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!


5 Comments on “Roast tomato and rocket quiche recipe

August 14, 2010 at 3:41 am

Fi that looks gorgeous! I definitely like it cold, like most things, in my fingers, standing quietly at the fridge door. No dishes, no sharing, no fuss.

green ink
August 17, 2010 at 9:59 pm

Lovely Fi, if I wanted to be lazy and use bought pastry (I don’t have a food processor to make it easy!) would I buy puff or shortcrust? xx

August 17, 2010 at 10:06 pm

Shortcrust. (And buy puff while you’re there because I made delicious vegetarian sausage rolls for H-Bomb’s party which I didn’t photograph but were SO DELICIOUS I will make them later this week and blog them and you HAVE to make them!! And they need puff!)

green ink
August 25, 2010 at 4:08 am

Fi, when are you getting your own cooking show, or bringing out a book, or something…this was absolutely bloody beautiful!!

August 27, 2010 at 10:16 pm

I just stumbled upon your blog this evening (via SouleMama) and I’m going to steal ALL your recipes. Delicious! We are vegetarian and I’m always looking for new and interesting ways to get my 3yo daughter to eat (my 1yo son eats EVERYTHING).


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