Autumn Wholemeal Heirloom Tomato Quiche

Heirloom tomato season is in full swing here in Australia, and as we step into autumn you'll no doubt start seeing an abundance of varieties at your local Farmers Markets. I love the different shapes, shades and colours of heirloom tomatoes, but green tomatoes are my sure fire favourite. What's your favourite colour? If you've been wanting to make a meal for your family that's loaded with seasonal heirloom tomatoes, my Wholemeal Heirloom Tomato Quiche is just for you. It's packed with a colourful variety of local heirloom tomatoes (both whole and sliced), pitted kalamata olives, my favourite Meredith Valley Marinated Goats Cheese, homemade basil pesto and fresh basil leaves.

For this recipe I decided to make a wholemeal tart base from scratch, which is perfect when you have time to spend in the kitchen on the weekend or during the week if you're spending more time at home - which many of us are these days. If you've never made a tart base from scratch, don't worry. I have made sure to include detailed, step by step instructions with lots of valuable tips so you don't feel overwhelmed, frustrated or confused. Once you make it, you'll realise - wow, that was actually easy!

As a serving suggestion, I usually make a simple leafy green salad on the side with an equal parts dijon mustard, white white vinegar and olive oil dressing. 

The wonderful thing about this quiche is that it can be made ahead of time, and you can leave it in the fridge for up to 5 days. You can reheat it in the microwave if you're strapped for time, or in the oven at 180C for 5 to 10 minutes. Best of all - it can be enjoyed cold or warm, and you can enjoy it for breakfast, lunch or dinner. 

It can also be stored in an airtight container in the freezer for up to 3 months. Pop the frozen quiche in the oven for between 10 to 20 minutes at 180C. Keep an eye on your oven as they are not all made equal. For more tips and advice, scroll down to the bottom of the Recipe Card. 

If you make this Autumn Wholemeal Heirloom Tomato Quiche, remember to show me on Instagram by tagging @smorkitchen #smorkitchen. I love seeing what you make!

Autumn Wholemeal Heirloom Tomato Quiche

Servings

4

Prep Time

15 minutes

Cook Time

55 minutes

Heirloom tomato season is in full swing here in Australia, and as we step into autumn I have started seeing an abundance of varieties at our local Farmers Markets. I love the different shapes, shades and colours of heirloom tomatoes, but green tomatoes are my sure fire favourite. 

If you've been wanting to make a meal for your family that's loaded with seasonal heirloom tomatoes, my Wholemeal Heirloom Tomato Quiche is just for you. It's packed with a colourful variety of local heirloom tomatoes (both whole and sliced), pitted kalamata olives, my favourite goats cheese, basil pesto and fresh basil leaves.

Ingredients

• 150g salted unsalted butter, cold

• 1 cup wholemeal plain flour 

• 1/2 cup plain flour

• 1 egg yolk (set egg white aside to use later)

•  1tbs chilled water 

• 6 eggs

• 1/2 cup milk

• 4 large heirloom tomatoes, 1 sliced in half

• 1 punnet (300g) of mixed heirloom baby tomatoes, in different colours and shapes if possible

• 4 cubes goats cheese, from Meredith Dairy if possible (or an alternative soft cheese such as ricotta)

• 1/2 cup pitted kalamata olives

• 1/2 cup basil pesto 

• Sea salt and cracked pepper, to season

• Handful of fresh basil leaves

• To Serve

• 300g leafy greens 

• 2 tbsp dijon mustard

• 2 tbsp extra virgin olive oil

• 2 tbsp white wine vinegar

Directions

1. Place the butter and both flours into a food processor until the mixture looks like bread crumbs. 

2. Add the egg yolk and water, and mix into the food processor until the dough comes together. Be mindful not to over mix the dough, it's ready when it just comes together.

3. Turn the dough onto a flat surface (kitchen bench) that has been lightly dusted with flour. Shape into a disc, cover tightly with cling wrap and set aside in the fridge for at least 15 minutes. 

4. Preheat your oven to 200C. 

5. Roll out the pastry on a lightly floured surface using a rolling pin into a 3mm to 4mm disk. Line your tart tin ( with the removable base) with the sheet of dough. Refer to Recipe Notes for extra tips. Place the tart into the fridge to set for at least 30 minutes.

6. Take the tart out of the fridge, line the base with a piece of baking paper (cover the base and sides of the tart) and fill with pastry weights, rice or another ceramic dish. Bake for 10 minutes. 

7. Take the tart out of the oven, remove the baking paper and what you weighed the pastry down with. Place the tart back into the oven for a further 10 to 15 minutes until lightly golden. 

8. Following this, take the tart out of the oven and reduce the temperature down to 150C.

9. Whisk the 6 eggs, plus the remaining egg white with the milk in a bowl. Set aside.

10. Arrange the tomatoes (whole and sliced), crumbled goats cheese and kalamata olives into the tart. Garnish with pesto in any remaining empty spots. Pour the egg mixture into the tart (avoid pouring it over the large, whole tomatoes). Bake in the oven for 45 to 60 minutes, or until the egg is just set.

11. Set aside on a cooling tray for 15 minutes. Transfer quiche to a serving plate and pull the sides of the tart tin down and away to reveal the sides of the quiche. Season with sea salt and cracked pepper, and arnish with fresh basil leaves

12. Serve warm with a leafy green salad. Combine dijon mustard, olive oil and white wine vinegar in a mug, whisk with a fork and pour over the leafy green salad. 

An extra note:

• Here are some extra tips:

  • If you don't want milk in this quiche, no worries. Add an extra egg and whisk. You are also more than welcome to swap out the milk for a non-dairy milk, like unsweetened almond or oat milk.

  • If you don't like goats cheese, you can either leave it out or swap it with ricotta. I wouldn't suggest swapping it out for feta cheese as there will be a fair amount of salt in the basil pesto and adding feta, will most likely make it saltier. If you don't mind though, go for it.

  • You can make an easy creamy basil pesto using my recipe, or you can most definitely purchase basil pesto from your supermarket. I won't tell anyone :)

  • You will need a food processor (this is the KitchenAid Food Processor I use) and a fluted tart tin with a removable base. A normal tart pan will also be totally fine to use, it just means you won't see the sides of your lovely quiche when it's ready to enjoy.

  • Make sure your dough is very cold when you roll it out. If it's warm, it will shrink in the oven, which could lead to a cracked tart base.

  • When you roll out the tart base, it is a little tricky to pick it up and lay it over your tart pan. Do not stress. If you struggle to pick it up and lay it over properly, do your best and use your fingers to push the dough into the tart tin. Do this quickly as the more you touch it, the more the dough will warm.

  • Lay out your tomatoes, olives, goat cheese and pesto before you pour the egg mixture on top. Don't get tempted to pour the eggs into the tart base before your other ingredients. If you do, you won't be able to see that ingredients and lay them out beautifully as they'll sink to the bottom and disappear.

  • The wonderful thing about this quiche is that it can be made ahead of time, and you can leave it in the fridge for up to 5 days. You can reheat it in the microwave if you're strapped for time, or in the oven at 180C for 5 to 10 minutes. Best of all - it can be enjoyed cold or warm, and you can enjoy it for breakfast, lunch or dinner.

  • This quiche can also be stored in an airtight container in the freezer for up to 3 months. Pop the frozen quiche in the oven for between 10 to 20 minutes at 180C. Keep an eye on your oven as they are not all made equal.

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