This easy quiche recipe with tomatoes and cheese makes a savory, tender 9-inch quiche in about 1 hour. It serves 6 to 8 people and combines a flaky pie crust, juicy tomatoes, four eggs, half-and-half, fresh basil, and 1 cup of your favorite shredded cheese.
The finished quiche is creamy in the center, lightly crisp around the edges, and packed with bright tomato flavor beneath a golden layer of cheese. A quick tomato-draining step keeps the filling from becoming watery, while a 10- to 15-minute rest gives every slice a clean, tender texture.
Jump to RecipeWhy You’ll Love This Recipe
This tomato and cheese quiche is the kind of dependable recipe that feels special enough for brunch but simple enough for a weekday meal. The ingredient list is short, the preparation is straightforward, and the finished dish can be served warm, at room temperature, or chilled.
Every bite brings together buttery pastry, creamy custard, tangy cheese, and sweet-tart tomatoes. Fresh basil gives the quiche a garden-fresh finish, while optional garlic adds a gentle savory note without taking over the dish.
The recipe also gives you room to cook with what you have. Sharp cheddar makes the flavor familiar and bold, Gruyère or Swiss brings a nutty character, and mozzarella creates a mild, stretchy cheese topping.
If you enjoy tomato-forward comfort food, you may also like this creamy sun-dried tomato chicken recipe for another rich and savory dinner idea.
Ingredients You’ll Need
Start with one unbaked 9-inch refrigerated or homemade pie crust. A refrigerated crust keeps the recipe especially quick, while a homemade crust adds an extra buttery touch when you have more time.
- Tomatoes: Use 1 cup of halved cherry or grape tomatoes, or 2 medium ripe tomatoes sliced thinly.
- Cheese: Measure 1 cup shredded cheese. Sharp cheddar, Gruyère, Swiss, mozzarella, or a cheddar-Gruyère blend all work well.
- Custard: Four large eggs and 1 cup half-and-half create the reliable creamy structure for a 9-inch quiche.
- Seasoning: Use 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 tablespoon chopped fresh basil.
- Optional additions: Add 1 small minced garlic clove and 1 tablespoon grated Parmesan for extra savory flavor.
Choose tomatoes that look ripe but are not excessively soft. Very juicy tomatoes can release water into the custard, so drying or briefly cooking them before assembly is one of the most useful steps in the recipe.
For a sweet finish after brunch, keep our easy avocado banana muffins in mind. They make a pleasant addition to a breakfast spread without competing with the savory quiche.
How to Make It Step-by-Step
Step 1: Heat the oven to 375°F and position a rack in the center. Fit the pastry into a 9-inch pie plate or quiche dish, gently pressing it into the corners, then crimp the edge so it looks neat and holds the filling securely.
Step 2: If you want the crispest possible base, prick the bottom of the crust several times with a fork. Line it with parchment, add pie weights, and bake for 10 to 12 minutes, then carefully remove the weights and parchment.
Step 3: Prepare the tomatoes while the crust bakes. Pat halved cherry or grape tomatoes dry with paper towels, or pat thin tomato slices dry; if they are especially juicy, briefly roast or sauté them with 1 teaspoon olive oil until some moisture evaporates, then let them cool slightly.
Step 4: Sprinkle approximately half of the shredded cheese over the crust. Spread the tomatoes evenly over the cheese so each future slice receives some tomato, then scatter over the chopped basil and minced garlic if you are using it.
Step 5: Crack the four eggs into a bowl and whisk in the half-and-half, kosher salt, black pepper, and optional Parmesan. Continue whisking until the mixture is evenly blended, but do not worry about creating a large amount of foam.
Step 6: Pour the custard slowly into the crust, moving around the dish so it fills the spaces between the tomatoes. Pouring gradually helps keep the toppings in place and reduces the chance of spilling the liquid over the pastry edge.
Step 7: Sprinkle the remaining cheese over the surface. Place the quiche in the 375°F oven and bake for approximately 35 to 45 minutes, watching for set edges and a center that still has a slight, gentle wobble.
Step 8: If the crust begins to brown too quickly, protect the edge with a loose ring of foil. When the quiche is baked, transfer it to a rack and rest it for 10 to 15 minutes before slicing, then finish with extra basil.
Chef Tips for a Tender, Crisp Quiche
The most important texture tip is moisture control. Tomatoes contain plenty of water, and that liquid can thin the custard or make the bottom crust soft, so pat them dry, salt and drain them if needed, or cook them briefly before they go into the dish.
Use the optional pre-bake when you value a crisp base, especially if your tomatoes are very ripe. The 10- to 12-minute pre-bake gives the pastry a head start before the wet filling is added.
Do not judge doneness by a completely firm center. A slight wobble is desirable because the eggs continue cooking during the 10- to 15-minute resting period; baking until rigid can produce a dry or rubbery texture.
For even slices, allow the quiche to settle before cutting. A sharp knife works best, and wiping the blade between cuts keeps the layers attractive.
For another brunch-friendly baking project, try this quick cinnamon muffin recipe. Its warm spice profile pairs nicely with a savory breakfast table.
Cheese Choices and Flavor Variations
Sharp cheddar gives the quiche a familiar, full-bodied taste that stands up well to tomatoes. Gruyère and Swiss melt smoothly and add a nutty note, while mozzarella keeps the filling mild and pleasantly soft.
A cheddar-Gruyère blend is a particularly balanced option: cheddar contributes color and punch, while Gruyère brings depth. Parmesan is optional, but a tablespoon whisked into the custard adds a concentrated savory edge.
You can keep the tomato and basil combination simple, or vary the herbs according to the season. The listed method is designed around tomatoes, cheese, basil, and optional garlic, so any additions should be used modestly to preserve the quiche’s creamy structure.
For a special dessert after the meal, our banana Bundt cake with walnut cream cheese frosting makes a generous centerpiece.
Serving, Storage, and Reheating
Serve this quiche warm after its resting period, or let it cool to room temperature for a relaxed brunch buffet. A simple green salad, fresh fruit, roasted potatoes, or lightly dressed greens can round out the meal.
Store leftover slices covered in the refrigerator. To reheat, warm them gently until heated through rather than using intense heat that could toughen the custard; the quiche is also enjoyable cold or at room temperature.
When planning a gathering, bake the quiche earlier in the day and let it rest before serving. The flavors remain inviting as it cools, and the set custard makes transport and slicing much easier.
If you are planning a larger dessert table, this easy homemade apple pie is another comforting choice for a classic finish.
Easy Quiche With Tomatoes and Cheese
Ingredients
Method
- Heat the oven to 375°F. Fit the unbaked pastry into a 9-inch pie plate or quiche dish and crimp the edge.
- For a crisper crust, prick the pastry base with a fork, line it with parchment, add pie weights, and bake for 10 to 12 minutes. Remove the parchment and weights.
- Pat the tomatoes dry. If they are very juicy, briefly roast or sauté them with 1 teaspoon olive oil until some moisture evaporates, then cool them slightly.
- Sprinkle about half of the shredded cheese over the crust. Arrange the tomatoes over the cheese, then add the chopped basil and minced garlic if using.
- Whisk the eggs, half-and-half, kosher salt, black pepper, and Parmesan if using until evenly combined. Slowly pour the custard into the crust.
- Scatter the remaining cheese over the top. Bake at 375°F for approximately 35 to 45 minutes, until the edges are set and the center has a slight, gentle wobble.
- If the crust browns too quickly, cover its edge loosely with foil. Let the baked quiche rest for 10 to 15 minutes, then garnish with fresh basil and slice.
Notes
Final Thoughts
This easy quiche recipe with tomatoes and cheese delivers a reliable combination of crisp pastry, creamy egg custard, bright tomatoes, fragrant basil, and bubbling cheese. It takes about 15 to 20 minutes to prepare, bakes for 35 to 45 minutes, and yields 6 to 8 satisfying servings.
Remember the two details that make the biggest difference: remove excess moisture from the tomatoes and take the quiche from the oven while the center still has a gentle wobble. After a 10- to 15-minute rest, you will have tender, flavorful slices ready for breakfast, brunch, lunch, or dinner.