Fresh Tomato Quiche A Delicious and Easy Recipe
User Reviews
5
Fresh Tomato Quiche A Delicious and Easy Recipe
Description
The recipe starts with lining a 10-inch tart pan with prepared pastry dough pressed firmly against the sides to prevent air pockets. Ripe tomatoes halved and seasoned with salt and pepper are sautéed cut-side down in unsalted butter for a few minutes until tender but intact. These are arranged cut-side up in the crust-lined pan.
A mixture of eggs, heavy cream, salt, and pepper is whisked until smooth and poured evenly over the tomatoes, along with grated Gruyere cheese sprinkled on top and around them. Baking at 400°F initially cooks the custard and browns the top, achieving a golden color and fully set center. A removable bottom tart pan facilitates easy serving.
Preheating the oven fully and a partial blind bake of the crust helps prevent sogginess. Covering the quiche with foil partway through baking and reducing the temperature protects the crust and promotes even cooking. The resulting quiche is creamy and tender with a rich cheesy, buttery flavor and a fresh tomato brightness.
This quiche is suitable for brunch or light meals, pairing well with salads or roasted vegetables.
Ingredients
- 1 pastry dough sheet form
- 6 egg
- ½ cup heavy cream
- ¾ cup gruyere cheese grated
- 2 tablespoons butter unsalted
- salt to taste
- black pepper to taste
- 12 tomato or 6 to 8 small to medium tomatoes, Campari
Instructions
- Preheat the oven to 400F.
- Using a 10” removable bottom tarte pan, butter the sides and the bottom well. Line with a round parchment paper and roll your pastry dough sheet over it. Push along the sides to ensure no pockets are formed, and press around the scalloped edges of the pan.
- Slice the tomatoes in half crosswise. Season with salt and pepper. In a large skillet over medium-high heat, melt the butter, add the tomatoes half-cut side facing the skillet, and sauté for 2 to 3 minutes. You want the tomatoes soft but not falling apart.
- Remove the tomatoes from the skillet, and with the help of cooking tongs, place them cut side up into the prepared tart pan.
- In a small bowl whisk the eggs, heavy cream, salt, and pepper until well blended.
- Add the gruyere cheese over your tomatoes and around it. Pour the egg cream mixture over it and bake in the middle rack in the hot oven for 20 minutes. The top will turn a beautiful golden color.
Notes
- Place a baking tray in the oven to catch any overflow during baking, keeping your oven clean.
- Check doneness by the custard's golden color and a clean knife inserted in the center.
- Prevent a soggy crust by preheating the oven fully and baking at 400°F for at least 10 minutes, which seals the crust quickly.
- Cover the quiche with aluminum foil halfway through baking, reduce heat to 375°F, then remove the foil later to allow crust browning.
- Pre-cooking tomatoes cut side down reduces extra moisture, softens them, and shortens baking time to keep the quiche from becoming soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 17g | 34% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 321mg | 107% |
| Sodium | 282mg | 12% |
| Potassium | 262mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1628IU | 33% |
| Vitamin C | 7mg | 8% |
| Calcium | 313mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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