Tomato Quiche Recipe
Tomato Quiche Recipe photo by Taste of Home
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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
Featured In: Top 10 Quiche Recipes
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 piece: 375 calories, 26g fat (14g saturated fat), 167mg cholesterol, 638mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 14g protein.


  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.
Originally published as Tomato Quiche in Taste of Home August/September 1993, p25

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JBurgh22 User ID: 8408214 267830
Reviewed Jun. 10, 2017

"This was really good. I blind baked the crust and used 1 can of diced tomatoes (14.5 oz). I also added about 8 oz of fresh mushroom that I cooked up with the onions."

quittellinmeallusernamesrtakn User ID: 8888548 250095
Reviewed Jul. 5, 2016

"This was great! I made a number of changes based on what I had on hand: I had 4-5 slices salami leftover that was cut about width of nickel, & I Julienne cut it & saut?ed a big whole vidalia onion with it (I did NOT use any butter). I sliced 5 med-sized garden tomatoes in half & squeezed most of seeds out & then coarsely chopped up (didn't peel.) I didn't have thyme so put some tarragon in instead. I let tom mixture cook down like recipe said b/c otherwise it would've been very watery. I didn't have pie crust & wanted to use leftover sliced roasted garlic sandwich bread from bakery- sprayed glass pie pan w/nonstick spray & laid bread in bottom to cover. Sprinkled half of a pt sized container (actually 5oz container) of freshly shaved parmasean over bread. Then added tomato mixture & topped w/rest of cheese. I then poured milk/egg mixture over it, & I was afraid would overflow, so didn't pour it all. After a min it was sinking in some and was able to pour rest of it on. Baked as recipe said & didn't overflow & browned up nicely. The salami & the onions really went well with the tom, cheese, & eggs! Yum yum yum!!;"

PrplMonky5 User ID: 6612040 246964
Reviewed Apr. 11, 2016

"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."

rozzykins User ID: 8722619 242821
Reviewed Jan. 29, 2016

"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."

jeannewirtanen User ID: 8535790 233237
Reviewed Sep. 21, 2015

"Delicious. A good choice when you have extra tomatoes from the garden."

Amella1121 User ID: 8303548 223313
Reviewed Mar. 22, 2015

"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!"

rebelwithoutaclue User ID: 4288906 221479
Reviewed Feb. 27, 2015

"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."

deedydog User ID: 7982117 5662
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."

susannday User ID: 831071 7608
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."

joycerm53 User ID: 703299 4824
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."

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