Cherry Tomato Quiche

A savoury tomato quiche with a creamy filling and a light crust, the perfect accompaniment for a summer salad.


Serves 8

Preparation Time

Cook time

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Cook's NoteTo bake blind, line the pastry case with baking parchment and add ceramic baking beans. Baking blind partially cooks the pastry before the filling is added which sets the shape and ensures the pastry cooks thoroughly. Remove the parchment and beans for the last few minutes of blind baking time, before the pastry case is ready to be filled.
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  • 1 sheet of ready-rolled puff pastry approximately 34cm x 34cm
  • 250g assorted cherry tomatoes, chopped
  • 200ml single cream
  • 200ml milk
  • 4 eggs, plus 1 egg yolk
  • Freshly ground pepper
  • ¼ teaspoon salt
  • 60g strong hard cheese, grated


Preheat the oven to 200°C/180°C fan/Gas Mark 6.

Line the quiche/flan tin with the puff pastry, trim away any excess and prick the bottom with a fork, taking care not to go all the way through.

Bake blind for 10 minutes, then remove from the oven and reduce the temperature to 180°C/160°C fan/Gas Mark 4.

Fill the pastry case with the cherry tomatoes.

Mix together the cream, milk, eggs, salt and pepper. Pour the mixture over the tomatoes and sprinkle with grated cheese.

Bake for 30 minutes or until set and golden brown on the top.