Tomato Quiche

Tomato Quiche
  • PREP TIME
    20 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    6 People
  • VIEWS
    675

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.

Ingridients

Adjust Servings

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

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Image Step 01
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.

Image Step 02
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.

Image Step 03
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.

Image Step 04
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.

Image Step 05
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.

Image Step 06
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.

Image Step 07
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.

Dena Dibbertheathcote

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 225 Ratings)
Total Reviews: (8)
  • Jaida Fritsch

    I've never made a quiche before, but this recipe was so easy to follow. Thank you!

  • Isaac Schimmel

    This is my go-to quiche recipe now! It's so versatile and always turns out great.

  • Tatyana Ebert

    The crust was perfectly golden, and the filling was creamy and flavorful.

  • Emiliano Gottlieb

    I added some chopped spinach and mushrooms to the filling, and it was even better!

  • Kirk Goyette

    Easy to follow recipe and delicious results. I will definitely be making this again.

  • Camila Schmidt

    This recipe is fantastic! The quiche turned out beautifully and tasted amazing.

  • Dagmar Quitzon

    My family loved this quiche! It's a great way to use up fresh tomatoes from the garden.

  • Reed Schiller

    I made this for a brunch party and it was a huge hit! Everyone loved it.

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