A quiche is always a good option for a quick and easy meal that the whole family loves. We make different quiches all year around. This Cherry Tomato and Basil Quiche is the perfect one for summer. Cherry tomatoes are at their best in summer being really juicy and sweet and our basil is just ready to be picked.
We normally cook quiche on those really busy days. Like many parents, since we had Luca, our now 17-month-old toddler, days seem way shorter and cooking sometimes become an impossible mission. Still, we want to eat healthy and nutritious meals. This is it guys! You can leave it ready the day before or do like us, prepare it in the morning before the little rugrat awakes.
Our cherry tomato and basil quiche can be served cold or right after cooking it. This recipe uses store-bought dairy-free shortcrust pastry but if you have time on your hands and feel like making it from scratch have a look at this Vegan Pie Crust. The quiche mixture is dairy-free and vegetarian.
How to prepare our Cherry Tomato and Basil Quiche Step by Step
- Preheat the oven to 200Cº.
- Unfold the crust and place into a rounded tart tin. You don't need to bake it before adding the rest of the ingredients if your pie crust is store-bought. If you are making the crust from scratch, it may need to be baked for at least 10 minutes before adding the rest of the ingredients.
- Add in a medium-size mixing bowl the eggs. Beat them with a fork or a whisk and add dried herbs such as thyme and herbs de Provence, yeast flakes, soy milk, soy cream, finely chopped fresh basil, sweet paprika, salt and pepper.
- Mix all the ingredients and pour the mixture over the crust. Cut the cherry tomatoes in halves and kindly arrange the tomatoes on the mixture.
- Bake for about 35-40 minutes or until the top has turned golden colour and the pastry light brown.
Best ways to serve our Cherry Tomato and Basil Quiche
- Serve this lovely quiche with a fresh and light salad such as this summer Vegan Coleslaw or a refreshing Beetroot Carpaccio.
- Serve as a side dish with a cold summer soup. Our favorite one is this Spanish Gazpacho. Easy to make and using seasonal ingredients.
- As finger food for a party, family, or friends dinner. Serve it already cut so people can easily grab a slice. It will definitely be a hit on your summer gatherings.
- Mediterranean full breakfast or brunch. If you want to treat your family or friends with a delicious brunch or breakfast, this quiche could be the start part of it. Serve with fresh fruit, coffee or fresh juice, vegan cream cheese on toast and you have a delicious and nutritious deal.
Cherry Tomato and Basil Quiche
Ingredients
- 1 Rounded shortcrust dairy-free pastry
- 300 gr cherry tomatoes
- 4 eggs
- ½ teaspoon dried thyme
- ½ teaspoon herbs de Provence
- 1 tablespoon yeast flakes
- ½ cup soy cream
- ¼ cup soy milk
- 10 basil leaves finely chopped
- 1 teaspoon sweet paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 200Cº
- Unfold the crust and place into a rounded tart tin.
- Add in a medium-size mixing bowl the eggs. Beat them with a fork or a whisk and add the thyme and herbs de Provence, yeast flakes, soy milk, soy cream, basil, sweet paprika, salt and pepper.
- Mix all the ingredients and pour the mixture over the crust. Cut the cherry tomatoes in halves and kindly arrange them over the mixture.
- Bake for about 35-40 minutes or until the top has turned golden colour and the pastry light brown.
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