Tomato Quiche Recipe
- 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
- 1. In a large skillet over medium-high heat, 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.
1 piece: 375 calories, 26g fat (14g saturated fat), 167mg cholesterol, 638mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 14g protein
Reviews for Tomato Quiche
"I would give this 5 stars for taste, 4 stars on prep. I could only find a 9.5 frozen crust, so that's what I used. I should have listened to one of the other reviewers who used less half and half. I will do that for next time, maybe even make it only 3 eggs, since mine overflowed in the oven (yikes!).Peeling, de-seeding and chopping the tomatoes was a bit of a pain, hence the 4 stars for prep. Instead of 1C chopped onion, I used 1/2C onion, 1/4C red bell pepper, 1/4C real bacon bits. I cooked the red pepper and onion together, then threw the bacon in with the tomatoes. Since I used bacon, which has a lot of salt, I only did 1/2tsp salt. For the reviewer who said it was too salty, did you use salted butter? That may have made a difference. My tomato mixture was a bit mushy by the end, but it still tasted delicious.When I cooked the quiche in the oven, I put it at 425, then when 10 minutes were up, just lowered the temperature, keeping the quiche inside. It took about 38 additional minutes for ours to be done. The bottom of my quiche was a bit soggy, perhaps because I had it on a baking sheet to catch any overflow. The taste was GREAT. I will definitely be making this again. Maybe in the future I will try some other ingredients, and do the tomato stuff much earlier."
"The flavour in this quiche is AMAZING! Don't substitute the butter for margarine, it really adds to the taste of the onion/tomato combination. Fantastic recipe."
"Delicious. A good choice when you have extra tomatoes from the garden."
"I made this for brunch, with a couple tweaks. I added a small head of chopped broccoli florets, one clove of crushed garlic to the onion mixture, and since my pie dish is just 9.5 inches, I added 1/4 cup less half and half. It was delicious! Everyone really enjoyed it, and it was great to make the day before and reheat that day. Would make again, and with other veggies added!"
"If you love Tomato Pie you will love Tomato Quiche. I added 4 strips of bacon, crumbled and a 1/4 tea of dried basil. I omitted the salt ingredient because of using bacon. Now our family is confused about which dish is their favorite. Nice problem to have. Make sure your tomatoes are as dry as you can get them or it will be soggy otherwise."
"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."
"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."
"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."
"Delish! I added 1/2lb bacon and only added 1/2 tsp salt because of the salty bacon. Will definitely make again."
"I made this recipe and as everyone else who commented, WE LOVED IT! I had too much filling and RachelLeslie gave excellent advise for that in her review. I am going to try pepper-jack cheese this time as we like spicy. I will make this many times again I'm sure. Great recipe."
"I made this in a 11 inch tart pan - came out great! I added some basil but I loved it just as is...and great to have leftovers. However, what is nice about quiche recipes is you can customize / improvise to fit what you like...next time, I'll use some ham or bacon and add some jalapeno peppers. Feta cheese & spinach would go well with the tomatoes to give it a Greek style. HELPFUL HINT: Plum tomatoes are best, less liquid. And, to remove the skin, add boiling water into a saucepan with the tomatoes. Let sit for about a minute. Now the skins will come off easily with a sharp knife. Thanks for the yummy recipe :)"
"Delicious! I added 6 strips of chopped crisp bacon on top of the tomato mixture and used the cheddar cheese I had on hand. A can of chopped green chilies would be a great addition too - I'll try that next time."
"In the summer when I have fresh tomatoes I cook the tomato mixture and freeze it to have for making quiche in the winter."
"Recipe great! As for those who wish to peel tomatoes, just select firm ripe tomatoes and take a spoon, scrape or rub this over the skin. Not to remove the skin but to make it let loose. Then you can peel the skin off the tomato with your fingers. Learned this from a 90 year old lady."
"This will make 2 shallow or 1 deep dish pie. I like more flavor's in my quiche so I added some roasted red pepper, spinach and mushrooms - very tasty."
"Excellent!TO THOSE WHO HAD TOO MUCH FILLING: the reference to large tomatoes means just use regular ones, I think, not grape/cherry-sized, but also not beefsteak tomatoes! You should aim for about 1-2 cups chopped & drained, no more. Plum tomatoes are perfect for quiche as they are not over-juicy. Good luck!"
"Loved this recipe and I have so many tomatoes in the summer, it is great. My family loves it too."
"FYI: This recipe makes TWO quiches! The first time I made this, I was so happy that two pie crusts came in the package because the amount of ingredients called for are way too much for one pie crust. But this recipe is so excellent, one quiche would not be enough for my family! Sometimes I add some diced ham or turkey to it too. This has definitely become a favorite dish in our household."
"Made this for a bridal shower and it was a big hit. Loved it, will make it again"
"I'm not a great cook and have never made a quiche, so maybe that's why I had a big disaster with this recipe. When I went to pour the egg mixture into the shell, I found i had way too much and it began to overflow. I had to scoop out some of the ingredients and leave out a good deal of the egg mixture. I have no idea if this will come out okay. Why did this happen to me and no one else??"
"Very tasty, my husband loved it. Used 1% milk in place of the cream, added 1 cup, kept other 1/2 cup half and half. The recipe turned out great would definitely make again"
"There are better quiche recipes than this one that have more flavor. Dull, tasteless, don't waste your time."
"Delicious recipe! Could anyone tell me how to peel a fresh tomato. I tried peeling by boiling the tomato first. Quite messy. Finally got the skin off but there must be an easier way!"
"This was fabulous, got rave reviews from the gals at brunch. I did substitute whole milk for the cream because I forgot to buy cream, used 5 eggs instead of 4 in case the whole milk wouldn't let it set, came at perfect."