Best Cherry Tomato Quiche Recipes

VEGAN SPINACH & CHERRY TOMATO QUICHE

Steps:

• Heat the oven to 200C/180C fan/gas 6. To make the pastry, mix the flour and mustard powder with a generous pinch of salt in a large bowl. Drizzle in the olive oil, stirring continuously until evenly dispersed through the flour mixture. Slowly stir in 6-8 tbsp water to bring the pastry together.
• Roll the pastry out between two sheets of baking parchment into a 3mm-thick circle and use it to line a 22cm tart tin. Chill for 20 mins. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans and bake for another 10 mins until the pastry is golden and dry.
• Reduce the oven temperature to 160C/140C fan/gas 3. For the filling, tip the tofu, nutritional yeast, turmeric, white pepper, onion granules, cornflour and 1 tsp salt into a food processor. Blitz together briefly, then, with the motor running, slowly add the milk until you have a smooth, thick filling (this may take a few minutes). If the food processor starts to strain, add an extra 1 tbsp milk. Scrape the filling into a large bowl and stir in the shredded basil leaves. Taste and adjust the seasoning, if needed.
• Heat the olive oil in a non-stick frying pan and cook the spinach, cherry tomatoes and thyme for 2-3 mins until the spinach has just wilted. Stir most of the tomatoes and spinach into the filling mixture, reserving a few tomatoes for the top of the quiche. Spoon the filling into the pastry case and smooth the surface with the back of the spoon. Press the reserved tomatoes into the top and bake for 30 mins until the quiche is golden and just set in the middle. Leave to cool for a few minutes, then scatter over a few extra basil leaves, slice and serve with a green salad.

CHERRY TOMATO QUICHE

Steps:

• When seeding the tomatoes, make sure you get as much of the juice out as you can, using only the meat.
• Beat eggs with a fork.
• Beat softened cream cheese.
• Mix the cheese, lemon juice, butter, sour cream, and eggs and beat well.
• Fold in basil.
• Place crust in your pie pan, 8" is best. Arrange tomatoes in bottom of pan.
• Pour custard over and smooth down.
• Bake at 375 degrees for about 30 minutes, until top is browned, and a knife inserted in middle comes out clean.
• Baking time may vary. I check the quiche at about 25 minutes, and sometimes have to bake it up to 35 minutes. I guess this depends on the juiciness of the tomatoes.
• 8 ounces of goat cheese is a good substitute for the cream cheese, but some people don't like it's taste.
• Cool until just warm, or serve at room temperature. It's good cold, too.
• You probably won't have leftovers; if you do, refrigerate.