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Best-of-Show Tomato Quiche Recipe

Best-of-Show Tomato Quiche Recipe photo by Taste of Home

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I knew this delicious recipe was a "keeper" when I first tried it in the 1970s as a new bride- it impressed my in-laws when I made it for them! Now I sometimes substitute Mexican or Cajun seasoning for the basil. No matter how it's seasoned, it's wonderful.

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Best-of-Show Tomato Quiche Recipe

Prep: 20 min. + chilling Bake: 50 min. + standing

Yield: 6-8 Servings

20 50 70

Ingredients

3/4 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup shortening
4 to 5 tablespoons cold water
FILLING:
2 cups chopped plum tomatoes
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper
1/2 cup chopped green onions
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
2 tablespoons all-purpose flour
2 eggs
1 cup evaporated milk

Directions

In a small bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes.
On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375° for 10 minutes. Cool completely.
Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling.
Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Refrigerate leftovers. Yield: 6-8 servings.

Originally published as Best-of-Show Tomato Quiche in Taste of Home August/September 2001, p25

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Best-of-Show Tomato Quiche

Best-of-Show Tomato Quiche

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Reviewed on Aug. 16, 2010 by niceli

This is a reliable brunch item in our house. I've made it over a dozen times and consider it a very flavorful, reliable recipe. The quality and type of cheese used can have a big impact on taste.

Reviewed on Jul. 20, 2010 by bubba73

I too thought this was a little bland the first time I made it. So I used the basic recipe but added 1 teaspoon garlic powder and 1/4 cup finely chopped green peppers. Instead of using dried basil I substituted about 4 fresh basil leaves finely shredded and used 1/2 cup sharp cheese instead of the cheddar. It was very very good. Give it a try!

Reviewed on Dec. 06, 2009 by gingerlovescake

I made this for a group of friends for brunch a few weeks ago and it was a hit! I loved it so much that i have another one in the oven as I'm tying this review! This ia a keeper for tomato lovers. (I also used store bought crust)

Reviewed on Dec. 02, 2009 by mprice07

I first tried this recipe for a meeting at work. Everyone loved it and asked for the recipe. I cheated a little and used a refrigerated pie crust. I will definitely make it again!

Reviewed on Sep. 16, 2009 by NKREat

I always look forward to making this recipe when my garden is overflowing w/ tomoatoes.

I take the easy way and use a store bought crust.

Also, use whatever cheese you have on hand.

Delicious