Heirloom Tomato and Onion Quiche Recipe

Name: Heirloom Tomato and Onion Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 inches pie crusts, refrigerated; 12 ounces tomatoes, fresh, cut into 1/4 inch slices; 1 tablespoon butter; ½ cup onion, chopped; 3 eggs; ¾ cup half-and-half (light cream or milk will work); 3 tablespoons flour, all purpose; 1 tablespoon basil, fresh (or 1 tsp dried); ½ teaspoon salt; ¼ teaspoon dry mustard; ⅛ teaspoon black pepper, freshly ground; 1 cup swiss cheese, shredded (can use monterey jack, and or or havarti); paprika

Servings: persons

9 inches pie crusts, refrigerated
12 ounces tomatoes, fresh, cut into 1/4 inch slices
1 tablespoon butter
½ cup onion, chopped
3 eggs
¾ cup half-and-half (light cream or milk will work)
3 tablespoons flour, all purpose
1 tablespoon basil, fresh (or 1 tsp dried)
½ teaspoon salt
¼ teaspoon dry mustard
⅛ teaspoon black pepper, freshly ground
1 cup swiss cheese, shredded (can use monterey jack, and or or havarti)
paprika

1
Preheat oven to 425 degrees.
2
Let piecrust stand at room temperature according to package directions.
3
Unroll into a 9-inch pie plate.
4
Crimp edges as desired.
5
Line unpricked pastry with a double thickness of foil.
6
Bake for 8 minutes; remove foil and bake for 4 to 5 more minutes or until pastry is set and dry.
7
Reduce oven temperature to 375.
8
Place tomato slices on paper towels to absorb excess moisture.
9
In a small skillet, melt butter over medium heat.
10
Add onion, cook until onion is tender, stirring often.
11
In a medium bowl, whisk together eggs, half and half, flour, basil, salt, dry mustard, and black pepper.
12
Sprinkle cheese onto the bottom of the hot pastgry shell.
13
Spoon onion mixture over cheese.
14
Arrange a single layer of tomato slices over cheese, overlapping slightly.
15
Slowly pour egg mixture over tomatoes.
16
Sprinkle with paprika.
17
Bake, uncovered, for 35 to 40 minutes, or until egg mixture is set in center.
18
If necessary, cover edge of pie crust with foil to prevent overbrowning.
19
Let stand for 10 minutes before serving.

315

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 13 ingredients. The key ingredients include: 9 inches pie crusts, refrigerated, 12 ounces tomatoes, fresh, cut into 1/4 inch slices, 1 tablespoon butter, ½ cup onion, chopped, and more.

Yes, Heirloom Tomato and Onion 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!

Heirloom Tomato and Onion Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions