• 1 roll of quiche & tart pastry
  • Butter for greasing
  • 3 eggs
  • 2 tbsp ricotta
  • 15 g fresh basil
  • 50 g strong cheese (grated)
  • 200 g cherry tomatoes (of various colours, if desired)
  • For the salad:
  • 1 Salatrio head of lettuce
  • 2 tbsp extra virgin olive oil
  • 5 tbsp black balsamic vinegar
  • 2 tbsp honey
  • 50 g Parmesan cheese (flakes)
  • Salt and pepper
This Spring tomato quiche is a quick and easy recipe and can be eaten either hot or cold. 
We’ve chosen to accompany it with a delicious Italian salad with a balsamic vinegar dressing with a dash of honey for extra sweetness. The Parmesan cheese adds the finishing touch. A Salatrio head of lettuce is ideal for salads like these. Quick, easy and simply irresistible – what more could you ask for? 
Total votes: 195


  • Pre-heat the oven to 200 degrees. Grease the quiche tin with butter and line it with the pastry.
  • Beat the eggs in a bowl and then mix in the ricotta. Finely chop the basil stems and add them to the mixture. Then stir in the grated cheese. Season to taste with pepper.
  • Cut the cherry tomatoes in half.
  • Spread the egg mixture out evenly in the quiche tin and arrange the cherry tomato halves on top with the flat edges facing downwards.
  • Bake the tomato quiche in the preheated oven for 20-25 minutes until it is cooked and golden brown.
  • In the meantime, gently warm the balsamic vinegar over a low heat until it has reduced by a third. Remove the pan from the heat and mix in the honey.
  • Cut the leaves from the head of lettuce. After washing them, put the leaves into a bowl and stir in the extra virgin olive oil. Season to taste with salt and pepper. Sprinkle the Parmesan flakes over the top. Serve the balsamic dressing on the side.
  • Your tomato quiche and Italian salad are ready to enjoy! 

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