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Tomato Quiche

4

0 min

Tomato Quiche

Tomato Quiche Photo 1

Category

Egg appetizer

Time

0 min

Serving

6 persons

Calories

379

Rating

4.00★ (240)

Cuisine

Author: Victoria Buriak
This delicious tomato quiche is a combination of a couple of recipes that I've made before. It's easy to prepare and looks great!

Ingredients

  • (9-inch) unbaked deep dish pie crust: 1 piece
  • olive oil: 1 Tbsp
  • onion: 1 piece (sliced)
  • tomatoes: 2 piece (sliced)
  • all-purpose flour: 2 Tbsp
  • basil: 2 tsp (dried)
  • eggs: 3 piece (beaten)
  • milk: 0.5 cup
  • salt and pepper: (to taste)
  • ½ cups shredded Colby-Monterey Jack cheese: 1 piece (divided)

Metric Conversion

Stages of cooking

Tomato Quiche Photo 21
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  1. Preheat the oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
    Tomato Quiche Photo 2
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté in the same skillet for 1 minute on each side. Whisk eggs and milk together in a bowl until smooth; season with salt and pepper.
    Tomato Quiche Photo 3
  3. Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture; sprinkle remaining 1/2 cup shredded cheese on top.
    Tomato Quiche Photo 4
  4. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to bake until filling is puffed and golden brown, about 15 to 20 minutes. Serve warm.
    Tomato Quiche Photo 5

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