I combined a few recipes I’ve used in the past to create this excellent tomato quiche. It’s simple to make and looks fantastic!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 1 (9-inch) quiche |
Ingredients
- 1 (9-inch) unbaked deep dish pie crust
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 tomatoes, peeled and sliced
- 2 tablespoons all-purpose flour
- 2 teaspoons dried basil
- 3 eggs, beaten
- ½ cup milk
- salt and pepper to taste
- 1 ½ cups shredded Colby-Monterey Jack cheese, divided
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté in the same skillet for 1 minute on each side. Whisk eggs and milk together in a bowl until smooth; season with salt and pepper.
- Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture; sprinkle remaining 1/2 cup shredded cheese on top.
- Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to bake until filling is puffed and golden brown, about 15 to 20 minutes. Serve warm.
Nutrition Facts
| Calories | 379 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 12 g |
| Sodium | 698 mg |
| Sugars | 4 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I used a refrigerated Pillsbury pie crust and rolled it out to fit my deep-dish pie dish. I added a few sliced mushrooms I had in the fridge as well as a chopped jalapeño to the skillet when cooking the onions. When I had everything assembled in the pie dish, there was quite a gap between the filling and the top of the pie crust, and it really didn’t puff up much. I have to wonder if this would have baked up better in a normal 9-inch pie dish which I’ll try next time. I tried to follow the instructions as closely as I could, but this definitely needs more seasoning. For our taste, I can see adding some dried basil, minced garlic, red pepper flakes or at least some hot sauce to the egg mixture. I didn’t understand why the tomatoes needed to be floured and cooked in the skillet, but since I already had the skillet from cooking the onions, I went ahead and followed that step. This turned out pretty well, texture was good, tomatoes were juicy, but overall, just a bit weak in flavor,. But I think that can be improved by adding spices that you like. We enjoyed it with a big green salad with light dressing.
Super delicious! I’ve made it twice. My husband loves mushrooms, so I added a layer of chopped, sauteed mushrooms. Delicious! I’m making 2 quiches this time and freezing one. I hope that works! Would appreciate any comments on the success of freezing. Love all of your comments on how to make this even better. Thank you!
Easy recipe and tastes great. I used a combination of Pepper Jack, Mozzarella and Parmigiano cheeses.
Excellent dish. I added ground chicken.
Flavors were delicious! I did not find it necessary to flour and cook tomatoes first. I just sliced them and put them into unbaked quiche raw and they were perfect. I also used fresh basil. We loved it with our garden fresh veggies.
Excellent dish! I made it without the crust because I am not a crust fan and we thought it was delicious. I added mushrooms and garlic and used cream as suggested in other reviews. I also added asiago cheese. my husband and I really enjoyed this recipe and plan to make it again and for an upcoming event. I would also like to try fresh basil as suggested.
It was delicious. I made the pie crust from. The Pioneer Woman and it was great. Also used fresh basil as it is summer
Ended up too wet. Not like the quiche I am used to. Tasted good, but the consistency was pretty sloppy.
Excellent recipe and easu to make!
Easy and smelled great baking! Waiting to have it for breakfast tomorrow
Delicious. Easy to make
It was very easy to make . As a Caribbean native it could have used a bit more “pep” some scotch bonnet pepper maybe and a bit more garlic and next time will use raw onions … more ZING !!
First time to make a quiche. It was delicious. I did add 3 strips of crumbled bacon. I will make it again.
It was ok, needed more something to give it more flavor.
This was awesome, but made a few changes based upon earlier suggestions. Used heavy cream instead of milk, added chopped bacon, used a mixture of Asiago, Mozzarella, and Grated Parmesan cheese. I also used Italian Bread crumbs for the tomatoes. A bit labor intensive especially since I had to make the pie crust too (See Easy Pie Crust). My wife loved it.
Awesome base. We have made it several times. We didn’t care for the fried tomatoes but have made it with cooked hash browns , chorizo, broccoli and chopped tomatoes. The options are endless.
This is a great recipe! I will definitely make it again!! I usually alter recipes but I did not change anything with this one.
Just didn’t have enough flavor. However I did not add the red pepper flakes because we don’t like hot spice. I will make again personalize with more herbs we prefer.
I made it without a crust. First I sprayed the pan with cooking oil, then put in a layer of Parmesan….maybe half cup. It put more Parmesan in after the tomatoes and covered the whole thing with grated cheese.
This was excellent. I did make a couple of changes, and they were the same as a few others. I used heavy cream as I had that on hand, and I used dried basil for the flour mixture, but then used fresh basil from my garden and cut it up into the cream mixture as well as putting some over the top of the cheese before baking. And I also cut the onions a bit as it is hard to eat rings of onions. I used a combination of Muenster and Swiss and it was delicious. My wife wants me to make it again! This is a definite keeper. I would double the custard ingredients as it didn’t really fill the deep dish crust, but that’s just a suggestion. The combination of onions, tomatoes and cheese was wonderful.
This was excellent. I did make a couple of changes, and they were the same as a few others. I used heavy cream as I had that on hand, and I used dried basil for the flour mixture, but then used fresh basil from my garden and cut it up into the cream mixture as well as putting some over the top of the cheese before baking. And I also cut the onions a bit as it is hard to eat rings of onions. I used a combination of Muenster and Swiss and it was delicious. My wife wants me to make it again! This is a definite keeper. I would double the custard ingredients as it didn’t really fill the deep dish crust, but that’s just a suggestion. The combination of onions, tomatoes and cheese was wonderful.