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I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy!
This recipe is:
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Nutritional Facts 1 serving (1 piece) equals 375 calories, 26 g fat (14 g saturated fat), 167 mg cholesterol, 638 mg sodium, 21 g carbohydrate, 1 g fiber, 14 g protein.
Originally published as Tomato Quiche in Taste of Home August/September 1993, p25
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Jun. 10, 2013 by verniemack
FYI: This recipe makes TWO quiches! The first time I made this, I was so happy that two pie crusts came in the package because the amount of ingredients called for are way too much for one pie crust. But this recipe is so excellent, one quiche would not be enough for my family! Sometimes I add some diced ham or turkey to it too. This has definitely become a favorite dish in our household.
Reviewed on May. 18, 2013 by Bearlydone
Made this for a bridal shower and it was a big hit. Loved it, will make it again
Reviewed on Dec. 24, 2012 by justathoughtable
I'm not a great cook and have never made a quiche, so maybe that's why I had a big disaster with this recipe. When I went to pour the egg mixture into the shell, I found i had way too much and it began to overflow. I had to scoop out some of the ingredients and leave out a good deal of the egg mixture. I have no idea if this will come out okay. Why did this happen to me and no one else??
Reviewed on Aug. 17, 2011 by kknepper
Very tasty, my husband loved it. Used 1% milk in place of the cream, added 1 cup, kept other 1/2 cup half and half. The recipe turned out great would definitely make again
Reviewed on Apr. 11, 2011 by talon49
There are better quiche recipes than this one that have more flavor. Dull, tasteless, don't waste your time.
Reviewed on Feb. 18, 2010 by Margaret Mary Jannace
Delicious recipe! Could anyone tell me how to peel a fresh tomato. I tried peeling by boiling the tomato first. Quite messy. Finally got the skin off but there must be an easier way!
Reviewed on Feb. 12, 2010 by amcoffeebean
This was fabulous, got rave reviews from the gals at brunch. I did substitute whole milk for the cream because I forgot to buy cream, used 5 eggs instead of 4 in case the whole milk wouldn't let it set, came at perfect.
Reviewed on May. 07, 2009 by nosugar
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