Roast tomato and rocket quiche recipe

Do you eat your leftover quiche warm or cold? I like it warm. Adam likes it cold. This one I'm pretty happy with so thought you might like it too!


2 cups plain flour

125g butter, chopped

3 eggs yolks

3 tblsp water

4 large tomatos

4 (more) eggs

2 tblsp ricotta

1½ cups rocket

½ a leek

handful of fresh basil

pinch salt

½ cup milk

1 cup grated cheddar cheese

For the pastry:

Process the flour, butter and a pinch of salt until fine crumbs form. Add yolks and water and process until it comes together. Knead till smooth then wrap in cling wrap and pop into fridge for 10 mins.

Then roll out on a floured surface and line a quiche flan tin (ideally with a removable base).  Trim edges and put back into fridge for half an hour (if you have the time. It'll be OK if you don't & put the filling in straight away. Just better if refrigerated.)

For the filling:

Cut your tomatoes in half, sprinkle with salt and drizzle with olive oil and roast for 15 mins in a moderate oven. Take out and let them cool a bit.

In a bowl mix with a fork the four eggs with the ricotta, rocket, leek (finely chopped), basil, salt and milk.

Place the tomatoes in the bottom of the pastry. Pour over the rest of the mix. Sprinkle cheese over the top and bake for approx 30 mins on 190 degrees or until golden and cooked.

Very good the following day (warm or cold, whatever you like.)

Have a lovely weekend!


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