I haven’t made quiche in ages, and I was excited to have the excuse to make one again.
There was a farewell lunch at work for a colleague, so I thought it was time to dust off my quiche recipe! I usually do the standard quiche Lorraine, but, as tomatoes are pretty good in the late Sydney summer months, I decided to use beautifully ripe cherry tomatoes in my quiche. To make the whole thing fresh and summery, I used spring onions, rather than onions, utilizing the green tops as well as the white onion bottoms. For an extra tomatoey zing, I chopped up a half a dozen semi-dried tomatoes too.
The whole thing was much easier than a quiche Lorraine, the only cooking being the blind bake of the pastry and then the filled tart.
Very fresh, very summery, very delicious!
200g chilled unsalted butter
250g plain flour
135g sour cream
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.
To serve: a handful of fresh basil leaves and some slow roasted cherry tomatoes on the vine.
Scatter the finely chopped spring onions over the base of the blind-baked pastry case. Chop the cherry tomatoes in quarters, leaving a couple of the smaller ones in halves. Scatter the quarters over the pastry base. Roughly chop the semi-dried or 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). At this stage, you can place the half cherry tomatoes artfully in the tart. But if, like my quiche, the halves sink during cooking – don’t worry! It’s just an idea to highlight the lovely cherry tomatoes.
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.