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Easy Quiche Recipe With Tomatoes and Cheese That Delivers

Easy Quiche With Tomatoes and Cheese

A savory 9-inch tomato and cheese quiche made with a flaky pie crust, creamy egg custard, fresh basil, and your choice of shredded cheese. It serves 6 to 8 and is excellent for breakfast, brunch, lunch, or a light dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 9-inch crust Unbaked refrigerated or homemade pie crust
  • 1 cup Cherry or grape tomatoes, halved, or medium ripe tomatoes, thinly sliced
  • 1 cup Shredded cheese, such as sharp cheddar, Gruyère, Swiss, mozzarella, or a cheddar-Gruyère blend
  • 4 Large eggs
  • 1 cup Half-and-half
Seasonings and Flavorings
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1 tablespoon Fresh basil, chopped, plus extra for garnish
  • 1 optional Small garlic clove, minced
  • 1 tablespoon, optional Grated Parmesan
For the Tomatoes
  • 1 teaspoon, if sautéing or roasting Olive oil

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Fit the unbaked pastry into a 9-inch pie plate or quiche dish and crimp the edge.
  2. 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.
  3. 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.
  4. 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.
  5. Whisk the eggs, half-and-half, kosher salt, black pepper, and Parmesan if using until evenly combined. Slowly pour the custard into the crust.
  6. 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.
  7. 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

For the best texture, remove excess moisture from the tomatoes before assembling the quiche. Do not overbake; the center should have a slight wobble because it continues cooking as it rests.