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Roasted Tomato, Basil & Parmesan Quiche

A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden

By bbcgoodfood · From Open Recipes · 8 ingredients
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Why it works: Olive and basil match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 4,868 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓

The recipe

Serves 8
Prep40 min
Cook40 min

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Heat the oven to 220°C (425°F). Halve the cherry tomatoes, toss them with a drizzle of olive oil, and roast on a tray for 20 minutes until softened and slightly charred.

  2. Rub the cold butter into the flour with your fingertips until it looks like breadcrumbs. Add cold water a tablespoon at a time, mixing, until the dough just comes together.

  3. Wrap the dough and chill for 15 minutes. Lower the oven to 200°C (400°F). Roll the pastry on a lightly floured surface and line a 23 cm (9 inch) quiche tin, trimming the edges.

  4. Prick the pastry base all over with a fork and chill for 10 minutes. Bake the case for 12 minutes until pale golden and dry. Reduce the oven to 180°C (350°F).

  5. Beat the eggs with the double cream and most of the grated Parmesan. Stir in the shredded basil leaves and pour into the warm pastry case.

  6. Arrange the roasted tomatoes over the filling, scatter the remaining Parmesan and the small whole basil leaves on top.

  7. Bake for 25 to 30 minutes until the filling is just set with a slight wobble in the centre. The centre must reach 160°F (71°C) on a thermometer.

  8. Leave the quiche to rest for 10 minutes before slicing and serving warm or at room temperature.

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Olive + basiltop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,868 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Cream + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cherry tomato + basiltop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together11 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Cherry tomato + olivetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together26 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Flour + buttertop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the cherry tomato

How well each one fits the dish's main ingredients (olive, egg, cream, basil, flour, butter):

  1. Lemonbetter flavor fit
  2. Coconutbetter flavor fit
  3. Blueberrybetter flavor fit
  4. Cherry tomatothe original

Fit is the average pairing score against olive, egg, cream, basil, flour, butter. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).