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Tomato Quiche

Name: Tomato Quiche
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: Dough for single-crust deep-dish pie; 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 Monterey Jack cheese, divided; 4 large eggs, room temperature; 1-1/2 cups half-and-half cream

37 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 50 min.

Makes

8 servings

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

Tomato Quiche Recipe photo by Taste of Home

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Ingredients

Dough for single-crust deep-dish pie
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 Monterey Jack cheese, divided
4 large eggs, room temperature
1-1/2 cups half-and-half cream

Directions

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
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, 10-15 minutes. Remove from the heat.
Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling.
Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

Editor's Note

Dough for single-crust deep-dish pie: Combine 1-1/2 cups all-purpose flour and 1/4 tsp. salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 484 calories, 35g fat (21g saturated fat), 191mg cholesterol, 757mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 15g protein.

Reviews

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Average Rating:

annlindblad
Aug 16, 2020
Hubby loved this -great way to use garden fresh tomatoes - he always plants too many!
Catbird513
Jul 29, 2020
I made this recipe almost exactly as written. Only thing I did different was add some fresh basil and garlic. Loved this recipe. I will be adding this to my collection! Thank you for sharing!
oreo95
Jun 25, 2020
Made recipe almost exact. Omitted the salt because of salt in cheese (just personal preference. Will make again, but will cut back on onion and butter. Onion almost overpowered the tomato. Love quiche with salad during these hot summer months. Thanks Heidi
Marian
May 20, 2020
I have been making this EXACT recipe since at least 1994. I thought that this recipe came with my original MasterCook software and that it was created by a woman named Elizabeth Powell, but I can't find any evidence of this anwhere. Anyway, this is a wonderful recipe and is the only quiche I like. I once made it for a buffet where the French mother of one of my friends complimented me on it and could not believe that I am not French!
Spotted-Doe
Apr 2, 2020
Wonderful dish I've made numerous times over the years. I threw away the rest of my quiche recipes because this one is SO delicious. The only change I ever made was adding some bacon once but I actually prefer it without. With ripe tomatoes you don't want to cover that flavor up.
ahmom
Apr 1, 2020
This was a wonderful dish! For those who found it too liquidy, you didn't prepare the tomatoes correctly. Drain them well then cook them
Stephanie
Aug 8, 2019
This is one of the best quiches I have ever had. I used a variety of tomatoes from my garden. I did not peel them or seed them. I just cut them up and cooked them a little longer. I also baked it about 12 minutes longer due to some tomatoes being juicier. It was was so good that I will cook up the mixure as stated below and use this winter. i did not change the recipe ingredients at all.
sgronholz
Oct 31, 2018
Wow…what a great recipe! It took a little extra time to cook the tomatoes down, but the end result was well worth it! My husband and I liked it so much that I froze a couple of batches of the tomato-onion mixture (using my homegrown tomatoes and onions) so we can enjoy this during the winter months! As a volunteer Field Editor for TOH, I highly recommend this recipe!
Linda
May 27, 2018
I Think It would have been very good but very Salty and I like salt. Thought I may have made a mistake but made 3 for a bridal shower and they were all Salty . I was disappointed . I would probably use 1/4 teaspoon of salt. I also used a deep dish pan but was unable to fit all the eggs and cream. So do you best to find a Larger pie crust.
Grammy Debbie
Aug 16, 2017
DELICIOUS! I made the recipe as directed except I had some evaporated milk in the can I needed to use up, so I replaced some of the cream with that. A great way to use up the abundance of tomatoes we have in our garden. Fortunately, our tomatoes are HUGE and have very few seeds along with being easy to peel. We will definitely be keeping this recipe!