0 from 21 votes
Fresh Tomato Quiche A Delicious and Easy Recipe
With the abundance of summer tomatoes, a simple but flavorful tomato quiche is one of the best dinners you can make any night of the week.
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
- 6 eggs
- ½ cup heavy cream
- ¾ cup gruyere cheese grated
- 2 tablespoons unsalted butter
- salt and pepper to taste
- 12 Campari tomatoes - or 6 to 8 small to medium tomatoes
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 - This helps catch any quiche that may overflow.
- How to know when your quiche is done - The custard mixture will be a beautiful golden color, and the middle is set when you insert a knife in the center, and it comes out clean.
- To prevent a soggy bottom - ensure your oven is fully pre-heated at 400 degrees F and bake your quiche for at least 10 minutes.
- This will seal in your crust by fast cooking it and not allowing the extra moisture to create a soggy bottom.
- I recommend placing a sheet of aluminum foil over your quiche. Halfway through baking, lower the heat to 375 degrees F and remove the foil to allow a beautiful crust to form.
- Pre-cooking the tomatoes for a couple of minutes - Cooking the tomatoes cut side down on a skillet removes some of the liquid and makes them softer, making the baking time shorter and your quiche less soggy.
Nutrition Information
Calories
357kcal
(18%)
Carbohydrates
3g
(1%)
Protein
17g
(34%)
Fat
31g
(48%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
321mg
(107%)
Sodium
282mg
(12%)
Potassium
262mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1628IU
(33%)
Vitamin C
7mg
(8%)
Calcium
313mg
(31%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
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.