I had a lot of fun making this, it’s the first time I’ve really made Quiche. The recipe is from the Beeb, of course. Roasted Tomato, Basil & Parmesan. Thanks, Aunty!
Alain Rakamr’t suggested a slightly different pastry recipe, so I’m tempted to remake it this way.
If you give it a go to DIY the dough:
250 g of white flour,
100 g of softened butter ( room temperature, not melted),
4 g of salt,
one cold egg beaten,
10 cl of very cold water,
Make the dough in mixer with paddle attachment, cling wrap and chill,
Then roll between cling film.
I can’t wait to try… but unfortunately, with its really high fat content, it’s not something we can eat often! Oh, and the last tip, don’t put the basil in the oven (it goes black!).
