Slow-Roasted Tomato & Olive Quiche

Combining our Slow Roasted Tomatoes and Mixed Oives, this quiche is perfect for a summer picnic. Eat hot or cold

  • Serves

  • Prep

    5 mins
  • Cook

    60 mins



  1. Pre-heat oven to  200°c degrees/ Gas Mark
  2. Roll out your pastry on a lightly floured surface
  3. Grease your tart case and dust lightly in flour to prevent the pastry from sticking
  4. Use your rolling pin to lift up the pastry , then drape it over the tart case. Trim the overhang with a sharp knife
  5. Line the tart case with a large circle of grease proof paper, then fill with baking beans
  6. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until lightly browned
  7. Meanwhile in a large mixing bowl, beat the eggs and milk. then add 3/4 of the grated cheese
  8. When the pastry has browned remove from the oven and add the egg mixture
  9. Evenly spread your olives and tomatoes around the mixture and sprinkle with the remaining cheese
  10. Finish it off by scattering chopped rosemary onto and place it in the oven for 30 mins or until set and golden

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