BULK RECIPE
Welcome to 2026! It’s the start of a new year full of exciting possibilities. We hope you had a good festive break and are beginning this new year refreshed and ready to make the most of it. Let’s start by enjoying the summer weather with a roasted tomato, basil and parmesan quiche. It’s a light and delicious bake perfect for sunny lunches and dinners in the garden.
View the recipe here:
(Times and directions are based on a batch of 5 quiches, so will vary depending on your baking equipment)
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hr 40 minutes
Yield: 5 quiches
INGREDIENTS:
1,5 kg cherry tomatoes
Drizzle of olive oil
250 g Parmesan cheese (or vegetarian alternative), grated
10 eggs
1.42 litres of double cream
5 handfuls of fresh basil leaves (shredded, plus a few small ones left whole for scattering)
FOR THE PASTRY:
1,4 kg Millstone Cake Wheat Flour (plus extra for dusting)
700 g cold butter (cut into pieces)
DIRECTIONS:
Step 1
To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 10-20 tbsp (150-300 ml) water, or enough to bring everything together until just combined. Roll into 5 equal sized balls and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
Step 2
Roll out each dough ball on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over each over a tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 180ºC (200ºC fan).
Step 3
In a roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
Step 4
Lightly prick the base of the tarts with a fork, line the tart cases with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tarts for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
Step 5
When you remove the tart cases from the oven, take out the tomatoes, too.
Step 6
While the tarts are cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. Divide the cheese, tomatoes, and cream mix into 5 equal portions – 1 portion to be used on each of the tarts. When the cases are ready, do the following with each portion and tart; sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tins. Scatter over the remaining basil and serve in slices.
HOMEBAKER RECIPE
Welcome to 2026! It’s the start of a new year full of exciting possibilities. We hope you had a good festive break and are beginning this new year refreshed and ready to make the most of it. Let’s start by enjoying the summer weather with a roasted tomato, basil and parmesan quiche. It’s a light and delicious bake perfect for sunny lunches and dinners in the garden.
View the recipe here:
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hr 40 minutes
Yield: 1 quiche
INGREDIENTS:
300 g cherry tomatoes
Drizzle of olive oil
50 g Parmesan Cheese (or vegetarian alternative), grated
2 eggs
284 ml double cream
Handful of fresh basil leaves (shredded, plus a few small ones left whole for scattering)
FOR THE PASTRY:
280 g Millstone Cake Wheat Flour (plus extra for dusting)
140 g cold butter (cut into pieces)
DIRECTIONS:
Step 1
To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 2-4 tbsp (30-60 ml) water, or enough to bring everything together until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
Step 2
Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 180ºC (200ºC fan).
Step 3
In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
Step 4
Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
Step 5
When you remove the tart case from the oven, take out the tomatoes, too.
Step 6
While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.
Source: https://www.bbcgoodfood.com/recipes/roasted-tomato-basil-parmesan-quiche