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Roasted tomato quiche

Roasted tomato quiche

Total Time
50 min
10 min
40 min


Cherry tomatoes

250 g, truss

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Red capsicum

2 medium, finely chopped

Fresh basil

10 g, 10 leaves, torn

Grated parmesan cheese

cup(s), (25g)


6 large

Skim milk

150 ml

Tomato paste

1 tbs


  1. Preheat oven to 180°C. Line base and sides of a 20cm round pie dish or cake tin with baking paper. Chop 50g of tomatoes and set remaining tomatoes aside (leave them on their stems).
  2. Heat oil in a large non-stick frying pan over low heat. Cook onion, stirring, for 6-8 minutes or until soft. Add capsicums and cook for 1 minute. Add chopped cherry tomatoes and cook for 1 minute. Remove from heat and stir in basil.
  3. Whisk parmesan, eggs, milk and tomato paste in a medium bowl until combined. Season with salt and pepper. Stir in onion and capsicum mixture, then pour everything into prepared pie dish. Bake for 25 minutes. Top with remaining cherry truss tomatoes still on their vine and bake for 5 minutes or until quiche is set and tomatoes are tender. Serve hot, warm or cold, cut into wedges.