Best-of-Show Tomato Quiche
Total TimePrep: 20 min. + chilling Bake: 50 min. + standing
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup shortening
- 4 to 5 tablespoons cold water
- 2 cups chopped plum tomatoes
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/8 teaspoon pepper
- 1/2 cup chopped green onions
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Swiss cheese
- 2 tablespoons all-purpose flour
- 2 eggs
- 1 cup evaporated milk
- In a small bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes.
- On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375° for 10 minutes. Cool completely.
- Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling.
- Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
- Refrigerate leftovers.
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Oct 10, 2014
This quiche is the bomb! No wonder it won the Grand Prize so many years ago!! It's best in the summer when tomatoes are at their best. I also use a 10" pie plate, not 9". I think it needs a bit more room with all that goes into it.
Aug 30, 2014
Used a bought pie crust which shrunk a bit, so I cut the filling down slightly but still used 2 cups of tomatoes. This was so yummy and normally I'm not a tomato eater!! Used mozzarella - think you could use any type of cheese in this recipe.
Jul 13, 2012
I found this recipe a few years ago in the Taste of Home magazine. I have a family that does NOT like tomatoes but for some reason this is a recipe they love and request when tomatoes are in season. It has become a summer favorite in my family. I don't always have swiss cheese on hand but it tastes good with whatever cheese I substitute.
Jul 13, 2012
Made this because my dad loves tomatoes, was very good. I used gruyere cheese in place of the swiss as we don't like swiss. Also the crust is kind of soft, I had to re-roll it as I could not pick it up. Maybe more flour?
Aug 16, 2010
This is a reliable brunch item in our house. I've made it over a dozen times and consider it a very flavorful, reliable recipe. The quality and type of cheese used can have a big impact on taste.
Jul 20, 2010
I too thought this was a little bland the first time I made it. So I used the basic recipe but added 1 teaspoon garlic powder and 1/4 cup finely chopped green peppers. Instead of using dried basil I substituted about 4 fresh basil leaves finely shredded and used 1/2 cup sharp cheese instead of the cheddar. It was very very good. Give it a try!
Dec 6, 2009
I made this for a group of friends for brunch a few weeks ago and it was a hit! I loved it so much that i have another one in the oven as I'm tying this review! This ia a keeper for tomato lovers. (I also used store bought crust)
Dec 2, 2009
I first tried this recipe for a meeting at work. Everyone loved it and asked for the recipe. I cheated a little and used a refrigerated pie crust. I will definitely make it again!
Sep 16, 2009
I always look forward to making this recipe when my garden is overflowing w/ tomoatoes.I take the easy way and use a store bought crust.Also, use whatever cheese you have on hand.Delicious
Jun 28, 2009
This quiche looked good but was bland and boring. I would not make this again.