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Tomato Onion Quiche

This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey. I especially enjoy it in summer with vine-ripe tomatoes and fresh basil. —Sherri Crews, St. Augustine, Florida
  • Total Time
    Prep: 20 min. Bake: 45 min. + standing
  • Makes
    3 servings

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup sliced sweet onion
  • 2 small plum tomatoes, seeded and thinly sliced
  • 3 medium fresh mushrooms, thinly sliced
  • 1/4 cup shredded Parmesan cheese
  • 3 large eggs
  • 1/2 cup half-and-half cream
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme

Directions

  • Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
  • Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top.
  • Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 436 calories, 26g fat (13g saturated fat), 265mg cholesterol, 516mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 22g protein.

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Reviews

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Average Rating:
  • daisywilken
    Mar 12, 2016

    did anyone try to double and cook in 9inch pan? how long would you cook it? I really want to try it with friends, but need to make bigger

  • tsuop
    Mar 12, 2016

    The only change I made was less onion, just not that big on onions. OH & I made my own pie crust. This is great!!

  • tjbakes
    Aug 9, 2013

    This really exceeded my expectations! Only alteration was increasing the cheese amounts. We really like cheese. Mozzarella was a little more than 1 1/2 C and parmesan was about 1/2 C.

  • riehle90
    Aug 3, 2013

    No comment left

  • Den.Stallings
    Aug 2, 2013

    No comment left

  • sandyraebriggs
    Aug 1, 2013

    No comment left

  • maryannt
    Aug 1, 2013

    No comment left

  • jmeyers
    Jul 17, 2013

    No comment left

  • shmemily8
    Jul 19, 2009

    This is really really good. I've made it twice so far and have gotten rave reviews every time.