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Best-of-Show Tomato Quiche

 Best-of-Show Tomato Quiche
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.
6-8 ServingsPrep: 20 min. + chilling Bake: 50 min. + standing


  • 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 Eggland's Best Eggs
  • 1 cup evaporated milk


  • 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

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Best-of-Show Tomato Quiche (continued)

Directions (continued)

  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.