Tomato, Mozzarella and Basil Quiche Recipe

The perfect thing for a summer lunch or dinner, this home-made quiche is full of flavour and fairly quick and easy to make too.

It would also make a great picnic dish, or you could parcel it up in slices for school lunchboxes when term begins.

Impress friends and family with your skills (or buy shop pastry when time's short!)!

Serves 6

Preparation time: 15-20 minutes
Cooking time: 25-30 minutes

Equipment: Pyrex 24cm Glass Quiche Dish


175g plain flour
100g butter
3 tsp cold water
210g pack mozzarella pearls, drained
75g sunblush tomatoes, drained and chopped
Large handful basil leaves
50g Parmesan cheese, grated
300ml milk
4 medium eggs
Salt and pepper to taste


1. Preheat the oven to 200 C, Gas 6. Grease the Pyrex quiche dish.
2. Rub the butter into the flour to resemble fine breadcrumbs and add enough water to form a dough. Roll out on a floured surface and use to line the quiche dish.
3. Put the mozzarella, tomatoes and basil into the pastry case with half of the Parmesan.
4. Beat the milk and eggs together and season to taste. Pour the egg mixture through a sieve over the filling and top with the remaining cheese.
5. Bake in the oven for 30-35 minutes until golden brown and set.

TIP: If short of time use a 320g pack of ready prepared shortcrust pastry.

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Recipe courtesy of Pyrex

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