Burrata Cheese and Tomato Quiche with Parmesan Crust Recipe
This Burrata Cheese and Tomato Quiche features a crispy parmesan crust filled with a creamy, savory custard, bursting with roasted baby tomatoes and fresh basil. The decadent burrata cheese adds a luscious creaminess, complemented perfectly by a drizzle of balsamic vinegar syrup for a sophisticated finish.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Savory Pie
- Method: Baking
- Cuisine: Italian
Ingredients
Parmesan Crust
- 100 grams parmesan cheese
- 100 grams flour
- 100 grams unsalted butter
- Pinch of salt
- ¼ teaspoon cayenne pepper
- 1 teaspoon butter, for the tin
Quiche Filling
- 650 grams mixed baby tomatoes
- 2 tablespoons olive oil
- 3 cloves garlic
- 400 ml cream
- 3 eggs
- Salt and pepper, to season
- Handful fresh basil leaves
- 2 balls burrata cheese
- Balsamic vinegar syrup, optional
Instructions
- Prepare the Parmesan Crust: Grate the parmesan cheese finely and mix with the flour, a pinch of salt, and cayenne pepper. Cut in the unsalted butter until mixture resembles coarse crumbs. Press the dough into a buttered tart tin to form an even base and sides. Chill in the refrigerator while preparing the filling.
- Roast the Tomatoes: Preheat the oven to 180°C (350°F). Toss the baby tomatoes with olive oil and whole garlic cloves on a baking sheet. Roast for about 20 minutes until tomatoes are soft and slightly caramelized.
- Prepare the Filling: In a bowl, whisk together the cream, eggs, salt, and pepper to create a smooth custard. Chop the fresh basil leaves finely and fold them into the mixture. Remove the garlic cloves from the roasted tomatoes and lightly crush them before adding them to the custard along with the roasted tomatoes.
- Assemble the Quiche: Pour the tomato and custard mixture into the chilled parmesan crust. Tear the burrata cheese balls into large pieces and gently nestle them on top of the filling.
- Bake the Quiche: Bake the quiche in the preheated oven for 30-35 minutes or until the filling is set and the crust is golden and crispy.
- Final Touch and Serve: Allow the quiche to cool slightly before removing from the tin. Drizzle with balsamic vinegar syrup if desired, and serve warm or at room temperature.
Notes
- Use a mix of red, yellow, and orange baby tomatoes for a colorful presentation and varied flavor.
- The cayenne pepper adds a subtle heat to the crust, but can be adjusted according to preference.
- Ensure the crust is chilled before baking to prevent shrinking.
- Burrata cheese has high moisture content; adding it after baking keeps the cheese creamy and fresh.
- Balsamic vinegar syrup enhances the sweetness of the tomatoes and balances the creaminess of the cheese.
