Cheese and Tomato Quiche is perfect for an easy Sunday lunch or brunch. This quiche is made with slow-roasted cherry tomatoes, goat’s cheese and a deliciously flaky homemade pastry. This quiche is so easy to make and is delicious warm or cold.
Quiche is very easy to make and always delivers on flavour. I guess that’s why they’ll never go out of fashion! In fact, the quiche recipes on my blog are some of the most popular recipes, including this Spinach and Feta Quiche.
Homemade slow-roasted tomatoes are the highlight of this quiche, and the pastry for this is deliciously flaky and cheesy, with just a hint of thyme. Even your kitchen will smell amazing when you make this.
Why This Recipe Works
- Homemade slow-roasted tomatoes – so easy to make and they taste amazing!
- That pastry – perfectly buttery and flaky with a hint of thyme and cheese.
- The filling – rich and creamy with so much flavour!
- Perfect for Sunday lunch – great for lunch, brunch or dinner!
What You’ll Need
- Cherry tomatoes – any kind of small tomatoes will work well here, on or off the vine is great.
- Cheese – we love goat’s cheese in the filling but feta also works really well too. You could also use grated cheddar if you want. For the pastry, I use pecorino cheese but you can also use parmesan if that’s what you have.
- Butter – I use full-fat salted butter for my pastry, if you use unsalted butter then I would add a small pinch of salt to the flour when making the pastry.
- Herbs – there are 3 different herbs in this quiche, I use dried oregano, fresh basil and thyme. You can switch it up a bit if you want, rosemary works really well in the pastry.
- Add-ins – for this quiche I add pitted black olives and red onion. You can add in spinach or kale if you want, I would cook them first though and remove as much water as possible.
How To Make Cheese and Tomato Quiche
This is just a quick visual guide, please see the recipe card below for the full ingredient list and full instructions.
- Slow-roast the tomatoes – cut the tomatoes in half, sprinkle the dried oregano and sea salt over them then drizzle the olive oil over the tomatoes. Roast for an hour and a half.
- Make the pastry – add the flour, butter, grated cheese and thyme to a food processor and blend until you have a crumb-like consistency. Add a couple of tablespoons of chilled water one at a time to the mixture and pulse until the pastry forms a ball of dough.
- Knead the pastry – briefly knead the pastry on a floured board. Then roll out the pastry and place it in the pie dish. Chill in the fridge for 30 minutes.
- Blind bake the pie crust – crumble up some parchment paper place on top of the pastry then pour in the ceramic baking beans. Bake in the oven for 15 minutes.
- Make the filling – Add the milk, cream, eggs and salt and pepper to a bowl and whisk together.
- Fill the pie crust – Place the sliced onions on the base of the pie crust. Carefully pour in the milk and egg mixture. Add the tomatoes, olives and basil then top with the goat’s cheese. Bake in the oven for 30 – 40 minutes or until the filling is firm and golden. Remove from the oven and leave to cool slightly before serving.
Recipe Tips and Variations
- Pastry – using a food processor is great for making this pastry, it’s quick and easy. I like to chill the pastry once it is in the pie dish. I also recommend saving a little pastry bake for any cracks after the blind bake.
- Blind baking – When a pastry case or pie crust is being filled with liquid it is difficult to get the pastry cooked through by the time the filling is set. Pre-baking or ‘baking blind’ ensures that the pastry is cooked properly. I also crumple up the baking paper before I add the baking beans, this means that the beans will reach every corner and you will have a more even pastry base.
- Variations – this quiche is very easy to adapt, try swapping the black olives for mushrooms or the red onions for shallots. You could also reduce the number of tomatoes and add spinach instead. Feta is also really great on this quiche if you’re not fond of goat’s cheese.
Can I make this ahead? Yes, you can make this pastry (pie crust) a day in advance. You can blind bake it and keep it in the fridge until you are ready to use it. You can make the entire quiche the day before, just keep it in the fridge once cooled. This quiche is great cold or at room temperature. It’s also really easy to reheat.
Can I freeze this quiche? This cheese and tomato quiche is best made fresh, if you freeze this it may become quite soggy once thawed and reheated. You can freeze the raw pastry crust though, you can bake the base from frozen then fill it with the filling and bake the quiche.
For a lovely filling dinner, serve this quiche with roasted baby potatoes and a simple green salad. For lunch, just serve it with a green salad.
Loved this cheese and tomato quiche? Try these tasty quiches and tarts next:
- Mushroom Quiche – packed with mushrooms and cheese, this tasty vegetarian quiche is great for a special occasion.
- Courgette (Zucchini) Quiche – a light but tasty quiche that is bursting with flavour, great for brunch or lunch.
- Goat’s Cheese Tart – a tasty quick dinner, that’s easy to make with minimal effort.
- Beetroot and Goats Cheese Tart – A rich and earthy beetroot and goats cheese tart, with a buttery thyme pastry. Perfect for Sunday lunch, this does take time to make but it’s totally worth it.
Have you made this Cheese and Tomato Quiche? Rate it and leave me a comment below to let me know what you think!
Cheese and Tomato Quiche
For the pastry
- 200 g (2 ½ cups) of plain (all-purpose) flour
- 100 g (0.88 of a stick or 7 tbsp) butter chilled and cut into cubes
- 35 g (¼ cup) pecorino cheese grated
- 1 tsp fresh thyme leaves
For the filling
- 450 g ( 3 cups) of cherry tomatoes cut in half lengthways
- 1 heaped tsp dried oregano
- 1 level tsp sea salt
- 1 tbsp olive oil
- 2 large eggs
- 150 ml (⅔ of a cup) milk I used semi-skimmed milk
- 150 ml (⅔ of a cup) cream I used single, pouring cream
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- ½ medium red onion thinly sliced
- 12 pitted black olives cut in half widthways
- 6 large leaves of basil
- 150 g (4.75oz) of goats cheese sliced
Slow roast the tomatoes
- Heat oven to 140°C (284° F) / 120°C(248°F) fan. Arrange the tomatoes on a baking sheet, cut-side up. Sprinkle 1 teaspoon of dried oregano and 1 teaspoon of sea salt over the tomatoes.Drizzle 1 tablespoon of olive oil over the tomatoes. Bake for 1 and ½ hrs until tomatoes are semi-dried. Once cooked remove the tomatoes from the oven and set aside. Turn the oven up to 180°C (355°F) fan / 200°C (390°F) conventional oven.
Make the pastry
- Add 200g (2 +½ cups) of flour to a food processor along with 150 g (7 tablespoons ) of chilled, cubed butter, 1 teaspoon of thyme leaves and 35g (¼ cup) of grated pecorino cheese.Whizz until the mixture resembles fine breadcrumbs.Add 2-3 tbsp of cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
- Roll out the pastry and line your pie dish with the pastry. Put the pie dish in the fridge and chill for 30 minutes.After 30 minutes place crumpled parchment paper on top of the pastry and fill with baking beans. Bake for 15 mins, then remove the paper and beans and put it bake in the oven and bake for another 5 - 10 minutes or until the pastry is crisp and lightly golden.
Make the filling
- In a bowl lightly whisk the eggs, with 150ml of cream and 150 ml of milk. Season with salt and pepper, I usually add ¼ teaspoon each of sea salt and freshly ground black pepper
Make the quiche
- Spread the sliced onion over the base of the pastry.Pour the egg and milk mixture into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and basil leaves then top with the sliced goat' cheese.Place the quiche on a baking tray then put it on the middle shelf of the oven and cook for 20 - 30 minutes. The filling should be cooked through, to check it's cooked give the quiche a little shake if it's still wobbly it's not cooked, give it another 5 minutes. Remove from oven, leave to cool slightly then carefully remove it from the tin if you wish. You can serve it in the pie dish if you want.
- Butter - I use salted butter so I don't add salt to my pastry, if you use unsalted butter then you may want to add a small pinch of salt to the flour. The butter needs to be very cold.
- Eggs - I use large free-range eggs for this recipe.
- Dish - my dish measured in at 25cm / approx 9.5inches. If you are buying a pie crust instead of making the pastry make sure it is at least a 9-inch pie case.
- Blind Baking - When I blind bake the pastry I crumple up the baking paper before I add the ceramic baking beans, this is so that the beans will reach every corner and you will have an evenly baked pie crust. Always keep a little leftover pastry to patch up any cracks after the blind bake.
- Freezing/storing/reheating - Any leftovers can be stored in the fridge once cooled. They will keep for up to 3 days. I do not recommend freezing quiche as you could end up with a soggy pastry and a rubbery filling.
- Nutritional Information- is approximate and is calculated using an online nutrition tool. It is based on one slice
- Recipe Inspiration - this recipe is roughly adapted from this tomato tart recipe by BBC Goodfood.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.