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Tomato, Saffron and Parmesan Quiche

2 hours 20 minutes



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Sunset Dinner


A great dish to make at the height of the Summer when English tomatoes are at their best.

Oven temperature

190°c/180°c Fan – 400°f – Reg 6



  1. Make the pastry case in advance and store in the fridge overnight if possible.

  2. Grate parmesan

  3. Peel and chop garlic

  4. Skin and chop 800g of tomatoes. Keep some whole for later.

  5. Scrunch bay leaves

  6. Tear basil leaves

  7. Butter tart tin


  1. To make the pastry cases add butter and lard to flour with a pinch of salt.

  2. Mix until the mixture resembles breadcrumbs add 25g of parmesan and mix al together with 2 tablespoons of chilled water.

  3. Roll out and line tart tin, now if possible, chill for at least 1 hour overnight is best.

  4. To make the tomato filling, fry garlic add the tomatoes sugar and bay leaves, simmer gently stirring regularly until well reduced and thickened not at all sloppy.

  5. Take out the bay leaves, stir in the basil and add seasonings to taste, allow to cool.

  6. Very quickly fry the saffron strands take out allow to cool then crunch in a mortar until a powder.

  7. Beat eggs and creams together add parmesan, saffron and seasonings.

  8. Now line the pastry with tomato paste, place the whole tomatoes on top then pour in the cream mixture.

  9. Bake in the oven for approx. 25 minutes until set and golden.

Cooks tips

I make the pastry case and the tomato paste well in advance and freeze them so when you are ready to enjoy this dish you just have to add the eggs and cream mixture. Freezing the pastry makes it light and flaky.

Serve with

Crunchy green salad.

Wine pairing


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Vegetarian information
Sunset Dinner


  • 225g plain flour

  • 65g butter

  • 65g lard

  • 25g parmesan

  • 2 tabs oil

  • 3 cloves garlic

  • 1kplum tomatoes

  • 1 tsp caster sugar

  • 6 bay leaves

  • Basil leaves

  • Pinch of saffron

  • 75ml double cream

  • 75ml single cream

  • Seasonings

  • 3 eggs

  • 35g parmesan cheese

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