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!
Quiche / Tart / Main Course
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.
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
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
300g leafy greens
2 tbsp dijon mustard
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
Place the butter and both flours into a food processor until the mixture looks like bread crumbs.
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.
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.
Preheat your oven to 200C.
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.
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.
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.
Following this, take the tart out of the oven and reduce the temperature down to 150C.
Whisk the 6 eggs, plus the remaining egg white with the milk in a bowl. Set aside.
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.
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
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.
Here are some extra tips: