Tomato Quiche
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
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 large eggs, room temperature
- 1-1/2 cups half-and-half cream
Reviews
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.
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!
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.
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!
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.
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!!;
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.
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.
Delicious. A good choice when you have extra tomatoes from the garden.
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!