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Tomato Quiche Recipe

Tomato Quiche Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 50 min. YIELD: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


  • 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.

Nutritional Facts

1 piece: 375 calories, 26g fat (14g saturated fat), 167mg cholesterol, 638mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 14g protein.

Reviews for Tomato Quiche

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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."

kirstycone User ID: 3913900 3307
Reviewed Oct. 5, 2013

"Very good."

Hannah0418 User ID: 1795891 4761
Reviewed Sep. 17, 2013

"Delish! I added 1/2lb bacon and only added 1/2 tsp salt because of the salty bacon. Will definitely make again."

kensmom User ID: 6368176 3306
Reviewed Sep. 13, 2013

"I made this recipe and as everyone else who commented, WE LOVED IT! I had too much filling and RachelLeslie gave excellent advise for that in her review. I am going to try pepper-jack cheese this time as we like spicy. I will make this many times again I'm sure. Great recipe."

OhYummy! User ID: 5663402 5252
Reviewed Sep. 13, 2013

"I made this in a 11 inch tart pan - came out great! I added some basil but I loved it just as is...and great to have leftovers. However, what is nice about quiche recipes is you can customize / improvise to fit what you time, I'll use some ham or bacon and add some jalapeno peppers. Feta cheese & spinach would go well with the tomatoes to give it a Greek style. HELPFUL HINT: Plum tomatoes are best, less liquid. And, to remove the skin, add boiling water into a saucepan with the tomatoes. Let sit for about a minute. Now the skins will come off easily with a sharp knife. Thanks for the yummy recipe :)"

Yeslik User ID: 7354079 3265
Reviewed Jul. 29, 2013

"Delicious! I added 6 strips of chopped crisp bacon on top of the tomato mixture and used the cheddar cheese I had on hand. A can of chopped green chilies would be a great addition too - I'll try that next time."

geojudy User ID: 2149157 2332
Reviewed Jul. 27, 2013

"In the summer when I have fresh tomatoes I cook the tomato mixture and freeze it to have for making quiche in the winter."

02Leo1937 User ID: 2611993 4759
Reviewed Jul. 27, 2013

"Recipe great! As for those who wish to peel tomatoes, just select firm ripe tomatoes and take a spoon, scrape or rub this over the skin. Not to remove the skin but to make it let loose. Then you can peel the skin off the tomato with your fingers. Learned this from a 90 year old lady."

[email protected] User ID: 7188738 5248
Reviewed Jul. 26, 2013

"This will make 2 shallow or 1 deep dish pie. I like more flavor's in my quiche so I added some roasted red pepper, spinach and mushrooms - very tasty."

RachelLeslie User ID: 2784262 4758
Reviewed Jul. 26, 2013

"Excellent!TO THOSE WHO HAD TOO MUCH FILLING: the reference to large tomatoes means just use regular ones, I think, not grape/cherry-sized, but also not beefsteak tomatoes! You should aim for about 1-2 cups chopped & drained, no more. Plum tomatoes are perfect for quiche as they are not over-juicy. Good luck!"

dcscake_OH User ID: 228890 7526
Reviewed Jul. 26, 2013

"Loved this recipe and I have so many tomatoes in the summer, it is great. My family loves it too."

verniemack User ID: 3389660 199067
Reviewed Jun. 10, 2013

"FYI: This recipe makes TWO quiches! The first time I made this, I was so happy that two pie crusts came in the package because the amount of ingredients called for are way too much for one pie crust. But this recipe is so excellent, one quiche would not be enough for my family! Sometimes I add some diced ham or turkey to it too. This has definitely become a favorite dish in our household."

Bearlydone User ID: 7266132 2331
Reviewed May. 18, 2013

"Made this for a bridal shower and it was a big hit. Loved it, will make it again"

justathoughtable User ID: 7054883 6899
Reviewed Dec. 24, 2012

"I'm not a great cook and have never made a quiche, so maybe that's why I had a big disaster with this recipe. When I went to pour the egg mixture into the shell, I found i had way too much and it began to overflow. I had to scoop out some of the ingredients and leave out a good deal of the egg mixture. I have no idea if this will come out okay. Why did this happen to me and no one else??"

kknepper User ID: 3913152 7525
Reviewed Aug. 17, 2011

"Very tasty, my husband loved it. Used 1% milk in place of the cream, added 1 cup, kept other 1/2 cup half and half. The recipe turned out great would definitely make again"

talon49 User ID: 5185084 199066
Reviewed Apr. 11, 2011

"There are better quiche recipes than this one that have more flavor. Dull, tasteless, don't waste your time."

Margaret Mary Jannace User ID: 4434642 5351
Reviewed Feb. 18, 2010

"Delicious recipe! Could anyone tell me how to peel a fresh tomato. I tried peeling by boiling the tomato first. Quite messy. Finally got the skin off but there must be an easier way!"

amcoffeebean User ID: 3469687 4835
Reviewed Feb. 12, 2010

"This was fabulous, got rave reviews from the gals at brunch. I did substitute whole milk for the cream because I forgot to buy cream, used 5 eggs instead of 4 in case the whole milk wouldn't let it set, came at perfect."

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