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Tomato Quiche Recipe
Tomato Quiche Recipe photo by Taste of Home

Tomato Quiche Recipe

Publisher Photo
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

Ingredients

  • 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.

Directions

  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.

Reviews for Tomato Quiche

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
Reviewed Oct. 5, 2013

Very good.

MY REVIEW
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.

MY REVIEW
Reviewed Sep. 13, 2013

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.

MY REVIEW
Reviewed Sep. 13, 2013

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 :)

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