creates pockets of steam during baking, leading to that coveted flaky texture.
- Salt: A touch of salt is essential to enhance the overall flavor of the pastry, balancing the richness of the butter.
- Ice Cold Water: Just like the butter, the water needs to be very cold to prevent the butter from melting prematurely, which would hinder flakiness and result in a tough crust.
These simple ingredients, combined with the right technique, yield a pastry that truly elevates the entire quiche experience, setting it apart from any store-bought alternative.
The Rich and Aromatic Cheese and Tomato Filling
A traditional quiche filling, often referred to as an “appareil” in French culinary terms, typically begins with a foundational mixture of Eggs and Cream. This creamy base serves as a blank canvas, allowing you to infuse it with virtually any vegetables, herbs, cheeses, or meats your heart desires!
For this delightful Caprese-inspired quiche, I’ve chosen a harmonious blend of ingredients (you’ll find precise quantities in the recipe card below) to create a filling that is both comforting and vibrant:
- Large Eggs: Ensure they are at room temperature for better whisking and a smoother, more emulsified filling. Eggs act as the primary binder, setting the quiche to a beautiful custard-like consistency.
- Heavy/Thickened Cream: This provides the signature richness and luxurious texture that makes quiche so satisfying. I highly recommend using full-fat heavy cream; lighter creams may result in a less creamy and flavorful filling.
- Seasoning: A generous pinch of Salt and freshly ground Black Pepper enhances all the other flavors. Adjust to your personal taste!
- Minced Garlic (optional): While not strictly traditional for Caprese, a hint of garlic adds a wonderful depth and warmth to the filling. Pre-minced garlic is a convenient option, or you can mince fresh cloves.
- Fresh Basil: This is a cornerstone of the Caprese profile. Fresh basil leaves, thinly chopped, infuse the quiche with their distinct sweet and peppery aroma. Dried basil can be used as a substitute if fresh is unavailable, but the flavor will be more subtle.
- Mozzarella & Parmesan Cheese: A winning combination! Grated or shredded mozzarella melts beautifully, providing a creamy, mild cheesiness, while Parmesan adds a sharp, salty, and umami-rich kick that truly rounds out the flavor profile.
- Dried Oregano: Complements the basil and adds a classic Mediterranean herbaceous note. If you have fresh oregano, feel free to use it for an even brighter flavor.
- Cherry Tomatoes: These sweet, juicy gems are the stars! Halved cherry tomatoes provide bursts of fresh, slightly acidic flavor and vibrant color, cutting through the richness of the cheese and cream.
Step-by-Step Guide: How to Make a Cheese and Tomato Quiche
Creating this delicious homemade quiche is a straightforward process, broken down into a few simple steps. First, you’ll prepare your flaky quiche pastry (if making it from scratch) and allow it to chill. Then, you’ll whisk together the rich cheese and tomato filling, line your Quiche Pan with the pastry, and finally, pour in the savory mixture. After approximately an hour in the oven, your golden-brown quiche will be ready to be savored!
Preparing the Savoury Quiche Pastry
While there are many different methods for preparing a savory tart pastry, my go-to approach is designed for maximum ease and speed without compromising on quality. I find that a food processor is an invaluable tool for creating a perfectly flaky crust with minimal effort.
Here’s my simple method for the quiche pastry:
- Combine Dry Ingredients and Butter: Start by placing the all-purpose flour, salt, and very cold unsalted butter (cut into small cubes) into your food processor. Pulse the mixture until it resembles fine crumbs, and you no longer see any large chunks of butter. This ensures the butter is evenly distributed but still distinct, which is key for flakiness.
- Add Cold Water Gradually: With the food processor running, gradually add the ice-cold water, a little at a time. Continue to pulse just until the dough begins to come together into a shaggy ball. Be careful not to overmix, as this can develop the gluten too much, leading to a tough crust.
- Shape and Chill: Transfer the dough onto a lightly floured sheet of baking or parchment paper. Gently bring the dough together with your hands to form a disc – avoid kneading it excessively. Place a second sheet of baking paper over the dough and roll it out evenly into a thin, large circle, large enough to fit your quiche pan.
- Resting is Key: Carefully transfer the dough (still between the parchment paper) to the fridge and let it rest for at least 30 minutes to 1 hour. This chilling period allows the gluten to relax, preventing shrinkage during baking, and re-hardens the butter, which contributes to an even flakier crust. Once chilled, gently line your Quiche Pan with the pastry.
Don’t have a food processor? No problem! You can achieve excellent results by hand or with a Pastry Cutter. Simply rub the cold butter into the flour and salt mixture with your fingertips until you have fine crumbs, then gradually add cold water until the dough forms.
For more in-depth guidance, including additional tips and a full step-by-step process with photos, you can refer to my dedicated Savoury Shortcrust Pastry recipe.
Assembling the Aromatic Tomato and Cheese Filling
Preparing the Cheese Quiche Filling is wonderfully simple and requires no specialized equipment – just a bowl and a whisk! All the delicious ingredients come together to form a rich and flavorful custard that will bake into perfection.
- Whisk the Base: In a large mixing bowl, vigorously whisk together the room-temperature eggs and heavy cream until they are well combined and smooth. This forms the essential “appareil” that will bind all the other ingredients.
- Add Seasoning and Herbs: Stir in the salt, pepper, minced garlic (if using), dried oregano, and the thinly chopped fresh basil leaves. Mix everything thoroughly to ensure the flavors are evenly distributed. The basil and oregano are key to the Caprese inspiration here.
- Fold in the Cheeses: Gently fold in the grated mozzarella and Parmesan cheeses. The mozzarella will melt into a lovely gooey texture, while the Parmesan provides a sharper, more complex cheese flavor.
- Layer and Bake: Once the filling is ready, carefully pour it over your prepared quiche pastry in the pan. Then, artfully arrange the cherry tomatoes, sliced in half, over the top of the filling. The tomatoes will roast beautifully and add bursts of sweet-tart flavor.
- Bake to Perfection: Transfer the quiche to your preheated oven and bake for approximately 50 minutes to 1 hour, or until the filling is set and the crust is golden brown.
Delicious Serving Suggestions for Your Caprese Quiche
This Caprese Quiche is incredibly satisfying on its own, especially when served warm straight from the oven. However, its versatile nature means it pairs wonderfully with a variety of side dishes, making it suitable for any meal or occasion.
For a complete and balanced meal, consider serving your quiche with:
- A Fresh Green Salad: A simple mixed greens salad with a light vinaigrette is the classic accompaniment. The crisp, cool greens provide a refreshing contrast to the rich, warm quiche.
- Mediterranean-Inspired Salad: Elevate your meal with a salad featuring cucumber, red onion, olives, and a lemon-herb dressing to complement the quiche’s Italian flavors.
- Roasted Vegetables: A side of roasted asparagus, broccoli, or bell peppers can add extra nutrients and earthy flavors.
- Crusty Bread: A warm, crusty baguette is perfect for soaking up any creamy goodness.
The beauty of quiche is that it’s delicious at any temperature – warm, lukewarm, or even cold – making it an excellent option for meal prep, picnics, or a packed lunch.
Common Questions About Making Quiche
For this specific Cherry Tomato Quiche recipe, I typically do not blind bake the pastry. My all-butter shortcrust pastry bakes beautifully and turns out perfectly flaky without this extra step, especially since the filling bakes for a relatively long time. However, if you’re concerned about a soggy bottom crust – a common quiche woe – or if you prefer a crispier base, you can certainly blind bake it for about 10-15 minutes before adding the filling. This pre-baking helps to dry out the crust and prevent it from becoming too moist. It’s ultimately a personal preference, but rest assured, you can achieve a delicious result either way!
The “best” cheese for a quiche largely depends on your desired flavor profile, but for this recipe, the combination of Mozzarella and Parmesan Cheese truly shines, offering both creamy melt and sharp tang. Generally, any cheese that grates well and melts nicely in the oven can be used! Here are some other fantastic cheese ideas, each bringing its own unique character:
- Gruyere: Known for its nutty, slightly sweet, and earthy flavor, Gruyere is a classic choice for quiches, creating a rich and sophisticated taste, much like in my Leek Tart.
- Cheddar: From mild to sharp, cheddar adds a familiar, robust, and comforting cheesiness that pairs well with many vegetables, as demonstrated in my Cheddar and Broccoli Quiche.
- Ricotta: For a lighter, creamier, and slightly sweeter profile, ricotta can be wonderful, especially when combined with savory ingredients like in a Pumpkin Tart.
- Goat’s Cheese: Its distinct tangy and earthy notes can add an exciting dimension to a quiche, pairing particularly well with ingredients like in a Beetroot Tart.
- Feta Cheese: Salty and crumbly, feta is fantastic for adding a Mediterranean touch, a perfect complement to ingredients like spinach, as seen in my favorite Spinach Quiche.
Don’t be afraid to experiment with your favorite cheeses to customize your quiche!
To maintain its freshness and quality, this Cheese and Tomato Quiche should always be stored in the refrigerator. It will typically stay fresh and delicious for about 2 days. Beyond this timeframe, the pastry may start to absorb moisture from the filling and become less crisp. If you’re not serving the quiche immediately after baking, allow it to cool down completely to room temperature first. Once cool, cover it tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing other odors from your fridge, then place it in the refrigerator until you’re ready to eat. You can reheat the entire quiche or individual slices. To reheat a whole quiche, cover it loosely with aluminum foil and bake in a preheated oven at 160°C (325°F) for 15 to 20 minutes, or until it’s warmed through. Slices can be reheated in a microwave for a minute or two, or in a toaster oven for a crispier crust.
Yes, quiches are excellent for freezing, making them perfect for meal prep or having a quick meal on hand! A frozen quiche can maintain its quality in the freezer for up to 2-3 months. For ultimate convenience, I highly recommend freezing it in individual slices. This way, you can easily thaw and reheat just one portion whenever hunger strikes. To freeze: first, ensure the baked quiche has cooled down completely to room temperature. Then, wrap the entire quiche or individual slices tightly in plastic wrap, followed by a layer of aluminum foil. For whole quiches, it’s often easiest to leave it on a sturdy tray until it’s fully frozen to help it retain its shape. Once solid, you can remove the tray and store the wrapped quiche flat in your freezer. To reheat from frozen, you can either thaw it in the refrigerator overnight and then reheat as described above, or reheat it directly from frozen (covered with foil) in a moderate oven for about 30-40 minutes, or until thoroughly heated through.
Explore More Savoury Tarts and Quiches Recipes
If you’ve enjoyed this delightful Cherry Tomato Quiche, you might also love exploring other savory tart and quiche recipes from my collection. Each recipe offers a unique blend of flavors and textures, perfect for expanding your culinary repertoire:
- Smoked Salmon Quiche: A luxurious and elegant option, perfect for special occasions or a sophisticated brunch.
- Asparagus and Feta Quiche: Celebrates seasonal asparagus with the tangy notes of feta cheese.
- Zucchini Quiche with Feta and Mint: A fresh and herbaceous quiche, ideal for summer gatherings.
- Leek Quiche with Gruyere: A comforting and rich classic, featuring sweet caramelized leeks and nutty Gruyere cheese.
I am so excited to share that my debut cookbook
“Bite-Sized French Pastries for the Beginner Baker”
is now available for purchase!
Recipe Card: Easy Cherry Tomato, Cheese & Basil Quiche
Cheese and Tomato Quiche
Print Recipe
Ingredients
Quiche Pastry
- 180 gr (1 cup + 3 tablesp.) Plain Flour
- 90 gr (6 tablesp.) Unsalted Butter
- 1/2 teasp. Salt
- 60 ml (1/4 cup) Water
Cheese and Tomato Quiche Filling
- 5 Eggs
- 400 ml (1 3/4 cup) Heavy/Thickened Cream
- 1 teasp. Salt
- 1/3 teasp. Pepper
- 1/2 teasp. Minced Garlic, optional
- 1/2 teasp. Dried Oregano
- 1 dozen Fresh Basil Leaves, plus a few to finish the quiche
- 120 gr (1 cup) Grated Parmesan Cheese
- 45 gr (1/2 cup) Grated Mozzarella Cheese
- 15 Cherry Tomato
Instructions
Quiche Pastry
- Place the Flour, Salt and cold Butter cut into small cubes in your food processor (see note 1). Pulse until you get thin crumbs and cannot see big chunks of butter anymore.
- Add the Cold Water, a little bit at the time until the dough starts to come together.
- Transfer over a lightly floured sheet of baking / parchment paper and bring the dough together into a bowl. Slightly flatten it with your hands, then place a second sheet of baking paper over it. Roll the dough into a thin, large circle.
- Place in the fridge to rest for at least 30 minutes.
Cheese and Tomato Quiche Filling
- Whisk the Eggs and Cream in a large bowl with the Salt, Pepper, Garlic and Dried Oregano.
- Thinly chopped the fresh Basil Leaves and add them to the mix with the grated Mozzarella and Parmesan Cheese.
Putting the quiche together
- Preheat your oven on 180’C/350’F.
- Remove the chilled pastry from the fridge and place into a Quiche Pan (see note 2).
- Pour the Quiche Filling over the pastry.
- Slice the Cherry Tomatoes in half and place them over the quiche filling.
- Bake for 50 minutes to 1 hour, or until the quiche filling has set (see note 3).
- Leave to chill and set for 10 to 15 minutes, then serve warm. It can also be served lukewarm or cold.
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Notes
2. I used a 24cm wide x 5cm deep (approximately 9.5 inches x 2 inches) Quiche Pan for this recipe. You can certainly use a wider but shallower pan if you prefer; however, keep in mind that a shallower quiche might require slightly less time in the oven to cook through. If you don’t have a specific quiche pan, a deep pie dish or any deep tart/pie pan will work perfectly.
3. To check if your quiche filling is perfectly baked and set, gently give the pan a slight shake (always use an oven mitt, as it will be very hot!). If the center of the quiche still jiggles significantly, it indicates that it needs a bit more time in the oven. The edges should be set, and the center should have only a slight, custardy wobble.
Nutrition (per serving)
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