Tomato Quiche
Experience the rustic charm of a sun-kissed garden with our Tomato Quiche. This delightful creation features layers of sweet tomatoes, fragrant basil, and creamy cheese, all nestled in a flaky, golden crust. A simple yet elegant dish, perfect for brunch, lunch, or a light supper.
Nutrition
-
Carbohydrate
23 g
-
Cholesterol
127 mg
-
Fiber
1 g
-
Protein
14 g
-
Saturated Fat
12 g
-
Sodium
698 mg
-
Sugar
4 g
-
Fat
26 g
-
Unsaturated Fat
0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse
taped so innocuously side crudey mightily rigorous plot life. New homes in
particular are subject. All recipes created with FoodiePress have suport for
Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View
8 mins
Preheat oven to 400 degrees F (200 degrees C). Blind bake the pie shell in the preheated oven for 8 minutes.
02 Step
Recipe View
5 mins
While the crust is baking, heat olive oil in a large skillet over medium heat. Sauté the sliced onion until softened, about 5 minutes; remove from skillet and set aside.
03 Step
Recipe View
2 mins
Lightly sprinkle tomato slices with flour and dried basil, then sauté in the same skillet for 1 minute on each side. This will help to slightly soften the tomatoes and enhance their flavor.
04 Step
Recipe View
2 mins
In a mixing bowl, whisk together the eggs and milk until smooth and well combined. Season generously with salt and freshly ground black pepper.
05 Step
Recipe View
3 mins
Spread 1 cup of the shredded Colby-Monterey Jack cheese evenly across the bottom of the pre-baked pie crust. Layer the sautéed onions over the cheese, followed by the tomato slices.
06 Step
Recipe View
2 mins
Pour the egg mixture over the tomato and onion layers, ensuring it evenly covers the filling. Sprinkle the remaining 1/2 cup of shredded cheese on top.
07 Step
Recipe View
25 mins
Bake in the preheated oven for 10 minutes. Then, reduce the oven temperature to 350 degrees F (175 degrees C), and continue to bake until the filling is puffed and golden brown, approximately 15 to 20 minutes.
For a richer flavor, consider adding a clove of minced garlic to the onions while sautéing.
Fresh basil can be used in place of dried basil. Increase the amount to 1 tablespoon of chopped fresh basil for a more vibrant flavor.
To prevent the crust from becoming soggy, you can brush the bottom of the pre-baked pie crust with a lightly beaten egg white before adding the cheese and filling.
Let the quiche cool slightly before slicing and serving. This will allow the filling to set and make it easier to cut.
RECIPE REVIEWS
Avarage Rating:
4.6/ 5 ( 225 Ratings)
Total Reviews: (8)
Jaida Fritsch
Dec 8, 2024I've never made a quiche before, but this recipe was so easy to follow. Thank you!
Isaac Schimmel
Jan 18, 2024This is my go-to quiche recipe now! It's so versatile and always turns out great.
Tatyana Ebert
Nov 5, 2023The crust was perfectly golden, and the filling was creamy and flavorful.
Emiliano Gottlieb
Oct 15, 2023I added some chopped spinach and mushrooms to the filling, and it was even better!
Kirk Goyette
Sep 3, 2023Easy to follow recipe and delicious results. I will definitely be making this again.
Camila Schmidt
Sep 2, 2023This recipe is fantastic! The quiche turned out beautifully and tasted amazing.
Dagmar Quitzon
May 21, 2023My family loved this quiche! It's a great way to use up fresh tomatoes from the garden.
Reed Schiller
May 4, 2023I made this for a brunch party and it was a huge hit! Everyone loved it.