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Tomato and Mozzarella Quiche

St Peter's 13-18

Tomato and Mozzarella Quiche

Quiche

A tomato and mozzarella quiche with parmesan short-crust pastry makes a delicious mid-week lunch. A versatile dish allowing you to be creative with your filling from cheese and bacon to pea, mint and asparagus - the options are endless!

Swap the plain flour to whole meal for a twist to the dish (makes 8 portions)

Ingredients 

For the pastry:

  • 225g plain flour 
  • 100g salted butter 
  • Pinch of salt 
  • 3 or 4 tablespoons of cold water 
  • 20g parmesan

For the quiche filling:

  • 3 medium eggs
  • 150g sour cream
  • 100g grated mozzarella (or cheese of choice - Cheddar, Gruyere or Wensleydale work well)
  • Salt and pepper 
  • 4 slices of tomatoes 
  • 30g sliced sun-dried tomatoes 
  • 1/4 red onion sliced thinly 
  • 1 tsp of chopped fresh basil or dried herbs 

Equipment 

  • Scales
  • 2 medium mixing bowls 
  • Measuring spoons
  • Micro plane or grater 
  • Rolling pin
  • Fluted quiche/pie tin
  • Parchment paper 
  • Dried pulses, rice or baking beans 
  • Chopping board
  • Sharp knife
  • Whisk

Method 

Preheat oven to 180 degrees

  1. Place the flour, grated parmesan plus a pinch of salt in a bowl and mix through. Add cubes of cold butter and rub together using the tips of your fingers. Gradually add a tablespoon at a time of cold water and combine until you have a smooth ball of pastry. Be careful with adding the cold water as you don't want a sticky dough. Flatten the dough and place in the fridge for 20 minutes to 'rest'.
  2. Remove the pastry from the fridge and on a clear, dry surface roll it out so that it is approximately 0.5cm in thickness. It needs to overhang the side of the quiche/pie tin. Gently press it into shape around the sides trying not to get any holes or splits. If you do get any holes take small pieces of the excess pastry and press down to repair. Prick the pastry with a fork ensuring you don't go all the way through. 
  3. Using a knife carefully cut off the excess pastry so you have a smooth edge to the pastry. Place the pastry back into the fridge to rest for a further 10 minutes. Once it has rested get a sheet of parchment paper, scrunch it up and then place on top of the pastry. Pour over the dried pulses or rice to weigh it down. Place the pastry into the oven at 180 degrees to blind bake for 20 minutes. This will dry out the pastry so that you can add the wet mixture at the next stage. 
  4. In a medium bowl add the eggs, sour cream, salt and pepper and whisk together until smooth. 
  5. Once the pastry has been blind baked and is dry to the touch, add the sliced sun-dried tomatoes, red onions and herbs evenly over the base. Sprinkle half of the cheese over the base. Pour over the egg mixture and sprinkle over the remaining cheese. Add the slices of tomatoes.
  6. Gently place the quiche into the oven and bake for approximately 20 minutes until golden in colour and fully cooked. A good quiche has a good wobble to it and is not too rubbery in texture.