Tomato Quiche is a savory and elegant dish that combines the freshness of ripe tomatoes with a rich, creamy custard filling, all encased in a flaky pastry crust. This quiche is perfect for breakfast, brunch, or even a light dinner, offering a delicious balance of flavors and textures. Fresh tomatoes are layered with a blend of cheeses and herbs, then poured over with a smooth custard made from eggs and cream. As it bakes, the quiche becomes beautifully golden and slightly puffed, with a melt-in-your-mouth texture that’s sure to impress. Serve it warm or at room temperature, garnished with fresh basil or a side salad, for a delightful meal that’s both comforting and sophisticated.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tbsp ice water
For the Filling:
- 2-3 medium ripe tomatoes, sliced
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 3 large eggs
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
Instructions:
- Prepare the Crust:
- In a medium bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Gently press the dough into the dish, trimming any excess around the edges. Use a fork to prick the bottom of the crust to prevent puffing. Line the crust with parchment paper and fill it with pie weights or dried beans.
- Blind Bake the Crust:
- Bake the crust in the preheated oven for 10-12 minutes. Remove the parchment paper and weights, then bake for an additional 5 minutes until lightly golden. Remove from the oven and set aside to cool slightly.
- Prepare the Filling:
- In a bowl, whisk together the eggs, heavy cream, salt, black pepper, and dried oregano until well combined. Arrange the tomato slices over the bottom of the pre-baked crust, overlapping slightly if needed. Sprinkle the minced garlic and chopped basil over the tomatoes. Then, sprinkle the shredded mozzarella, cheddar, and Parmesan cheese evenly over the top.
- Pour the Custard:
- Pour the egg and cream mixture over the filling, making sure it spreads evenly. Gently shake the pie dish to distribute the custard and filling.
- Bake the Quiche:
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. If the crust edges begin to brown too quickly, cover them with foil to prevent burning.
- Cool and Serve:
- Allow the quiche to cool for about 10 minutes before slicing. Garnish with additional fresh basil if desired.
Tomato Quiche is a deliciously versatile dish that brings together the fresh taste of tomatoes and the creamy richness of a classic quiche. Perfect for any meal of the day, this quiche is sure to be a favorite with its satisfying blend of flavors and beautiful presentation.
