Vegetarian Quiche Lorraine Basil (Printable Version)
# What You Need:
→ Pastry
01 -
1 sheet (250 g) ready-made shortcrust pastry or homemade
→ Filling
02 -
200 g cherry tomatoes, halved
03 -
150 g grated Emmental or Gruyère cheese
04 -
4 large eggs
05 -
200 ml crème fraîche or heavy cream
06 -
100 ml whole milk
07 -
1 small red onion, finely diced
08 -
1 small bunch fresh basil, leaves torn
09 -
1 tbsp olive oil
10 -
1/2 tsp salt
11 -
1/4 tsp freshly ground black pepper
12 -
Pinch of ground nutmeg
# Steps to Follow:
01 -
Preheat the oven to 180°C (350°F).
02 -
Roll out the pastry and line a 24 cm (9-inch) tart tin. Trim excess pastry and prick the base with a fork. Place in the refrigerator for 10 minutes.
03 -
Line the pastry with parchment paper and fill with baking beans. Blind bake for 12 minutes. Remove the paper and beans, then bake for another 5 minutes until lightly golden.
04 -
Heat olive oil in a skillet over medium heat. Add the diced red onion and sauté for 2–3 minutes until soft. Set aside to cool.
05 -
In a large bowl, whisk together the eggs, crème fraîche, and milk. Stir in salt, pepper, and nutmeg.
06 -
Scatter the sautéed onions, halved cherry tomatoes, and torn basil leaves evenly over the baked pastry base. Sprinkle with grated cheese.
07 -
Pour the egg mixture over the filling, ensuring everything is evenly covered.
08 -
Bake in the preheated oven for 25–30 minutes until the filling is set and the top is golden.
09 -
Let cool for 10 minutes before slicing. Serve warm or at room temperature.
# Additional Notes:
01 -
For extra flavor, add a handful of sautéed mushrooms or spinach.
02 -
Substitute Gruyère with Comté or Swiss cheese if preferred.
03 -
Serve with a crisp green salad and a glass of chilled white wine, such as Sauvignon Blanc.