Welcome to my first savoury recipe on the blog! Savoury bakes create so much excitement amongst people because everyone loves the idea of baked goods, but not everyone has a sweet tooth! So, this burrata cheese and tomato quiche is a welcome addition for all and since it’s vegetarian it really is a winner for most around a table!
This recipe for a burrata cheese and tomato quiche is made with a delicious crumbly parmesan crust and filled with roasted tomatoes, cheese and creamy savoury custard.
Truth be told, I can’t really cook. Or should I say, I haven’t really committed to trying very hard? But having said that I am quite comfortable with anything that involves pastry and an oven. So, bring on the quiches!
What is a Quiche?
Quiches are a French pastry that includes a savoury tart shell filled with a savoury custard and a variety of fillings. These custards are usually made with cream, eggs, salt and pepper and can be flavoured with spices or dried herbs. Fillings vary widely and can include bacon and mushrooms, spinach and feta, or cheese and onion, to name but a few! Once you have the basics of a good pastry base and the custard down you really can get pretty wild with how you choose to fill your quiche. And that’s exciting.
What is the Difference Between a Quiche and a Frittata?
I suppose both can be called egg pies, but their textures are very different. Frittatas are much firmer and quiches are creamier and softer due to the ratio of cream used in quiche recipes.
Another difference between a quiche and a frittata is that classic quiches have a pastry shell or a crust. While frittatas are usually cooked in a pan or dish. Quiches are cooked in an oven and frittatas begin cooking on the stovetop and then are finished in the oven. Both are egg-based savoury dishes but how you cook them, the crust and the texture of the cooked egg custard is what sets them apart.
What Can You Eat as a Side Dish to Quiche?
My favourite way to enjoy a slice of homemade quiche is with a simple green salad. I love mixing a variety of leafy greens tossing them with some balsamic and lemon juice and using this as a side for my quiches.
If you’d like to serve your quiche with something a little more substantial try making a potato salad and having this as a side dish to your quiche! Other ideas for options for a side dish include slices of smoked salmon, baked potatoes, some cold cuts of meat, delicious roasted vegetables, and of course something bubbly to drink.
Can you Make a Quiche Without Cream?
If you are looking to make a lower calorie version you can substitute the cream for whole milk in this recipe. Or even do half cream and half milk, the option is yours.
What Ingredients do You need to Make a Quiche?
For this burrata cheese and tomato quiche, you will need the following ingredients
- Eggs
- Cream
- Salt and pepper
- A variety of small tomatoes
- Garlic
- Olive oil
- Burrata cheese
- Fresh basil
- Parmesan cheese
- Butter
- Flour
- Cayenne pepper
How to Make a Burrata Cheese & Tomato Quiche
This recipe for burrata cheese and tomato quiche is really simple. Most of the work will be in the making and the rolling of the pastry. But if you follow the photos below you will end up with a perfect quiche crust.
Making the Crust & Infusing the Cream
- The very first thing you want to do is place the cream in a jug with about 5 leaves of fresh basil, this will allow the cream to infuse with the flavor of the basil.
- The next step is to make the parmesan pastry according to the recipe, ensure that your butter is cold and cubed. Work quickly and get the pastry into the fridge for chilling as soon as possible.
- Once the pastry has chilled for 30 minutes, brush a loose bottom tart pan with melted butter and roll out the pastry to line the tin. You want to roll the pastry out to a thickness of about 3mm to 5mm, ensuring that the pastry has an even thickness throughout.
- Chill the crust again for about 20 min and then fill the curst with baking paper and rice or baking beans and bake in a preheated oven for about 20 minutes. Remove the crust from the oven, remove the rice and the baking paper and bake again for another 5 minutes. Following these steps ensures that the quiche’s crust is cooked and that there won’t be any soggy bottoms when cutting and serving.
Making the Filling
- Slice the tomatoes in half with a knife and roast them in an oven for about 20 to 30 minutes at 160C. You want to roast the tomatoes before adding them to your quiche for two reasons. Firstly, roasting the tomatoes gives them a great caramelized flavour, and secondly because tomatoes release a lot of water when cooking and you don’t want this extra moisture in your quiche.
- To make the savoury quiche custard, whisk the cream, eggs and seasoning together.
- Fill your cooked tart shell with the roasted tomatoes, cheese, and the custard. Bake in a preheated oven at 180C for about 35 to 40 minutes.
- The quiche is cooked when the centre is only slightly wobbly, you can also test for doneness with a knife. Insert the knife slightly off centre and if it comes out clean the quiche is done.
Tips for Making the Perfect Savoury Cheese Pastry
Whether it is for sweet or savoury dishes, pastry making can be a little scary, but here are my top tips for making the perfect pastry.
- Make sure your butter is cold and cubed
- Work quickly
- Do not skip any of the recommend resting time
- Use a little flour when rolling out the pastry, flip the pastry often to make sure it isn’t sticking on the bottom
- Roll your pastry over the rolling pin and then unravel it over your tart dish
I hope you give this burrata cheese and tomato quiche a try! If you do tag me in your creations on Instagram and comment on the recipe below.
Happy Baking
With Love,
Kitty
📖 Recipe
Burrata Cheese and Tomato Quiche
Ingredients
Parmesan Crust
- 100 grams parmesan cheese
- 100 grams flour
- 100 grams unsalted butter
- pinch salt
- ¼ teaspoon cayenne pepper
- 1 teaspoon butter, for the tin
Quiche Filling
- 650 grams mixed baby tomatoes
- 2 tbsp olive oil
- 3 cloves garlic
- 400ml cream
- 3 eggs
- salt & pepper to season
- handful fresh basil leaves
- 2 balls burrata cheese
- balsamic vinegar syrup, optional
Instructions
- Start by infusing the cream with the basil leaves. Place both in a jug and allow them to infuse in the fridge until needed.
- To make the pastry, in a food processor add the flour, parmesan, butter, salt, and cayenne, and pulse until a dough forms. Wrap the dough in clingfilm and refrigerate for 30 minutes.
- Meanwhile, roast the tomatoes. Preheat the oven to 180°C and slice 550g of the baby tomatoes lengthways and place them in a roasting dish with olive oil, and garlic. Season to taste. Roast for about 20 minutes or until soft and slightly caramelized. Set aside.
- Remove the pastry from the fridge and roll it out to a thickness of 5mm. Brush a loose bottom tart tin with melted butter and line it with the rolled-out pastry. Rest in the fridge for a further 15 minutes.
- Blind bake the quiche crust for 20 minutes, then removed the rice and baking paper and bake for a further 5 minutes. Remove the quiche crust from the oven and set aside.
- Lower the temperature of the oven to 160°C.
- To make the custard, remove the basil leaves. Whisk in the eggs and seasoning. Set aside.
- Tear one of the burrata balls into small chunks and lay the pieces onto the base of the baked tart shell. Lay the roasted tomatoes over the cheese and pour over the savoury custard. Bake in a preheated oven for 35 to 40 minutes.
- Once cooked, remove the quiche from the oven and allow it to cool slightly. Top with the remaining fresh tomatoes, burrata, fresh basil leaves, and extra seasoning. Drizzle with balsamic vinegar syrup and enjoy!
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