Mozzarella and Tomato Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">250g cherry tomatoes, halved (or 3 medium tomatoes, sliced)</li><li class="ingredients-single-item">250g mozzarella cheese, torn into pieces (drained weight)</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">25g fresh basil leaves, roughly chopped</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">25g Parmesan cheese, finely grated</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Baking beans or uncooked rice for blind baking</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Working with cold ingredients is crucial as it prevents the butter from melting before baking, which is what creates those lovely flaky layers in the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to add too much water or overwork the dough, which can develop gluten and make the pastry tough. The dough should be just moist enough to hold together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period relaxes the gluten and firms up the butter, resulting in a more tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry is chilling, preheat your oven to 200°C (180°C fan/gas mark 6). In a bowl, toss the halved cherry tomatoes with olive oil, minced garlic, dried oregano, and a pinch of salt. Spread on a baking sheet and roast for 15 minutes until slightly caramelized. This pre-roasting intensifies the tomato flavor and removes excess moisture that could make your quiche soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a lightly floured surface, roll out the chilled pastry to about 3-4mm thickness, ensuring it's large enough to line your tart tin with some overhang. Gently lift the pastry using your rolling pin and drape it over the tin, pressing it carefully into the corners without stretching it.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Trim the excess pastry, leaving about 1cm overhang to allow for shrinkage. Prick the base with a fork several times, then line with baking paper and fill with baking beans or uncooked rice. This prevents the pastry from puffing up during blind baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Blind bake the pastry case for 15 minutes, then remove the paper and beans and bake for another 5-7 minutes until the base is lightly golden and feels dry to the touch. Trim any excess pastry for a neat edge. Reduce the oven temperature to 180°C (160°C fan/gas mark 4).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large jug, whisk together the eggs, double cream, milk, salt, and pepper until well combined. This custard base should be thoroughly mixed but not overly aerated, as too much air can cause the filling to rise dramatically and then collapse.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Arrange the roasted tomatoes and torn mozzarella pieces evenly in the partially baked pastry case. Scatter the chopped basil leaves over the top, reserving a few for garnish if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully pour the egg mixture over the fillings, allowing it to settle between the ingredients. Sprinkle the grated Parmesan over the top. The Parmesan adds a savory depth and creates a beautiful golden crust as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the quiche on a baking sheet (to catch any potential overflow) and bake in the center of the oven for 25-30 minutes, or until the filling is just set with a slight wobble in the center and the top is golden brown. A perfectly baked quiche should gently tremble in the center when shaken – it will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the quiche to cool in the tin for 10 minutes before removing. This resting period allows the custard to set fully and makes it easier to slice cleanly. Serve warm or at room temperature, garnished with any reserved basil leaves. The quiche can be stored in the refrigerator for up to 3 days and gently reheated in a moderate oven before serving.</li></ol>