Tomato Onion Quiche Recipe
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Tomato Onion Quiche Recipe

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This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey. I especially enjoy it in summer with vine-ripe tomatoes and fresh basil. —Sherri Crews, St. Augustine, Florida
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES:3 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES: 3 servings


  • 1 sheet refrigerated pie pastry
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup sliced sweet onion
  • 2 small plum tomatoes, seeded and thinly sliced
  • 3 medium fresh mushrooms, thinly sliced
  • 1/4 cup shredded Parmesan cheese
  • 3 eggs
  • 1/2 cup half-and-half cream
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme

Nutritional Facts

436 calories: 1 piece, 26g fat (13g saturated fat), 265mg cholesterol, 516mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 22g protein .


  1. Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
  2. Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top.
  3. Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 3 servings.
Originally published as Tomato Onion Quiche in Cooking for 2 Spring 2009, p33

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Reviewed Mar. 12, 2016

"did anyone try to double and cook in 9inch pan? how long would you cook it? I really want to try it with friends, but need to make bigger"

Reviewed Mar. 12, 2016

"The only change I made was less onion, just not that big on onions. OH & I made my own pie crust. This is great!!"

Reviewed Aug. 9, 2013

"This really exceeded my expectations! Only alteration was increasing the cheese amounts. We really like cheese. Mozzarella was a little more than 1 1/2 C and parmesan was about 1/2 C."

Reviewed Jul. 19, 2009

"This is really really good. I've made it twice so far and have gotten rave reviews every time."

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