Garden Tomato Herb Quiche Recipe

Name: Garden Tomato Herb Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 9 inches pie crusts, recipe (Classic Crisco - 9-inch); 1/2 teaspoon garlic salt; 1 large egg, beaten; FILLING; 1/2 medium onion, chopped; 1 tablespoon crisco vegetable oil; 1/4 cup crisco vegetable oil; 1/4 cup mozzarella cheese, shredded; 1 cup fresh basil leaf, loosely packed; 1/2 teaspoon ground black pepper; 1 garlic clove, cut in half; 4 large eggs; 1/2 cup half-and-half cream; 1/2 cup ricotta cheese or 1/2 cup goat cheese, crumbled; 1/2 cup plus 1 tbsp. parmesan cheese, freshly grated; tomatoes, sliced thinly (try different colored tomatoes)

Servings: persons

CRUST
9 inches pie crusts, recipe (Classic Crisco - 9-inch)
1/2 teaspoon garlic salt
1 large egg, beaten
FILLING
1/2 medium onion, chopped
1 tablespoon crisco vegetable oil
1/4 cup crisco vegetable oil
1/4 cup mozzarella cheese, shredded
1 cup fresh basil leaf, loosely packed
1/2 teaspoon ground black pepper
1 garlic clove, cut in half
4 large eggs
1/2 cup half-and-half cream
1/2 cup ricotta cheese or 1/2 cup goat cheese, crumbled
1/2 cup plus 1 tbsp. parmesan cheese, freshly grated
tomatoes, sliced thinly (try different colored tomatoes)

1
Heat oven to 425u00b0F Prepare single pie crust, adding garlic salt to mixture. Roll out dough. Place in 9-inch pie plate or quiche dish. Press to fit without stretching dough. Brush with beaten egg. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 350u00b0F.
2
Cook and stir onion in 1 Tablespoon oil in small skillet on medium heat until softened. Spoon into partially baked pie crust. Sprinkle with mozzarella cheese.
3
Combine 1/4 cup oil, basil, pepper and garlic in small food processor. Blend at high speed until smooth.
4
Beat eggs in large bowl. Add half-and-half, ricotta cheese, and 1/2 cup Parmesan cheese. Stir or whisk until well blended. Add basil mixture slowly. Stir until well blended. Pour over cheese in pie crust.
5
Bake at 350F for 20 minutes. Top with tomato slices. Bake 30 minutes or until center is firm. Immediately sprinkle with remaining Parmesan cheese. Serve hot, warm or cold.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: CRUST, 9 inches pie crusts, recipe (Classic Crisco - 9-inch), 1/2 teaspoon garlic salt, 1 large egg, beaten, and more.

Yes, Garden Tomato Herb Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garden Tomato Herb Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions