Vegetarian Quiche Lorraine Basil (Printable Version)
Savory quiche with cherry tomatoes, creamy filling, fresh basil, and golden pastry for a classic French main dish.
# The Ingredients You'll 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
# Step-by-Step Instructions:
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 Tips::
01 -
- Uses simple and accessible ingredients often found at any supermarket
- Perfect for using up extra cherry tomatoes or herbs from the garden
- Ideal for meal prep and tastes even better the next day
- Can be served warm or at room temperature for ultimate flexibility
- The combination of creamy custard and flaky crust always feels special
02 -
- Rich in protein and calcium thanks to the eggs and cheese
- Can be made ahead and refrigerated for up to two days
- Freezes beautifully—just slice and wrap tightly before freezing
03 -
- Prebake your pastry shell fully to avoid a soggy bottom
- Grate your cheese from a block for the best melt and flavor
- Use room temperature eggs and dairy so your custard sets smoothly