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Tomato Quiche Recipe
Tomato Quiche Recipe photo by Taste of Home

Tomato Quiche Recipe

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I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy! —Heidi Anne Quinn, West Kingston, Rhode Island
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 6-8 servings


  • 1 cup chopped onion
  • 2 tablespoons butter
  • 4 large tomatoes, peeled, seeded, chopped and drained
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 2 cups (8 ounces) Monterey Jack cheese, divided
  • 1 unbaked pastry shell (10 inches)
  • 4 eggs
  • 1-1/2 cups half-and-half cream

Nutritional Facts

1 serving (1 piece) equals 375 calories, 26 g fat (14 g saturated fat), 167 mg cholesterol, 638 mg sodium, 21 g carbohydrate, 1 g fiber, 14 g protein.


  1. In a large skillet, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes. Remove from the heat.
  2. Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese.
  3. In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie shell.
  4. Bake at 425° for 10 minutes. Reduce heat to 325°; bake 40 minutes longer or until top begins to brown and a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6-8 servings.
Originally published as Tomato Quiche in Taste of Home August/September 1993, p25

Nutritional Facts

1 serving (1 piece) equals 375 calories, 26 g fat (14 g saturated fat), 167 mg cholesterol, 638 mg sodium, 21 g carbohydrate, 1 g fiber, 14 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Sep. 10, 2014

"I really liked this dish and am surprised no other reviews mentioned how salty it is.I will definitely make it again but will omit salt completely I am not normally so salt sensitive,even my boyfriend commented about it,and he never comments about salt. Otherwise,had great flavor.I used 9inch pie crust,couldn't fit all cream/cheese mixture in,definitely use 10 inch crust."

Reviewed Sep. 5, 2014

"I made this using Roma tomatoes from my garden. I seeded and peeled and chopped enough to make 2 cups. When I evaporated the water there was just enough tomatoes to cover the bottom of my deep dish 10 pie pan. I also used fresh thyme as I didn't have any dried time in my cupboard. I didn't have the same problem as other people who wrote they had too much filling. I actually use 5 eggs to get the filling to the top! My family loves this recipe."

Reviewed Aug. 12, 2014

"This is a great recipe made as written and also a great basic recipe you can add your own favorites to. I like to add fresh basil to this. Thanks for a great recipe."

Reviewed Oct. 5, 2013

"Very good."

Reviewed Sep. 17, 2013

"Delish! I added 1/2lb bacon and only added 1/2 tsp salt because of the salty bacon. Will definitely make again."

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