TOMATO QUICHE RECIPE RECIPES

Name: Tomato Quiche
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: Dough for single-crust deep-dish pie; 1 cup chopped onion; 2 tablespoons butter; 4 large tomatoes, peeled, seeded, chopped and drained; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon dried thyme; 2 cups Monterey Jack cheese, divided; 4 large eggs, room temperature; 1-1/2 cups half-and-half cream

TOMATO QUICHE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Tomato Quiche Recipe: How to Make It - Taste of Home image

I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy! —Heidi Anne Quinn, West Kingston, Rhode Island

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 01 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust deep-dish pie
1 cup chopped onion
2 tablespoons butter
4 large tomatoes, peeled, seeded, chopped and drained
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 cups Monterey Jack cheese, divided
4 large eggs, room temperature
1-1/2 cups half-and-half cream

Steps:

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 484 calories, FatContent 35g fat (21g saturated fat), CholesterolContent 191mg cholesterol, SodiumContent 757mg sodium, CarbohydrateContent 26g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 15g protein.

CRUSTLESS TOMATO QUICHE RECIPE - FOOD.COM

Crustless tomato Quiche Recipe - Food.com image

Make and share this Crustless tomato Quiche recipe from Food.com.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup grated gruyere cheese
1 small onion, thinly sliced
2 plum tomatoes, thickly sliced
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
4 eggs
1 cup 2% evaporated milk
1/4 teaspoon salt
1 pinch cayenne pepper

Steps:

In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
Layer onion, then tomato slices over cheese.
Sprinkle basil over tomatoes.
Beat together eggs with milk, salt and pepper.
Slowly pour egg mixture over tomatoes.
Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.

Nutrition Facts : Calories 130.6, FatContent 9.1, SaturatedFatContent 4.5, CholesterolContent 143.8, SodiumContent 206.2, CarbohydrateContent 2.2, FiberContent 0.5, SugarContent 1.2, ProteinContent 9.9

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Preheat oven to 425°. Unroll pie crust onto a lightly floured surface, roll to a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium-high heat; saute onion, mushrooms, broccoli and peppers until mushrooms are lightly browned, 6-8 minutes. Cool slightly., Whisk together eggs, cream, salt and pepper. Sprinkle 1/2 cup cheese over crust; top with spinach and vegetable mixture. Sprinkle with remaining cheese. Pour in egg mixture., Bake quiche on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes. (Cover edge loosely with foil if necessary to prevent overbrowning.) Let stand 10 minutes before cutting.

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Preheat oven to 425°. Unroll pie crust onto a lightly floured surface, roll to a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium-high heat; saute onion, mushrooms, broccoli and peppers until mushrooms are lightly browned, 6-8 minutes. Cool slightly., Whisk together eggs, cream, salt and pepper. Sprinkle 1/2 cup cheese over crust; top with spinach and vegetable mixture. Sprinkle with remaining cheese. Pour in egg mixture., Bake quiche on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes. (Cover edge loosely with foil if necessary to prevent overbrowning.) Let stand 10 minutes before cutting.

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I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy! —Heidi Anne Quinn, West Kingston, Rhode Island
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 10 minutes
Category Breakfast, Brunch
Calories 484 calories per serving

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
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From foodnetwork.com
Reviews 4.3
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