100g(0.88 of a stick or 7 tbsp) butterchilled and cut into cubes
35g(¼ cup) pecorino cheese grated
1tspfresh thyme leaves
For the filling
450g( 3 cups) of cherry tomatoescut in half lengthways
1heaped tspdried oregano
1level tspsea salt
150ml(⅔ of a cup) milkI used semi-skimmed milk
150ml(⅔ of a cup) cream I used single, pouring cream
¼tspfreshly ground black pepper
½mediumred onionthinly sliced
12pittedblack olivescut in half widthways
6large leaves ofbasil
150g(4.75oz) of goats cheesesliced
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.