Burrata Cheese and Tomato Quiche
This is a delicious recipe for a burrata cheese and tomato quiche made with a parmesan crust and filled with roasted tomatoes and creamy savoury custard.
Servings: 6 people
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!
