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

Best-of-Show Tomato Quiche Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min. + standing
MAKES: 6-8 servings


  • 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
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Reviewed Aug. 30, 2014

Used a bought pie crust which shrunk a bit, so I cut the filling down slightly but still used 2 cups of tomatoes. This was so yummy and normally I'm not a tomato eater!! Used mozzarella - think you could use any type of cheese in this recipe.

Reviewed Jul. 13, 2012

I found this recipe a few years ago in the Taste of Home magazine. I have a family that does NOT like tomatoes but for some reason this is a recipe they love and request when tomatoes are in season. It has become a summer favorite in my family. I don't always have swiss cheese on hand but it tastes good with whatever cheese I substitute.

Reviewed Jul. 13, 2012

Made this because my dad loves tomatoes, was very good. I used gruyere cheese in place of the swiss as we don't like swiss. Also the crust is kind of soft, I had to re-roll it as I could not pick it up. Maybe more flour?

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