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Tomato Onion Quiche

 Tomato Onion Quiche
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
3 ServingsPrep: 20 min. Bake: 45 min. + standing


  • 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


  • 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.
  • 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.
  • 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.

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Tomato Onion Quiche (continued)

Nutritional Facts: 1 piece equals 436 calories, 26 g fat (13 g saturated fat), 265 mg cholesterol, 516 mg sodium, 26 g carbohydrate, 2 g fiber, 22 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.