Roast tomato & saffron quiche

Roast tomato & saffron quiche

Ideal for a picnic and great served warm or cold, with seasonal leaves.

0 out of 5 stars(0) Rate this recipe
  • Serves12
  • CourseLunch
  • Prepare20 mins
  • Cook2 hrs 5 mins
  • Total time2 hrs 25 mins
  • PlusPreparation time 20 minutes + chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


For the pastry

  • 150g butter, diced and chilled
  • 275g plain flour, plus extra for dusting
  • 2 British Blacktail Medium Free Range Egg yolks

For the filling

  • 600g Cherry Vine Tomatoes, halved
  • 1 clove/s garlic, finely chopped
  • 1 bay leaf
  • 2 tsp Essential Olive Oil
  • ½ tsp fennel seeds
  • ¼ tsp pul biber
  • 1 pinch saffron
  • 300ml crème fraîche
  • 100ml double cream
  • 2 British Blacktail Free Range Medium Eggs


  1. For the pastry, rub the butter into the flour until it resembles damp sand. Add the egg yolks and 1-2 tbsp cold water. Using a round-bladed knife, cut into the mixture until it starts coming together in large clumps, then bring together into a ball with your hands. Flatten into a disc, wrap and chill for 30 minutes.

  2. Preheat the oven to 160°C, gas mark 3. Toss the tomatoes in a roasting tin with the garlic, bay leaf, oil, fennel seeds and pul biber. Season. Turn the tomatoes cut-side down, then roast for 40-50 minutes, until burnished and juicy looking. Crush ½ the tomatoes with a potato masher and set aside.

  3. Meanwhile, roll the pastry out to about 5cm larger than a 25cm loose-bottomed tart tin. Carefully drape it into the tin, lightly pressing it into the base and sides. Trim off the excess and generously prick the base with a fork. Chill while the tomatoes finish cooking.

  4. Increase the oven temperature to 200°C, gas mark 6 and put in a baking tray. Steep the saffron in 2 tsp boiling water. Line the pastry case with parchment, fill with baking beans, then bake for 20 minutes. Remove the parchment and beans, then cook for 10 minutes more until lightly golden. Remove from the oven and reduce the temperature to 180°C, gas mark 4.

  5. Beat the crème fraîche, double cream, eggs and the strained, saffron-infused water together, then season. Spoon the crushed tomatoes into the pastry case, then pour over the crème fraîche mixture. Dot the top with the remaining tomatoes, cut-side up, then bake for 40-45 minutes until golden on top and just set. Allow to cool slightly before serving. Delicious with a green salad.


Typical values per serving when made using specific products in recipe


1,467kJ/ 354kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet