Tomato and Mozzarella Quiche with Herb Pastry Crust
Bring something delicious to the table with this Tomato and Mozzarella Quiche with Herb Pastry Crust. Juicy Irish tomatoes, creamy mozzarella and fresh herbs come together in a rich, savoury filling, all baked in a crisp pastry crust. Perfect for a relaxed lunch, weekend brunch or easy family dinner, served warm with your favourite salad.
Sarah Butler
Sarah Butler
Recipe - SuperValu Online
Tomato and Mozzarella Quiche with Herb Pastry Crust
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 sheet ready-made shortcrust pastry
250g plain flour (making your own shortcrust pastry)
125g cold butter, cubed (making your own shortcrust pastry)
1 tbsp fresh thyme, finely chopped (making your own shortcrust pastry)
1 tbsp fresh basil, finely chopped (making your own shortcrust pastry)
Pinch of salt (making your own shortcrust pastry)
30ml cold water (making your own shortcrust pastry)
3 eggs
250ml fresh cream
1 spring onion, finely diced
120g SuperValu Irish Tomatoes, sliced
250g mozzarella, torn into pieces
Fresh thyme sprigs
Fresh basil leaves, finely chopped
Salt
Freshly ground black pepper
Directions
Ingredients
For the Pastry
- 1 sheet ready-made shortcrust pastry
Or make your own:
- 250g plain flour
- 125g cold butter, cubed
- 1 tbsp fresh thyme and basil, finely chopped
- Pinch of salt
- 30ml cold water
For the Filling
- 3 eggs
- 250ml fresh cream
- 1 spring onion, finely diced
- 120g SuperValu Irish Tomatoes, sliced
- 250g mozzarella, torn into pieces
- Fresh thyme sprigs
- Fresh basil leaves, finely chopped
- Salt and freshly ground black pepper
Method
- Make the Pastry: Place the flour, butter, herbs and salt into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the cold water and pulse until the dough just comes together. Shape into a disc, wrap in cling film and chill for 30 minutes. Roll out the pastry on a lightly floured surface and use it to line a loose-bottomed tart tin. Trim any excess pastry.
- Blind Bake the Pastry: Preheat the oven to 190°C (170°C fan)/Gas Mark 5. Line the pastry case with a sheet of baking parchment and fill with baking beans or uncooked rice/pasta. Bake for 15 minutes. Remove the parchment and baking beans. If you wish to seal the pastry, brush with some milk or egg wash, then return the pastry case to the oven for a further 5 minutes until lightly golden and dry to the touch. Remove from the oven and allow to cool slightly.
- Prepare the Filling: Whisk together the eggs and cream in a bowl. Stir in the diced spring onion, chopped basil, salt and pepper. Arrange the sliced tomatoes and torn mozzarella evenly over the base of the pastry case. Pour over the egg mixture and scatter with fresh thyme leaves and chopped basil.
- Bake the Quiche: Bake for 35–40 minutes, or until the filling is just set and lightly golden on top. Allow the quiche to rest for 5–10 minutes before slicing and serving.
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Recipe
Ingredients
For the Pastry
- 1 sheet ready-made shortcrust pastry
Or make your own:
- 250g plain flour
- 125g cold butter, cubed
- 1 tbsp fresh thyme and basil, finely chopped
- Pinch of salt
- 30ml cold water
For the Filling
- 3 eggs
- 250ml fresh cream
- 1 spring onion, finely diced
- 120g SuperValu Irish Tomatoes, sliced
- 250g mozzarella, torn into pieces
- Fresh thyme sprigs
- Fresh basil leaves, finely chopped
- Salt and freshly ground black pepper
Method
- Make the Pastry: Place the flour, butter, herbs and salt into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the cold water and pulse until the dough just comes together. Shape into a disc, wrap in cling film and chill for 30 minutes. Roll out the pastry on a lightly floured surface and use it to line a loose-bottomed tart tin. Trim any excess pastry.
- Blind Bake the Pastry: Preheat the oven to 190°C (170°C fan)/Gas Mark 5. Line the pastry case with a sheet of baking parchment and fill with baking beans or uncooked rice/pasta. Bake for 15 minutes. Remove the parchment and baking beans. If you wish to seal the pastry, brush with some milk or egg wash, then return the pastry case to the oven for a further 5 minutes until lightly golden and dry to the touch. Remove from the oven and allow to cool slightly.
- Prepare the Filling: Whisk together the eggs and cream in a bowl. Stir in the diced spring onion, chopped basil, salt and pepper. Arrange the sliced tomatoes and torn mozzarella evenly over the base of the pastry case. Pour over the egg mixture and scatter with fresh thyme leaves and chopped basil.
- Bake the Quiche: Bake for 35–40 minutes, or until the filling is just set and lightly golden on top. Allow the quiche to rest for 5–10 minutes before slicing and serving.