This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat the oven to 220°C. Grease the holes of a muffin pan or mini quiche pans lightly with butter or cooking spray. Roll out the pastry and line the pans, jig-sawing the pastry together and rerolling the trimmings. Chill the lined pans in the freezer while you prepare the filling.
2.Toss the tomatoes lightly in a bowl with the olive oil and a pinch of salt and place them in an ovenproof dish. Bake the tomatoes in the preheated oven for 15 minutes, or until they are puffed and starting to collapse.
3.Reduce the oven temperature to 190°C. In a large jug or bowl, mix together the eggs, milk, cream, salt and pepper and half of the parmesan cheese. Whisk the mixture well with a fork, mix in the basil and set it aside.
4.Divide the tomatoes between the pastry cases and pour in the cream mixture. Top the quiches with the remaining grated parmesan and bake them in the preheated oven until the pastry is golden and the filling is set but still a little jiggly. Serve the quiches warm or cold.
