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Cherry Tomato Quiche

 



Quiche is a classic dish, great for lunch, or a picnic or as the basis for a simple supper. Quiche Lorraine is always nice, but it’s good to make some variations on the traditional version.

It seems that cherry tomatoes are always in season in Sydney and more and more varieties come onto the market. I love the punnets of variegated tomatoes with their yellow, green and red hues.

So cherry tomatoes are the basis of this quiche, as well as a handful of sun dried tomatoes. To make the whole thing fresh and light, I used spring onions, rather than onions, utilizing the green tops as well as the white onion bottoms.

The base is shortcrust pastry, for this particular recipe I use Maggie Beer’s Sour Cream Pastry. The savoury custard is the traditional filling for a quiche.

Ingredients

Shortcrust Pastry
200g chilled unsalted butter
250g plain flour
135g sour cream

Filling
2 spring onions, finely chopped
250g cherry tomatoes (a punnet)
A handful of sun dried tomatoes
4 free range eggs
1/2 cup cream
3/4 cup milk
Salt and freshly ground black pepper
1 tablespoon grated Parmesan

Method

Preheat oven to 180 degrees C, 170 degrees C fan forced.
To make the sour cream pastry, pulse butter and flour in a food processor until it looks like coarse breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Using your hands, shape pastry into a ball.

Wrap in plastic film and refrigerate for 10 minutes.
 Grease a medium sized fluted quiche tin with a removable bottom. Roll the pastry out to 3mm thick and place in the tin.

Rest for 15 minutes in refrigerator. This helps reduce shrinkage when cooking. Remove from the fridge, place some pie weights on baking paper inside the tart, and bake blind in the pre-heated oven for 10-15 minutes. Remove the pie weights and baking paper.

Decrease oven temperature to 170 degrees C, 160 degrees C fan forced.

Scatter the finely chopped spring onions over the base of the blind-baked pastry case. Chop the cherry tomatoes in quarters, leaving some of the smaller ones in halves. Scatter the quarters over the pastry base. Roughly chop the sun dried tomatoes, and scatter these between the cherry tomatoes.

In a bowl or large jug (the latter is very useful as you can pour the custard into the quiche tin easily), beat the eggs, cream and milk together until thoroughly combined. Add salt, pepper and grated Parmesan.

Carefully pour the custard mixture into the quiche tin. (I find it easiest to place the tin in the oven first before pouring). Place the remaining cherry tomato halves carefully in the custard. Hopefully they will sit artfully displayed in the cooked quiche, but don’t worry if they sink!

Bake until the custard is just set but still wobbly – about 30-40 minutes depending on your oven.
Carefully remove and leave to cool slightly before serving.

The quiche is fine as is, or you can serve with a few basil leaves, and/or some cherry tomatoes on the vine, which you slow roast for a couple of  hours until wilted.

Very fresh, very light, very delicious!

 

Leek and Free Range Bacon Quiche

IMG_5806A leek and bacon quiche is more interesting than straight quiche Lorraine, the leeks adding a subtle depth of flavour.

I also made a little vegetarian quiche with just leeks and onion as well – just follow the recipe below omitting the bacon. You will need to fry the leeks and onions in butter, adding this at the start of cooking.

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The short crust pastry recipe for the pastry base is Maggie Beer’s full proof sour cream pastry – very easy to make, easy to roll out and tastes delicious.

Maggie Beer’s Sour Cream Pastry
Ingredients
200g chilled unsalted butter
250g plain flour
135g sour cream

Method
Preheat oven to 180 degrees C, 170 degrees C fan forced.
To make the sour cream pastry, pulse butter and flour in a food processor until it looks like coarse breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Using your hands, shape pastry into a ball. Wrap in plastic film and refrigerate for 10 minutes.
 Roll the pastry out to 3mm thick and place in a well greased fluted quiche tin.
Rest for 15 minutes in refrigerator. This helps reduce shrinkage when cooking. Remove from the fridge, place some pie weights on baking paper inside the tart, and bake blind in the pre-heated oven for 10-15 minutes. Remove the pie weights and baking paper.
Decrease oven temperature to 170 degrees C, 160 degrees C fan forced.

Filling
Ingredients
6 rashers of free range bacon
I large onion finely chopped
1 extra large leek or 2 medium leeks, finely chopped
A knob of butter
Salt, pepper
4 free range eggs
1/2 cup cream
3/4 cup milk
Salt, pepper and freshly grated nutmeg
Handful of grated cheddar

Method
Heat a large non-stick frying pan. Add finely chopped bacon rashers over medium heat, and fry till bacon fat is translucent. Add finely chopped onion, and cook for a couple of minutes.
Add finely chopped leek and the knob of butter.
Stir gently, cover and cook on very low heat until onions and leeks are soft. (About 10 minutes).
Meanwhile, in a bowl or large jug (the latter is very useful as you can pour the custard into the quiche tin easily), beat the eggs, cream and milk together until thoroughly combined. Add salt, pepper, fresh nutmeg and cheddar.
Spoon the leek, onion and bacon mixture into the tart.
Carefully pour the custard mixture into the tin. (I find it easiest to place the tin in the oven first before pouring).
Bake until the custard is just set but still wobbly – about 30-40 mintues depending on your oven.
Carefully remove and leave to cool slightly before serving, or alternatively leave to cool before freezing.

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