The Quintessential Fresh Tomato and Goat Cheese Quiche: A Culinary Embrace

There’s a particular magic that happens when simple, sun-ripened ingredients are allowed to shine, and this quiche is a perfect testament to that. I remember the first time I encountered this recipe, tucked away in a rather unassuming September calendar from the BBC, and it was an immediate revelation. The subtle warmth from the chili pepper sauce, a delightful whisper rather than a shout, coupled with the nutty depth of a Parmesan-infused pastry, created a symphony of flavors that still lingers in my mind. It’s the kind of dish that feels both comforting and sophisticated, making it a star at any brunch, lunch, or light supper.

Recipe Overview

• Prep Time: 20 minutes (plus 20 minutes chilling)
• Cook Time: 50-55 minutes
• Total Time: 1 hour 30 minutes
• Servings: 4-6
• Yield: 1 Quiche (23cm/9in pie)
• Dietary Type: Vegetarian

Ingredients

For the Parmesan Pastry:

• 175 g plain flour
• 1 pinch salt
• 25 g Parmesan cheese, finely grated
• 85 g butter, softened

For the Tomato and Goat Cheese Filling:

• 1 shallot, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 350 g cherry tomatoes, halved
• 3 tablespoons fresh parsley, chopped
• 2 eggs
• 1 teaspoon Dijon mustard
• 150 ml double cream
• 4 teaspoons chilli hot pepper sauce (or to taste; optional)
• 100 g goat cheese, sliced
• Seasoning (salt and freshly ground black pepper, to taste)

Equipment Needed

• Mixing bowls (various sizes)
• Cling film
• Rolling pin
• 23cm (9-inch) loose-bottomed flan tin
• Greaseproof paper
• Baking beans (or dried beans/rice)
• Baking tray
• Small frying pan
• Whisk
• Fork

Instructions

Embarking on the creation of this delightful quiche is a straightforward process, yielding a dish that’s as beautiful to behold as it is to devour. We’ll begin by crafting a flavourful, cheesy pastry, blind-baking it to ensure a crisp foundation, before layering in the vibrant filling and a rich, creamy custard.

1. Prepare the Parmesan Pastry: In a medium mixing bowl, sift the plain flour and salt. Add the finely grated Parmesan cheese and rub in the softened butter with your fingertips until the mixture resembles fine breadcrumbs. This gentle rubbing action incorporates air and ensures a tender crust.
2. Form the Dough: Gradually add 2-3 tablespoons of cold water, a little at a time, mixing until a smooth dough just comes together. Be careful not to overwork the dough, as this can result in a tough pastry.
3. Chill the Dough: Wrap the dough in cling film and chill in the refrigerator for at least 20 minutes. This resting period allows the gluten to relax, making the pastry easier to roll out and preventing shrinkage during baking.
4. Preheat the Oven and Prepare Baking Tray: While the pastry chills, preheat your oven to 200°C (180°C fan/160°C fan/gas mark 6). Place a baking tray into the oven to heat up. This hot tray will help to crisp up the base of the quiche from the moment it goes in.
5. Line the Flan Tin: On a lightly floured surface, roll out the chilled pastry to a thickness of about 3-4mm. Carefully use the pastry to line your 23cm (9-inch) loose-bottomed flan tin. Gently press the pastry into the corners and up the sides of the tin. Trim any excess pastry.
6. Blind Bake the Pastry Case (Part 1): Prick the base of the pastry all over with a fork. This prevents the pastry from puffing up unevenly during baking. Line the pastry case with a piece of greaseproof paper, ensuring it covers the base and sides. Fill the paper-lined case with baking beans (or dried beans/rice if you don’t have baking beans).
7. Blind Bake the Pastry Case (Part 2): Bake on the preheated baking tray in the oven for 10 minutes. This initial bake helps to set the pastry.
8. Blind Bake the Pastry Case (Part 3): Carefully remove the baking beans and greaseproof paper. Return the pastry case to the oven and bake for another 10 minutes, or until the pastry looks dry and lightly golden.
9. Set Aside and Adjust Oven Temperature: Remove the pastry case from the oven and set aside. Reduce the oven temperature to 180°C (160°C fan/gas mark 4) for the final bake.
10. Sauté Aromatics: In a small frying pan, heat the olive oil over a medium heat. Add the finely chopped shallot and crushed garlic clove, and fry for approximately 4 minutes until softened and fragrant. Be careful not to brown the garlic, as this can make it bitter.
11. Prepare the Tomato Mixture: In a medium mixing bowl, combine the sautéed shallot and garlic with the halved cherry tomatoes and the chopped fresh parsley. Stir gently to mix.
12. Assemble the Filling: Spoon the tomato mixture evenly into the pre-baked pastry case.
13. Create the Custard: In the same bowl you used for the tomato mixture (or a clean one), break the eggs. Whisk them together with the Dijon mustard, double cream, and chilli hot pepper sauce (if using). Season generously with salt and freshly ground black pepper.
14. Pour and Top: Pour the egg and cream mixture evenly over the tomato filling in the pastry case. Arrange the sliced goat cheese attractively over the top of the quiche.
15. Bake the Quiche: Bake in the preheated oven at 180°C (160°C fan/gas mark 4) for 30-35 minutes, or until the filling is set and the top is golden and slightly puffed. You can test for doneness by gently shaking the tin; the centre should be just set and not wobble excessively.
16. Cool and Serve: Allow the quiche to cool slightly in the tin for about 10-15 minutes before carefully removing it from the flan ring. This allows the filling to firm up further. Serve warm.

Expert Tips & Tricks

• For a Crispier Crust: Ensure your oven is properly preheated and that the baking tray is hot before placing the pastry case on it. Don’t skip the blind baking stages; they are crucial for preventing a soggy bottom.
• Even Tomato Distribution: Halving the cherry tomatoes ensures they cook evenly and release their juices without making the filling too watery.
• Chilli Sauce Control: The chilli hot pepper sauce adds a delightful warmth that complements the sweetness of the tomatoes and the tang of the goat cheese. Start with the recommended amount and add more to your liking in future bakes. It’s a subtle lift, not an overpowering heat.
• Perfectly Set Custard: The ratio of eggs to cream is key. Too few eggs, and it might be too loose; too many, and it can become rubbery. This recipe strikes a lovely balance. If your quiche looks set but the very centre is still a little wobbly, you can always pop it back in for an extra 5 minutes.

Serving & Storage Suggestions

This Fresh Tomato and Goat Cheese Quiche is best served warm, shortly after it has cooled slightly from baking. It’s a versatile dish that can be a light main course accompanied by a simple green salad dressed with a vinaigrette. For a more substantial meal, consider serving it with crusty bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, place a slice on a baking sheet in a moderate oven (around 160°C/320°F) for about 10-15 minutes, or until warmed through. This gentle reheating method preserves the crispness of the pastry. Avoid microwaving if you want to maintain the best texture.

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients used.)

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	698 kcal	35%
Total Fat	47.3 g	61%
Saturated Fat	27.3 g	136%
Cholesterol	228.8 mg	76%
Sodium	582.5 mg	24%
Total Carbohydrate	50.5 g	16%
Dietary Fiber	3.2 g	12%
Sugars	4.6 g	18%
Protein	19 g	38%

Variations & Substitutions

While this recipe is exquisite as is, feel free to play with variations:

• Herb Swap: If fresh parsley isn’t your favorite, consider fresh basil, chives, or a mix of Mediterranean herbs like thyme and rosemary.
• Cheese Alternatives: While goat cheese is divine here, other soft, tangy cheeses like feta or a creamy blue cheese could be interesting. For a milder option, mozzarella would melt beautifully.
• Vegetable Additions: Sautéed spinach, leeks, or caramelized onions can be added to the tomato mixture for extra depth and texture.
• Gluten-Free Crust: For a gluten-free version, you can use your favorite gluten-free pastry recipe or a store-bought gluten-free pie crust. Ensure it’s blind-baked thoroughly.

FAQs (Frequently Asked Questions)

Q: Why did my pastry shrink when baking?
A: Pastry can shrink if the gluten is overworked during mixing, or if it hasn’t been chilled sufficiently before rolling and baking. Ensure you handle the dough gently and give it adequate chilling time.

Q: Can I make this quiche ahead of time?
A: Yes, you can prepare the pastry and blind-bake the case a day in advance. Store both separately in the refrigerator and assemble and bake the quiche on the day you plan to serve it for the best results.

Q: My quiche filling didn’t set properly, what went wrong?
A: This can happen if there weren’t enough eggs, or if the oven temperature was too low or the baking time too short. Ensure you use the correct quantities of eggs and cream, and bake until the center is just set.

Q: Can I freeze this quiche?
A: While quiche can be frozen, the texture of the pastry might be slightly compromised upon thawing and reheating. If you do freeze it, cool it completely, wrap it well, and freeze for up to 1-2 months. Reheat thoroughly from frozen or thawed.

Q: What can I do if I don’t have a loose-bottomed flan tin?
A: A standard pie dish will work, but you will need to carefully unmold the quiche to serve. Alternatively, use a tart tin with a removable base.

A Final Thought

This Fresh Tomato and Goat Cheese Quiche is more than just a recipe; it’s an invitation to savor the season and enjoy the simple pleasure of a home-cooked meal. The vibrant colors, the interplay of textures, and the harmonious flavors make it a truly rewarding dish to create and share. I encourage you to try it, to perhaps find your own little twist, and to savor every bite. Enjoy it with a crisp, dry white wine or a light rosé, and let the flavors transport you.