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

Best-of-Show Tomato Quiche Recipe

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4.5 11 12
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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.
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min. + standing
MAKES:6-8 servings
Contest Winning Test Kitchen Approved
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

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Reviewed Oct. 10, 2014

"This quiche is the bomb! No wonder it won the Grand Prize so many years ago!! It's best in the summer when tomatoes are at their best. I also use a 10" pie plate, not 9". I think it needs a bit more room with all that goes into it."

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?"

Reviewed Aug. 16, 2010

"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."

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