Tomato & Pesto Quiche with Herb Crust
The perfect versatile dish ideal for any brunch or high tea table, or enjoy for a light dinner
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Ingredients
Crust
- 1½ Cups All-Purpose/Cake Flour
- ½ tsp Salt
- 1 tsp Dried Italian Herb Mix Optional
- 115 grams Unsalted Butter Cold or frozen
- 10 - 12 Tbsp Cold/Ice Water
Filling
- 250 grams Baby heirloom/exotic Tomatoes This is approximate. It will depend on the size of your pan, the size of your tomatoes and the pattern you choose to make
- 5 Eggs
- ¼ Cup Milk
- 3 Tbsp Pesto Any pesto of your choice
- 1 tsp Fresh or dried herbs of your choice (Optional)
- 1 Clove of garlic Crushed
- 2 Tbsp Finely chopped chives or spring onions Optional
- Salt and freshly ground Black Pepper to taste
- ⅓ Cup Grated strong cheese I used a combination of vintage/mature cheddar and Parmesan
Instructions
Crust
- Sieve or whisk together the flour and salt. Then add the herbs
- Grate the chilled butter into the flour mixture, cutting it in with a sharp knife or pastry cutter. Then add the cold water, one tablespoon at a time, and mix until it comes together as a dough. This can also be done in a food processor or stand mixer if you wish
- Do not overwork the dough. It is fine if there are bits of butter visible in the dough. If the dough is too dry and crumbly, add a dash more water a teaspoon at a time. This should not be a wet dough but should also not be dry and crumbly
- Place the dough onto a lightly floured surface or board and roll out into a circular shape, a little larger than the pie dish you are planning to use. If using a ceramic or glass dish then ensure that you very lightly grease it with non-stick cooking spray before placing the pastry inside. I used a 20cm non stick pie dish with a removable bottom, which does not need greasing as the pastry includes a lot of butter
- Place the dough into the pie dish and ensure that the bottom and sides are covered*. The pastry is soft and will most likely break when moving, so patch any holes or cracks if you need to. Place in the fridge for around 30 minutes while you preheat your oven
- Preheat the oven to 180°C. When hot, remove the pastry case from the fridge, dock the bottom with a fork and line with baking paper. Use baking beans, or dried beans or rice to weigh down the pastry. Make sure that no pastry is visible at this point. Bake for 15 minutes, then remove the baking paper and beans/weights and bake uncovered for a further 5 minutes. Remove and let cool slightly while you prepare the filling (leave the oven on)
Filling
- Add the eggs, milk, herbs, and pesto to a medium sized bowl and mix well to combine. Add salt and pepper and the garlic, chives or spring onions if you're using them, and grated cheese and mix through
- Slice your tomatoes in half and set aside
- Pour the filling mixture into the pastry case then arrange your tomatoes in a pattern of your choice
- Place back in the oven and bake for a further 20 - 30 minutes. The top should be set, not liquid and starting to get a light golden colour
- Remove and let cool for 10 minutes, then slice and serve
Notes
*I roll the circle of dough over my rolling pin for ease of transfer to the pie dish, then place it loosely over the pie dish and work it into the corners and sides with my fingers.
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