Tomato and Basil Quiche

Tomato and Basil Quiche

Karen Griffin 0

"This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!"

Ingredients 1 h {{adjustedServings}} servings 378 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
  3. Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
  4. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.
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Reviews 156

  1. 207 Ratings


I made this by the recipe last week. My husband thought it was great, and I enjoyed it also, but thought I'd like it better with a few changes. I made it today for a baby shower at work. It got lots of oohs and ahhs and recipe requests. I followed the suggestions of previous reviewers and used heavy cream instead of milk, chopped the onions instead of slicing -(when sliced, the long strings/rings can make it tricky to slice/serve/eat). I also cooked the onions until they were very browned and carmelized. My additional changes: 2 cups of colby/jac cheese, and one cup of freshly grated parmesean, 8 tsp of chopped fresh basil instead of 2 tsp dried. I did not peel the tomatoes this time, and before I sliced them, I cut the top off, and "squeezed " most of the seeds/juice out. I sprinkled with italian seasoned bread crumbs instead of four. I added a little garlic powder along with salt and pepper to the egg mixture. I baked 10 min at 400, then 35 min at 350. It will slice beautifully if you allow it to set for an hour or longer after it finishes baking. Garnish with a few fresh basil leaves. Delicious and pretty!


UBER YUMMY!! The floured, fried tomatoes were so good, I could have eaten a plate of them straight. However, once they're baked into the quiche, it's dubious how necessary the frying step is. By the time they're cooked in the quiche, their light, crispy exteriors have dissipated. So the time and mess used to fry them doesn't serve much useful purpose. To eliminate that step, simply place the peeled, sliced tomatoes on paper towels, sprinkle lightly with salt on both sides, then allow to sit undisturbed for at least 20 minutes to draw out the excess moisture, sprinkle liberally with basil, then add to the quiche as directed. Carmelizing the onions (sauteeing until a deep, golden color) eliminates the sharp, in-your-face taste that can overwhelm the delicate flavor of the tomatoes, and tames it down to make it a delectable "team player." You can vary the flavor of this quiche simply by using any cheeses, in any combination, that you happen to like. I used brie with rinds removed, Jarlsberg and Asiago. The flavor was sensational. Even using only skim milk, the taste was sumptuous, the texture ethereal. Most excellent!


Amazing! I only made a couple changes to the recipe. I used 2 cups of cheese (amount came in package) and after the quiche was in the oven for 10 minutes I sprinkled nutmeg on the top. The flavor was great and I enjoyed everything about this recipe. My only suggestion is to add some more olive oil prior to sauteeing the tomatoes because they tended to stick to the pan. Great recipe and highly recommended.