Cheese and tomato quiche
Works in the UK and the US. This version uses UK words and measures (hob, grams, gas marks); the US version uses stove, cups and °F. · US version of this page
A homemade shortcrust case filled with a savoury egg custard, cheese and tomatoes – baking until just set.
- Serves 8
- About 1 hr 40 min
- Oven
- Best for: KS3 (ages 11–14)
- Vegetarian if you check the labels
Ingredients
- 200 g plain flour – contains gluten
- 100 g butter, cold, cubed – contains milk
- 3 tbsp water, ice-cold
- 3 medium eggs – contains eggs
- 200 ml milk – contains milk
- 100 g Cheddar cheese, grated – contains milk
- 8 cherry tomatoes
- 3 spring onions
- 1 pinch ground black pepper
Need a different amount? Use the recipe finder to change the servings.
Equipment
- digital scales
- large mixing bowl
- table knife
- rolling pin
- loose-bottomed tart tin (20 cm)
- baking parchment
- baking beans
- measuring jug
- fork
- baking tray
- oven gloves
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: 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 washing-up water.
- Use dry oven gloves for anything that has been in the oven or under the grill.
Allergens: Cereals containing 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 table knife and press into a dough. Wrap and chill. (20 min)
- Teacher-led: Turn the oven on to 200 °C (180 °C fan, gas 6) and put a baking tray in to heat (it helps the base cook).
- Teacher-led: Roll the pastry out thinly, line the tin, 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 measuring jug. Wash your hands. Halve the tomatoes and slice the spring onions.
- Teacher-led: Turn the oven down to 170 °C (150 °C fan, gas 3). Scatter the cheese and spring 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 tin for 15 minutes before slicing. Keep leftovers in the fridge 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 pupils.
Nutrition per serving
| Energy | 1135 kJ / 271 kcal |
|---|---|
| Fat | 17 g |
| of which saturates | 10 g |
| Carbohydrate | 22.3 g |
| of which sugars | 2.2 g |
| Fibre | 1.4 g |
| Protein | 8.8 g |
| Salt | 0.55 g |
Worked out from the raw ingredients (optional ones and pinches not counted) using CoFID 2021 (McCance and Widdowson’s Composition of Foods Integrated Dataset, Public Health England). Brands vary – check labels. Figures for semi-skimmed milk (the recipe finder shows the other choices).
Contains public sector information licensed under the Open Government Licence v3.0: McCance and Widdowson’s The Composition of Foods Integrated Dataset 2021, Public Health England.
Eatwell Guide groups in this recipe: Fruit and vegetables; Potatoes, bread, rice, pasta and other starchy carbohydrates; Beans, pulses, fish, eggs, meat and other proteins; Dairy and alternatives. Learn about the Eatwell Guide.
Foods high in fat, salt or sugar sit outside the Eatwell Guide – enjoy them less often and in small amounts.
Curriculum links
- KS3 D&T – Cooking and nutrition: “cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet”
- KS3 D&T – Cooking and nutrition: “become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]”
Try the interactive lesson
Step by step: a quick safety check, questions marked 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.