The recipe ingredients blend together well and make this tomato quiche an easy and elegant meal for breakfast, lunch, or dinner. You can use this recipe as a base and add in other ingredients like sauteed zucchini, spinach, or fresh basil.
If you are a fan of eggs for breakfast quiche with tomatoes is also tasty as lunch, or dinner. You may enjoy my Veggie Frittata or a Mediterranean quiche recipe.
Ingredient Notes & Substituitions
Refrigerated pie dough: I use Pillsbury pie crust but you can also make your own if you prefer. When using pice crust I find I get a better crust to egg ratio when I roll the dough out thinner than I would for a pie. A great substitute is a frozen puff pastry.
Eggs: The eggs are the base of the dish so use fresh whole eggs.
Milk: Whole milk is best, but you won't taste a noticeable difference if you use low or nonfat milk.
Cream Cheese: Again I use a full-fat Philadelphia Cream cheese but Nuefechatal also works nice and is a little lower in fat.
Gruyere Cheese: This is my go-to cheese when making quiche because it melts and blends beautifully. Other cheeses to consider are Emmentaler and Gouda.
Parmesan Cheese: I always try to use a blend of cheeses in quiche for a nice depth of flavor. Good substitutes include Piave which is a younger cheese and also sweeter. Pecorni cheese also is a great substitute for Parmesan but it's saltier and has a sharper taste.
Green Onion: It's not critical to use green onions so go with your taste preference, a nice substitute is a sweet onion or leeks.
Garlic: Fresh minced garlic is number one, but I also occasionally use a chunky garlic paste from Gourmet Eden.
Fresh Tomatoes: You can substitute canned tomatoes but make sure to drain well and reduce the other liquids a bit otherwise you may have a little sogginess to the quiche. I like small Campari tomatoes or if season my homegrown cherry tomatoes.
Salt, Pepper, and Olive Oil
Recipe Directions
First, prepare the crust, step 1 in the recipe card.
Second, prepare the filling, steps 2-7 in the recipe card
Third, Bake and cool, step 8 in the recipe card.
Check out the web story for my Tomato Quiche recipe.
Tools Used
I used 4-inch small tart pans (←affiliate link) with removable bottoms. This can easily be baked in a 6-inch pie plate or these handy paper baking cups (←affiliate link). This small whisk (←affiliate link) gets the most use in my kitchen, it's a handy tool for whipping up the batter in a small bowl or measuring cup.
My pie weights are handmade in the USA and can be found at Jefferson Street Ceramics.
How to Store Quiche
The quiche is good for a couple of days stored in the refrigerator, let it cool down to room temperature, and wrap tightly in a plastic wrap to keep the moisture out.
For longer storage, you can freeze quiche for 1-2 months. After the quiche has cooled down, wrap tightly to avoid freezer burn.
The simple secret to a velvety quiche is cooking low and slow.
Tomato Quiche
Tomato quiche is an easy and elegant meal for breakfast, lunch, or dinner. You can use this recipe as a base and add in other ingredients like sauteed zucchini, spinach, or fresh basil.
Ingredients
- 1 sheet refrigerated pie dough
- 1 teaspoon Olive Oil
- 2 Eggs
- 1 tablespoon Milk
- 1 tablespoon Whipping cream
- ¼ cup Gruyere Cheese, grated
- 2 tablespoons Parmesan Cheese, grated
- 2 tablespoons green onions, sliced
- 1 Garlic cloves minced
- 1 small tomato, chopped
- Salt and Pepper to taste
Instructions
- Roll out the dough and cut to fit the individual quiche pans, leave a little overlap over the sides. Place parchment paper over the pie crust and weigh down with pie weight. Place the quiche pans on a baking sheet and Par bakes the crust for 5-8 minutes. When the crust is baked, reduce the oven heat to 325° F.
- In a large heavy skillet, heat the olive oil over medium heat. Saute the onions for 2-3 minutes, stirring occasionally. Add the garlic to the onions and cook an additional 30-40 seconds.
- Add the diced tomatoes and increase heat to medium-high. The sauce is ready when the tomatoes have begun to cook down.
- Remove from the heat and let cool down slightly. Divide the tomato mixture between the two crusts.
- In a large bowl whisk together the eggs and add the whipping cream and milk.
- Stir in the cheeses and the tomato sauce into the egg mixture and mix well.
- Spoon the egg mixture into the par-baked crust. Place the quiche pans on a sheet pan for easier handling and place them in the oven. Bake for 25 to 30 minutes, until set.
- Remove from oven and let sit for at least 15 minutes before serving.
Start by preheating the oven to 350° Fahrenheit.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 496Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 162mgSodium: 595mgCarbohydrates: 41gFiber: 3gSugar: 4gProtein: 13g
The nutritional information provided here are estimates and are not calculated by a registered dietician.
Food Safety
Check out the USDA page for purchasing, cooking, and storing eggs safely.
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