Heirloom Tomato Quiche – a delicious recipe with eggs, salt, olive oil, leeks, tomatoes, gruyere cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Remove tomato seeds, if desired. Dry out tomatoes on paper towels using a dash of salt.
2
Over medium heat, saute leeks in olive oil until soft (do not brown). Whisk together eggs, half and half and pepper.
3
Sprinkle 1/2 gruyere cheese over bottom of pie shell. Layer tomatoes concentrically and sprinkle remaining gruyere cheese.
4
Pour egg mixture into pie shell (Do not overfill). Bake at 350u00b0F for 30-40 minutes, until the edges of the quiche have set.
5
This dish was created by Walmart Mom, Caryn Bailey.
6
Variations.
7
Grilled Asparagus and Leek or Sauteed Spinach and Leek.
8
Tips.
9
Dry out tomatoes while leeks are sauteing to save time. This will also prevent your quiche from becoming too watery during the baking process as tomatoes release their juices. Do not over-bake the quiche. It should still jiggle in the middle once the edges have set.
239
kcal
Calories
18
g
Fat
4
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 eggs, 3/4 cup half-and-half, salt and pepper, 1 tablespoon olive oil, and more.
Yes, Heirloom Tomato 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.
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