Tomato Quiche Cooking Recipe

Tomato Quiche Cooking Recipes

Ingredients :

For the short crust pastry :

250 g

75 g


1/2 tsp

1 tbsp


For the filling :


30 g



125 ml

2 tbsp

250 ml





egg, lightly beaten





medium sized plum tomatoes


large leeks


single cream

chopped parsley

thick tomato purée

salt and white pepper

Method :
  1. Put the flour in a bowl and make a well in the center.
  2. Add butter, cut into small pieces, the beaten egg and the salt.
  3. Run all the ingredients together with your fingertips until the mixture resembles bread crumbs.
  4. Mix in the cold milk.
  5. Knead the dough until all the ingredients are well mixed.
  6. Wrap the dough in cling film and chill in the refrigerator for several hours.
  7. Blanch, peel and halve the tomatoes.
  8. Melt half the butter in a large pan and arrange the tomatoes in a single layer.
  9. Partially cover the pan and over a low heat, braise the tomatoes until they are tender but still holding their shape.
  10. Wash the leeks and slice into thin rings, extending about 5 cm into the green part.
  11. Wash and drain again to remove any dirt or grit.
  12. Melt the rest of the butter in a small pan and gently cook the leeks until quite soft.
  13. Grease a 25 cm pastry dish.
  14. Roll out the pastry and line the dish with it; press the pastry to the sides of the dish and trim off the excess.
  15. Set aside while preparing the filling.
  16. In a large mixing bowl, beat the eggs and cream together and stir in the chopped parsley and tomato purée.
  17. Season with salt and white pepper.
  18. Spoon this mixture into the pastry case.
  19. Arrange braised tomato halves around the edge, alternating with a spoonful of the cooked leeks.
  20. Make a pattern in the center with any remaining vegetables.
  21. Cover the quiche loosely with a sheet of aluminum foil and bake in a preheated oven at 190C/375F/Gas 5 for 15 minutes; remove the foil and bake for a further 15 minutes.

Serves 4 - 6

Note :

Although the tomato is a fruit, it has become so mush a part of vegetable cuisine that we have no hesitation in including it here. This dish is delicious hot or cold.

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