Tomato and Herb 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">400g cherry tomatoes (or small plum tomatoes)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, thinly sliced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100g grated Gruyère cheese (or mature Cheddar)</li><li class="ingredients-single-item">2 tbsp fresh basil, chopped</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">1 tbsp fresh parsley, chopped</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">Pinch of nutmeg</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 beans or dried rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan). For the pastry, place the flour and salt in a large bowl. Add the cold cubed butter and rub in using your fingertips until the mixture resembles breadcrumbs (keeping the butter cold is crucial as it creates steam pockets during baking, resulting in flaky pastry).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing with a knife until the dough just comes together - it should be soft but not sticky. Form the dough into a disc, wrap in cling film and chill for at least 30 minutes to relax the gluten and firm up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, halve the cherry tomatoes and place on a baking tray. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast in the oven for 15-20 minutes until slightly shriveled and intensified in flavor. Roasting removes excess moisture, preventing a soggy quiche base.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a frying pan, heat the remaining tablespoon of oil over medium heat. Add the sliced onion and cook gently for 10-12 minutes until soft and caramelized. Add the minced garlic and cook for another minute until fragrant. Remove from heat and allow to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll out your chilled pastry on a lightly floured surface until about 3-4mm thick and large enough to line your tart tin. Carefully drape the pastry over your rolling pin and transfer to the tin. Gently press the pastry into the corners, leaving a slight overhang. Prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the paper and beans and bake for another 5-7 minutes until the base is lightly golden but not fully cooked. Reduce the oven temperature to 180°C (160°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the eggs, double cream, salt, pepper, and nutmeg until thoroughly combined. The custard should be silky smooth with no visible egg strands - this ensures a velvety texture when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Trim any excess pastry from the edges with a sharp knife. Scatter the caramelized onions over the base of the pastry case, then sprinkle half the cheese on top. Arrange the roasted tomatoes evenly throughout, then scatter the fresh herbs over the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully pour the egg mixture into the pastry case, ensuring it doesn't overflow. Sprinkle the remaining cheese on top. Place the quiche on a baking sheet (to catch any potential spills) and bake for 25-30 minutes until the filling is set but still has a slight wobble in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing - this resting period helps the custard to fully set. Serve warm or at room temperature, garnished with additional fresh herbs if desired. The quiche will keep in the refrigerator for up to 3 days and can be reheated gently in the oven.</li></ol>