• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Last Food Blog
  • All Recipes
    • Breakfast
    • Lunch
    • Appetizers
    • Dinner
    • Salads
    • Soup
    • Sides
    • Desserts
    • Cake
    • Treats
  • Breakfast
  • Lunch
  • Dinner
  • Meal Plans
  • About
    • Work with Me
    • Contact
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • All Recipes
  • Vegetarian Dinners
  • Lunch
  • Salads
  • Vegetarian Soups
  • Vegetarian Breakfast Recipes
  • Meal Plans
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Lunch » Cheese and Tomato Quiche

    Cheese and Tomato Quiche

    Published: March 27, 2021, Modified: March 27, 2021, By: Michelle Alston

    • Facebook536
    • Twitter
    Jump to Recipe

    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.

    Goats cheese quiche with slow-roasted cherry tomatoes in a flaky homemade pastry.
    Jump to:
    • 👩‍🍳Why This Recipe Works
    • 📝What You'll Need
    • 🥣How To Make It
    • 📋Tips and Variations
    • 📖 FAQs
    • Cheese and Tomato Quiche

    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. 

    Goats cheese quiche with slow-roasted cherry tomatoes in a flaky homemade pastry.

    👩‍🍳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

    Ingredients for making this recipe
    • 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 It

    This is just a quick visual guide, please see the recipe card below for the full ingredient list and full instructions.

    Step by step process for making this recipe
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Make the filling - Add the milk, cream, eggs and salt and pepper to a bowl and whisk together.
    6. 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.

    📋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.

    Goats cheese quiche with slow-roasted cherry tomatoes in a flaky homemade pastry.

    📖 FAQs

    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 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.

    Goats cheese quiche with slow-roasted cherry tomatoes in a flaky homemade pastry.

    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.

    More Soup Recipes

    Say Hi 🖐 on Social

    Follow @TLFB on Instagram, Facebook, Pinterest or Twitter

    Cheese and Tomato Quiche

    Cheese and Tomato Quiche

    Cheese and tomato quiche, made with slow-roasted cherry tomatoes, goat's cheese and a deliciously flaky homemade pastry.
    No ratings yet
    Print Pin Rate
    Course: Brunch, Dinner, Lunch
    Cuisine: French
    Prep Time: 20 minutes
    Cook Time: 2 hours 10 minutes
    Total Time: 2 hours 30 minutes
    Servings: 6
    Calories: 455kcal
    Author: Michelle Alston

    Ingredients

    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 teaspoon 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 tablespoon 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 teaspoon sea salt
    • ¼ teaspoon 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
    Prevent your screen from going dark

    Instructions

    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 tablespoon 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.

    Notes

    • 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.

    Nutrition

    Calories: 455kcal | Carbohydrates: 32.9g | Protein: 15.1g | Fat: 29.7g | Saturated Fat: 16.2g | Cholesterol: 124mg | Sodium: 1325mg | Potassium: 307mg | Fiber: 2.5g | Sugar: 2.9g | Calcium: 155mg | Iron: 3mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
    « Sourdough Croutons
    Spinach and Ricotta Cannelloni »
    • Facebook536
    • Twitter
    2 Free Recipe Ebooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Michelle alston profile

    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

    More about me →

    Trending Recipes

    • Easy Vegetable Orzo Soup with Spinach
    • Creamy Cauliflower and Chickpea Curry
    • Butternut Squash and Chickpea Curry
    • Irish Vegetable Soup
    • Easy Quorn Bolognese
    • Easy Vegetable Pasta Bake

    Vegan Recipes

    • Air Fryer Baby Potatoes
    • Air Fryer Butternut Squash
    • Air Fryer Potato Wedges
    • Peanut Butter Stir Fry With Crunchy Veggies
    • Lentil and Potato Curry (Vegan)
    • Spicy Jackfruit Fajitas

    More Vegan Recipes

    Follow @thelastfoodblog

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe for updates & FREE eBooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Footer

    ↑ back to top

    As Featured In

    Logos of places this blog has been featured

    About

    • Privacy Policy
    • About TLFB

    Get in touch

    • Contact
    • Work with me

    Copyright© 2022 · The Last Food Blog · Made with  by Michelle Alston

    • 536
    561 shares