ROASTED TOMATO, BASIL & PARMESAN QUICHE
A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden
Provided by Barney Desmazery
Categories Afternoon tea, Lunch, Main course, Snack, Supper
Time 1h40m
Number Of Ingredients 8
Steps:
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- When you remove the tart case from the oven, take out the tomatoes, too.
- While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.
Nutrition Facts : Calories 494 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium
PARMESAN-ROASTED TOMATOES
A delicious vegetable side dish that goes with pretty much anything.
Provided by Butch Chandler
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
- Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 3.9 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 132.4 mg, Sugar 2.5 g
TOMATO AND BASIL QUICHE
This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!
Provided by Karen Griffin
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
- Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
- Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 23 g, Cholesterol 127.3 mg, Fat 26.1 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 12.2 g, Sodium 697.5 mg, Sugar 4.4 g
MOZZARELLA, TOMATO AND BASIL QUICHE
The Mediterranean flavours of mozzarella, tomato and basil blend beautifully to make this a flavourful and attractive quiche. You could use an unbaked pie shell rather than dough- this is just how I make it. If your quiche pan is tall, you may like to increase the egg and cream mixture in a ratio of 4 eggs: 1 cup cream.
Provided by Shuzbud
Categories Cheese
Time 50m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F or 180°C.
- Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
- Prick the base of the pastry with a fork.
- Lay half the sliced tomatoes evenly over the pastry. Scatter half the cheese and chopped basil over the tomatoes. Repeat with the rest of the tomatoes, cheese and basil.
- Mix the eggs and cream together and season with salt and pepper to taste.
- Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
- Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
- Let stand for 5 minutes before cutting.
- Serve hot or cold!
SOUTHERN TOMATO PIE
Tomato slices are juicy and mix in well with the creamy/cheesy "custard" in this Southern-inspired tomato pie. The blind baking method helps keep the crust nice and crunchy on the bottom.
Provided by Jasmine
Categories Savory Pies
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
- Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
- Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
- Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
- Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
- Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 14.5 g, Cholesterol 65.2 mg, Fat 31.1 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 11.2 g, Sodium 733.8 mg
TOMATO AND BASIL QUICHE
Make and share this Tomato and Basil Quiche recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- --------Pastry-----------.
- Sift flour into bowl, rub in butter, add egg yolk and enough lemon juice to mix to firm dough.
- Cover.
- Refrigerate 30 minutes.
- Roll out to fit 23 cm flan tin, trim edges.
- Line tin with greaseproof paper, fill with dry beans or rice, bake in mod hot oven for 10 minutes.
- Remove paper and beans, return to oven and bake a further 5 minutes.
- ----------Filling--------------- ¼.
- Melt butter in pan, add sliced leek, cook until tender.
- Combine eggs, cream and cheese in bowl, add leek, pour into pastry case.
- Peel tomatoes, cut into 1 cm slices.
- Roll edge of tomato slices in combined basil and parsley, place on top of leek mixture.
- Sprinkle with salt, pepper and grated parmesan.
- Bake in moderate oven for 30 minutes.
Nutrition Facts : Calories 501.3, Fat 41.1, SaturatedFat 24.7, Cholesterol 239.1, Sodium 367.4, Carbohydrate 23.3, Fiber 1.6, Sugar 2.1, Protein 11.2
TOMATO BASIL QUICHE
A very simple recipe with complex flavors. The Tomato, Basil, Gruyere, and Dijon are fantastic together.
Provided by Marcea Pfarner
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Spread Mustard in the bottom of the Pie crust.
- Place fresh Basil over mustard enough to cover bottom
- Spread slices of Gruyere cheese over Basil.
- Spread Tomatoes over Cheese.
- In a separate bowel beat eggs and cream, then pour over tomatoes.
- Add pepper to taste.
- Bake at 350-375 for 45mins or until eggs and crust look done
- Let rest 15 mins before cutting.
Nutrition Facts : Calories 490.1, Fat 34.7, SaturatedFat 14, Cholesterol 261, Sodium 453.1, Carbohydrate 26, Fiber 2.9, Sugar 3.1, Protein 18.9
ROASTED TOMATO QUICHE
Steps:
- Unroll crust into a 9-in. pie plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. , Place tomatoes in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/8 teaspoon each salt and pepper. Bake at 450° until skins blister, 8-10 minutes., In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Remove sausage. In the same skillet, cook spinach until wilted, 4-5 minutes., Combine sausage, tomatoes, spinach and cheese; transfer to crust. Whisk eggs, cream, garlic powder and remaining salt and pepper; pour over top., Bake at 375° until a knife inserted in center comes out clean, about 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving.
Nutrition Facts : Calories 397 calories, Fat 26g fat (11g saturated fat), Cholesterol 158mg cholesterol, Sodium 725mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 15g protein.
EASY TOMATO BASIL QUICHE
Make and share this Easy Tomato Basil Quiche recipe from Food.com.
Provided by sandralazodelavega
Categories Lunch/Snacks
Time 1h8m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 10
Steps:
- Bake the frozen crust for 8 minutes at 400 degrees, I usually take care of the rest of the prep while the crust is baking.
- Cut the tomato into slices, depending on how thick/thin you want to make them, you might need 2 or 3 tomatoes. The thickness of the tomatoes is up to you.
- In a separate pan, melt the butter and brown the onions.
- In a bowl, mix the eggs, flour and cream. Add salt and pepper to taste. Mix the basil, fresh or dried into this mix.
- Assembly:This quiche is assembled in layers.The first layer is the cheese. Spread the cheese as evenly as possible on the pie crust.
- The second layer is the onions, also try to spread these as evenly as possible.
- The third layer is the tomatoes: lay the tomato slices down in circles (which get smaller as you get closer to the center of the pie).
- Finally, pour the flour, cream and eggs mix over the tomatoes.
- Bake the assembled quiche for 35-40 minutes in a 375 degree oven, or until you can insert a toothpick and it comes out clean.
- Let the quiche stand for 10 minutes before serving,.
Nutrition Facts : Calories 266.1, Fat 20.6, SaturatedFat 9.8, Cholesterol 126.1, Sodium 174.2, Carbohydrate 12.9, Fiber 0.5, Sugar 1.7, Protein 7.7
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