Tomato and anchovy quiche

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Prep time:

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Serves: 6

By kabamama



  • 1 onion finely diced

  • 2 tins chopped tomato

  • 500g shortcrust pastry

  • 2 tins anchovies

  • 1 clove garlic

  • 1 pinch herbs to taste

  • 170g mature cheddar cheese grated


  1. Preheat the oven to 190C/Gas Mark 5.
  2. Fry onions and garlic in a little oil until slightly softened.
  3. Add herbs and tinned tomatoes and tomato puree. Simmer for 30-40 mins and the leave to cool a little.
  4. Line quiche tin with pastry and bake blind (prick the base all over with a fork, line with foil and fill with baking beads) for 10-15 mins.
  5. Add beaten eggs and cheese to tomato mixture. Season to taste.
  6. Pour into pastry case and garnish with anchovies.
  7. Bake until quiche is set and just browning.

Additional Information

  • Make Ahead

  • Can Freeze

  • tomato

  • pastry

  • Fish

  • Egg

  • cheese

  • Snack

  • Main Course

  • Lunchbox

  • Nut Free

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Your comments

  • kabamama 19/05/09 14:17

    I've recently made this for several friends and it's always received rapturous compliments....and it's so easy!

  • kabamama 24/01/08 15:04

    Very easy family recipe handed down by my mum - always a huge hit with kids and adults. It looks like it takes ages to cook but most of that is reducing the tomato goo.