Tomato Quiche

By Ellie

6 Person

70 Minutes

375 Calories

I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy!

Ingredients

1-1/2 cups half-and-half cream
4 large eggs, room temperature
1 unbaked pastry shell (10 inches)
2 cups (8 ounces) Monterey Jack cheese, divided
1/4 tsp. dried thyme
1/4 tsp. pepper
1 tsp. salt
4 large tomatoes, peeled, seeded, chopped and drained
2 tbsp. butter
1 cup chopped onion

Method

01

In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes. Remove from the heat.
02

Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese.
03

In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie shell.
04

Bake at 425℉ for 10 minutes. Reduce heat to 325℉; bake 40 minutes longer or until top begins to brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Related Tags

Tomato Quiche

4.9

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 375 Kcal
Prep Time 20 Mins
Cook Time 50 Mins
Total Time 70 Mins

02 Ingredients

1-1/2 cups half-and-half cream

4 large eggs, room temperature

1 unbaked pastry shell (10 inches)

2 cups (8 ounces) Monterey Jack cheese, divided

1/4 tsp. dried thyme

1/4 tsp. pepper

1 tsp. salt

4 large tomatoes, peeled, seeded, chopped and drained

2 tbsp. butter

1 cup chopped onion

03 Method

Step 1

In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes. Remove from the heat.

Step 2

Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese.

Step 3

In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie shell.

Step 4

Bake at 425℉ for 10 minutes. Reduce heat to 325℉; bake 40 minutes longer or until top begins to brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

04 Author