5 from 21 votes
Fresh Tomato Quiche A Delicious and Easy Recipe
This Fresh Tomato Quiche features a buttery pastry crust filled with sautéed tomato halves, a mixture of eggs and cream, and grated Gruyere cheese, baked until the custard is set and the top is golden. The tomatoes are briefly cooked cut-side down before baking to reduce moisture and enhance softness, resulting in a savory custard with a rich tomato flavor and a slightly crisp crust.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
people
Calories:
357 kcal
Course:
Dinner
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 357
% 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.