Cheese and tomato quiche
Works in the UK and the US. This version uses US words and measures (stove, cups, °F); the UK version uses hob, grams and gas marks. · UK version of this page
A homemade pie crust filled with a savory egg custard, cheese and tomatoes – baking until just set.
- Serves 8
- About 1 hr 40 min
- Oven
- Best for: Grades 6–8 (ages 11–14)
- Vegetarian if you check the labels
Ingredients
- 200 g (about 1½ cups) all-purpose flour – contains wheat or gluten
- 100 g (about ½ cup) butter, cold, cubed – contains milk
- 3 tbsp water, ice-cold
- 3 large eggs – contains eggs
- 200 ml (about ¾ cup) milk – contains milk
- 100 g (about 1 cup) cheddar cheese, shredded – contains milk
- 8 cherry tomatoes
- 3 green onions (scallions)
- 1 pinch ground black pepper
Cup measures are approximate – weighing is more accurate. Need a different amount? Use the recipe finder to change the servings.
Equipment
- kitchen scale
- large mixing bowl
- butter knife
- rolling pin
- tart pan with a removable bottom (8 inch)
- parchment paper
- baking beans
- liquid measuring cup
- fork
- baking sheet
- oven mitts
Safety first
- Wash your hands with soap for at least 20 seconds, tie back long hair and put on a clean apron.
- Ask about allergies before anyone cooks or tastes. This recipe contains: wheat or gluten, eggs, milk.
- Wash your hands after cracking eggs.
- Do not eat raw dough or cake mixture – raw flour and raw egg can carry harmful bacteria.
- Carry knives pointing down, put them down flat, and never leave one in the dishwater.
- Use dry oven mitts for anything that has been in the oven or under the broiler.
Allergens: Wheat (and other grains with gluten), Eggs, Milk. Always read every label and ask about allergies before anyone cooks or tastes.
Method
- Rub the butter into the flour until it looks like breadcrumbs, then mix in the cold water with a butter knife and press into a dough. Wrap and chill. (20 min)
- Teacher-led: Turn the oven on to 400 °F (200 °C) and put a baking sheet in to heat (it helps the base cook).
- Teacher-led: Roll the pastry out thinly, line the pan, prick the base and blind bake with parchment and baking beans, then without them until dry. (20 min)
- Beat the eggs, milk and pepper in the liquid measuring cup. Wash your hands. Halve the tomatoes and slice the green onions.
- Teacher-led: Turn the oven down to 325 °F (170 °C). Scatter the cheese and green onions in the case, pour in the egg mixture and dot the tomatoes on top.
- Teacher-led: Bake until the filling is set with only a slight wobble in the very middle, then check it is cooked until the egg is set all the way through, with no runny egg left. A low oven keeps the custard smooth. (30 min)
- Cool in the pan for 15 minutes before slicing. Keep leftovers in the refrigerator and eat within 2 days. (15 min)
What this recipe teaches
Rubbing in, Using an oven safely, Making pastry (shortcrust, rough puff and choux), Whisking, Assembling a dish, Checking food is cooked safely, Storing food safely. Steps marked “Adult” are always done by an adult; steps marked “Teacher-led” are done by an adult for primary-age children and closely supervised for older students.
Nutrition per serving
| Calories | 276 |
|---|---|
| Total fat | 16.9 g |
| Saturated fat | 9.7 g |
| Sodium | 203 mg |
| Total carbohydrate | 21.9 g |
| Dietary fiber | 1 g |
| Total sugars | 2.1 g |
| Protein | 9 g |
Worked out from the raw ingredients (optional ones and pinches not counted) using USDA FoodData Central – SR Legacy (SR28, 2018). Brands vary – check labels. Figures for 2% milk (the recipe finder shows the other choices).
MyPlate food groups in this recipe: Vegetables; Grains; Protein Foods; Dairy. Learn about MyPlate.
Added sugars and saturated fat are best kept low – enjoy treats less often and in small amounts.
Curriculum links
- FCS 8.2: “Demonstrate food safety and sanitation procedures.”
- FCS 14.3: “Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.”
Try the interactive lesson
Step by step: a quick safety check, questions graded by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.