Tomato, Basil and Mozzarella Quiche – Daydreaming about Quiches and Parisian Cafes

So a friend and I were making our way from Switzerland to Paris and I was driving him insane with my constant chatter about quiches and crepes and how I was going to eat one of each at least once a day during our week-long stay there.


Coming from a Mediterranean family, quiches were not something that would grace my plate – frittatas in some form or another, sure – but never quiche. The quiches I did eat growing up were few and far between but I absolutely loved them and developed quite an obsession for them.

I can guarantee that I piled on the pounds during our stay in Paris but it was worth every delectable bite!

Tomatoes, Basil and Mozzarella Quiche

  • Servings: serves 4 if you include a side salad
  • Print


Ingredients for the Shortcrust Pastry:

  • 200g Plain Flour
  • Large Pinch of Salt
  • 100g Unsalted Butter (chilled)
  • 1 Egg (lightly beaten)
  • 2 to 3 Teaspoons of Water

Ingredients for the Quiche Filling:

  • 3 Tomatoes (deseeded, dried and cut into thin strips)
  • 150 g Mozzarella (shredded)
  • 4 Eggs
  • 200 ml Thicken Cream
  • 1 Tablespoon Fresh Basil (finely chopped)
  • Pinch of Nutmeg

Making the Shortcrust Pastry

(10 minutes prep time + 20 minutes chilling time)

  1. Sift flour and salt together in a large bowl.
  2. Cut the butter into small cubes, about 1 cm in size, and place into the flour.
  3. Using your fingers, rub the butter into the flour until the mixture resembles fine breadcrumbs.
  4. In a separate bowl, mix the egg and the water. Make a well in the centre of flour and butter mixture and pour in the combined egg and water.
  5. With a palette knife (or butter knife), slowly work the mixture together until it forms a rough ball.
  6. Turn the dough out onto a lightly floured surface. Knead the dough gently, for no more than twenty seconds, until just smooth.
  7. Wrap the pastry dough in plastic wrap and chill for at least 20 minutes before using.

Note: You should get two portions of shortcrust pastry for shallow 18 to 20 cm quiche/flan tins from these quantities. If this is too much, wrap a portion in a plastic bag and seal it in an airtight container or bag and store it in the freezer.

Note: You can use ready made shortcrust pastry instead if you don’t feel like making your own pastry. Make sure you still blind bake store-bought shortcrust pastry. Also, rub some butter onto the empty shell after it has cooled a little to make sure that the pastry won’t go soggy.

Baking the Shortcrust Pastry

(25 minute cooking time)

  1. Preheat oven to 200°C
  2. Grease 20 cm loose-bottomed quiche or flan tin.
  3. Roll out the shortcrust pastry on a lightly floured surface to a 3 mm thickness and line the prepared tin.
  4. Bake blind for 10 to 15 minutes.
  5. Remove the beans/rice and paper and then bake for a further 10 minutes, or until dried and golden.

Note: Shortcrust pastry must be blind baked before it can be filled and cooked, for health reasons and to make sure the finished quiche is not soggy. To blind bake a pastry shell, prick the raw pastry all over with a fork and then cover with a crinkled then flattened out piece of parchment paper and top with baking beans or rice to weigh the paper down and keep the dough from rising.

Making the Mozzarella, Basil and Tomato Filling

  1. In a bowl, beat the eggs and thicken cream. Season with salt, pepper and nutmeg.
  2. Make sure the tomato strips, shredded mozzarella and finely chopped fresh basil are all prepared and ready to be added to the pastry base.

Note: You will most likely have leftover egg and cream mixture. If you add a few more eggs to it and rebeat it, it makes a great omelet for breakfast the next morning!

Bringing it all Together!

(5 minutes prep time and 35 to 45 minutes cooking time)

  1. Sprinkle the base of the blind baked quiche shell with the tomato strips, shredded mozzarella and finely chopped basil.
  2. Slowly pour in the egg mixture.
  3. Cook for 35 to 45 minutes. The quiche is ready when it is firm to the touch and the surface is golden brown.
  4. Cool on a wire rack slightly before serving with a side salad and avocado wedges.


About Food Daydreaming

I follow new recipes perfectly the first couple of times and then I pull them apart and put them back together my way. My biggest pet peeve is when I follow a recipe to a tee and then it doesn't turn out the way it should... I end up growling in my kitchen and that's just not right ;)

3 responses to “Tomato, Basil and Mozzarella Quiche – Daydreaming about Quiches and Parisian Cafes

  1. I love quiches, frittatas, stratas, souffles—tho I don’t really know much difference between them all. They’re all similar to me. Looks great!

  2. Thank you! Ha, the difference tends to be shape and cooking method, but they are all tasty and I make far too many of them!

  3. Pingback: Lewis Road Creamery Butter–and a quiche | On to the plate

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