Tomato Thyme Quiche
Bright, savory, and utterly comforting, this Tomato Thyme Quiche is the perfect dish to elevate any brunch, lunch, or light dinner. Featuring a buttery pre-made pie crust filled with a rich custard made from eggs, heavy cream, and whole milk, this recipe achieves the ideal balance of creamy and airy. Juicy, lightly sautéed cherry tomatoes bring a burst of freshness, while fragrant sprigs of fresh thyme and melted Gruyère cheese infuse every bite with aromatic, gourmet flavor. With just 20 minutes of prep time and an elegant presentation, this quiche is both simple to make and impressive enough to serve to guests. Enjoy it warm or at room temperature for a satisfying, crowd-pleasing meal that pairs beautifully with a crisp salad or a glass of chilled white wine. Perfect for showcasing seasonal produce, this Tomato Thyme Quiche is a true celebration of simplicity and flavor.
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Recipe Information
Ingredients
- 1 9-inch pre-made pie crust
- 1.5 cups cherry tomatoes
- 2 teaspoons fresh thyme leaves
- 4 large eggs
- 1 cup heavy cream
- 0.5 cups whole milk
- 1 cup grated Gruyère cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pre-made pie crust and fit it into a 9-inch pie dish. Trim any overhang and crimp the edges as desired.
Line the crust with parchment paper or aluminum foil, then fill with pie weights or dried beans. Bake the crust for 10 minutes to par-bake.
Remove the weights and parchment/foil, and bake for an additional 5 minutes until lightly golden. Set the crust aside to cool.
While the crust is cooling, slice the cherry tomatoes in half. Heat the olive oil in a small skillet over medium heat and cook the tomatoes lightly for 3–4 minutes until slightly softened. Set aside.
In a medium bowl, whisk together the eggs, heavy cream, whole milk, salt, and black pepper until smooth.
Spread the grated Gruyère cheese evenly over the bottom of the par-baked crust.
Layer the cooked cherry tomatoes over the cheese, then sprinkle the fresh thyme leaves on top.
Carefully pour the egg mixture over the tomatoes and cheese, filling the crust almost to the top. Be careful not to overfill.
Place the quiche on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the center is just set and the top is lightly golden.
Remove the quiche from the oven and allow it to cool for 10 minutes before slicing and serving.
Serve warm or at room temperature for a delicious and satisfying meal!
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 383 mg | 17% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.4 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 236 mg | 18% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 190 mg | 4% | |
*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.
