Tomato Onion Quiche
Elevate your brunch game with this irresistible Tomato Onion Quiche, a savory masterpiece that brings rustic charm and rich flavor to your table. Featuring a buttery, homemade pastry crust as its foundation, this quiche is filled with layers of sweet caramelized onions and juicy, perfectly seasoned tomatoes. A creamy custard mixture—enhanced with Parmesan cheese and fresh basil—envelops the ingredients, baking to golden perfection for a dish that's as visually stunning as it is delicious. Perfect for breakfast, lunch, or a light dinner, this quiche is easy to make yet impressively elegant, making it a crowd-pleaser for your next gathering.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsalted butter
- 3 tablespoons cold water
- 1 tablespoons olive oil
- 1 large yellow onion
- 2 medium tomatoes
- 3 eggs
- 1 cups heavy cream
- 0.5 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups grated Parmesan cheese
- 2 tablespoons fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
To make the pastry crust, combine the flour and a pinch of salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs.
Add cold water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
While the dough chills, heat olive oil in a skillet over medium heat. Slice the onion thinly and sauté until caramelized, about 10-12 minutes. Set aside to cool.
Slice the tomatoes thinly and pat them dry with a paper towel to remove excess moisture. Set aside.
In a medium bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until smooth. Stir in the Parmesan cheese and chopped basil.
Roll out the chilled dough on a lightly floured surface into a circle large enough to fit a 9-inch tart or pie pan. Gently press the dough into the pan and trim the edges. Prick the base with a fork to prevent puffing.
Blind bake the crust: Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and parchment and bake for an additional 5 minutes. Let cool slightly.
Spread the caramelized onions evenly over the bottom of the crust. Layer the tomato slices on top.
Pour the egg and cream mixture over the onions and tomatoes, ensuring everything is evenly covered.
Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and lightly golden on top.
Allow the quiche to cool for 10 minutes before slicing. Garnish with additional fresh basil leaves if desired.
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.3 g | 222% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 973 mg | 324% | |
| Sodium | 2228 mg | 97% | |
| Total Carbohydrate | 146.0 g | 53% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 19.7 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 773 mg | 59% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1361 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
