Vegetable Recipes

Basil and Tomato quiche

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Prep: 30 min | Cook: 25 min | Servings: 6
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This delicious recipe was sent over by Amy, an Australian friend, when we collected a lot (too much maybe) Basil from our garden. We’re addicted to this tomato quiche now!


  • 1 tablespoon olive oil
  • 2 onion shallots, sliced
  • 2 tomatoes, peeled and sliced
  • 2 tablespoons plain flour
  • 3 tablespoons fresh basil, diced
  • 3 eggs, whisked
  • 2 tablespoons parmesan cheese, grated
  • 125ml milk
  • 1 pinch salt and pepper (to taste)
  • 1 large pastry shell
  • 125g mozzarella cheese, grated, divided


  1. Preheat oven to 200 degrees C. Bake pastry shell in preheated oven for 8-10 minutes, depending on its strength.
  2. Heat the olive oil in a large pan over medium heat.
  3. Saute onion until soft then remove from pan.
  4. Sprinkle tomato slices with flour and basil then saute 1 minute on each side.
  5. In a small bowl whisk together eggs, parmesan and milk. Season with salt and pepper.
  6. Spread 2/3 of the grated cheese in the bottom of pastry shell. Layer onions over cheese and top with tomatoes. Cover with egg mixture then sprinkle top with remaining cheese.
  7. Bake in preheated oven for 10 minutes.
  8. Reduce heat to 180 degrees C and bake for 15 to 20 minutes or until filling is puffed and golden brown.
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