Tomato Quiche
Delight in the rustic elegance of this Tomato Quiche, a vibrant dish that brings together the sweetness of ripe tomatoes, the creaminess of mozzarella, and the fresh flavors of basil and parsley. This recipe features a flaky pie crust, blind-baked to perfection, and filled with a rich custard made from eggs, heavy cream, and a hint of seasoning, ensuring every bite is a symphony of savory goodness. Layered with thinly sliced tomatoes that are prepped to prevent sogginess, this quiche offers a firm yet luscious texture with a golden, cheesy top. Perfect for brunch, lunch, or a light dinner, this easy-to-make Tomato Quiche is a showstopper on any table. Serve warm or at room temperature with a crisp side salad for a meal that’s both comforting and sophisticated.
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Recipe Information
Ingredients
- 1 piece Pie crust (homemade or store-bought)
- 3 pieces Large ripe tomatoes
- 1.5 cups Shredded mozzarella cheese
- 1 cup Heavy cream
- 3 pieces Large eggs
- 2 tablespoons Fresh basil leaves, chopped
- 1 tablespoon Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Place the pie crust into a 9-inch tart or pie pan and trim the edges if necessary. Prick the bottom of the crust with a fork to prevent bubbling.
Blind bake the crust by placing parchment paper over it and adding pie weights (or dried beans) to keep it flat. Bake for 10 minutes, then remove the weights and parchment paper. Bake for another 5 minutes until lightly golden. Set aside to cool.
Thinly slice the tomatoes and place them on a clean kitchen towel or paper towels. Lightly sprinkle with salt and let them sit for 10 minutes to release excess liquid. Pat dry with another towel to ensure the quiche doesn't become watery.
In a medium bowl, whisk together the eggs, heavy cream, salt, black pepper, garlic powder, and olive oil until smooth.
Sprinkle 1 cup of shredded mozzarella cheese evenly over the bottom of the pre-baked crust.
Layer the tomato slices on top of the cheese, slightly overlapping them. Sprinkle the chopped basil and parsley evenly over the tomatoes.
Pour the egg and cream mixture gently over the tomatoes and herbs, allowing it to settle evenly.
Sprinkle the remaining 0.5 cup of mozzarella cheese over the top.
Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.5 g | 280% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 4790 mg | 208% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 19.0 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1393 mg | 107% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1686 mg | 36% | |
*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.
