Fresh Tomato and Goats Cheese Quiche
Elevate your brunch game with this Fresh Tomato and Goat's Cheese Quiche, a vibrant and flavorful dish that’s as beautiful as it is delicious. Featuring a flaky homemade pastry crust, this quiche is filled with juicy slices of fresh tomatoes, creamy crumbled goat cheese, and fragrant chopped basil, all brought together with a rich, velvety custard made from eggs and heavy cream. Perfectly baked to golden perfection, this quiche strikes the ideal balance between savory and subtly tangy notes. Whether served warm or at room temperature, it’s perfect for breakfast, lunch, or a weekend gathering. Plus, its elegant presentation makes it a fantastic choice for impressing guests. Try this irresistibly seasonal quiche for a taste of summer in every bite!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter (cold, diced)
- 2 tablespoons cold water
- 4 pieces large eggs
- 200 milliliters heavy cream
- 2 medium-sized fresh tomatoes (sliced)
- 150 grams goat's cheese (crumbled)
- 2 tablespoons fresh basil leaves (chopped)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 190°C (375°F).
Prepare the pastry crust by combining the flour and cold diced butter in a large bowl. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
Add 2 tablespoons of cold water to the mixture and mix until the dough comes together. Form the dough into a ball, wrap it in cling film, and refrigerate for 20 minutes.
Roll out the pastry dough on a lightly floured surface until it is large enough to line a 9-inch (23 cm) tart pan. Carefully transfer the dough to the pan, pressing it into the edges and trimming any excess overhang.
Prick the base of the pastry with a fork, line it with parchment paper, and fill it with baking weights or dried beans. Blind bake the crust for 10 minutes. Remove the parchment paper and weights, then bake for an additional 5 minutes. Set aside to cool slightly.
In a medium mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until combined.
Arrange the sliced tomatoes and crumbled goat's cheese evenly in the baked crust. Sprinkle the chopped basil over the top.
Pour the egg and cream mixture over the filling, ensuring it is evenly distributed.
Bake the quiche in the preheated oven for 30–35 minutes, or until the filling is set and lightly golden on top.
Allow the quiche to cool for 5–10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
