tomato basil quiche recipe

Written ByJenny Smyth Posted on
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The Best tomato basil quiche recipe

I’ve been making tomato basil quiche for years, and it’s always a hit with my family. The first time I made it, I was inspired by a recipe from a French cookbook that my grandmother had given me.

I loved the combination of the tangy tomatoes and the fresh flavor of the basil. It’s a perfect recipe for any occasion, whether it’s a special dinner or just a quick weeknight meal.

The best part is that it’s incredibly easy to make, and can be customized with your favorite ingredients. One of the things I love about this recipe is that it’s so versatile – you can serve it for breakfast, lunch, or dinner, and it’s always a crowd-pleaser.

My kids love helping me make the crust from scratch, and they’re always excited to see what kind of fillings we come up with next time. We’ve made it with all sorts of different cheeses, herbs, and vegetables over the years.

But no matter what variations we try, the classic combination of tomatoes and basil is always the star of the show. This recipe is also great because it’s so healthy – we use whole wheat flour in the crust, and load up on fresh veggies in the filling.

It’s a great way to get some extra fiber and nutrients into our diet without feeling like we’re sacrificing flavor or fun.

Tomato Basil Quiche

4.7 from 566 votes

A savory tomato basil quiche with a flaky crust, filled with a creamy egg mixture, tomatoes, and fresh basil. Perfect for breakfast, lunch, or a light dinner.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
4-5 tablespoons ice-cold water

For the Filling

2 cups cherry tomatoes, halved
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh basil, chopped
4 large eggs
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2In a large mixing bowl, combine flour and salt.
3Add the cold cubed butter and mix using your fingers until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough comes together.
5If the dough is too sticky, add a bit more flour.
6If it is too dry, add a bit more water.
7Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 20 minutes.
8Roll out the dough on a lightly floured surface until it is about 1/8 inch thick.
9Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
10Trim any excess dough from the edges.
11While the dough is chilling, prepare the filling.
12In a large skillet, heat olive oil over medium heat.
13Add the chopped onion and cook until translucent, about 3-4 minutes.
14Add the minced garlic and cook for an additional 1 minute until fragrant.
15Add the halved cherry tomatoes and cook until they begin to soften and release their juices, about 5-7 minutes.
16Stir in the chopped basil and remove from heat.
17In a separate bowl, whisk together eggs, heavy cream, salt, and black pepper.
18Stir in the shredded mozzarella cheese.
19Add the tomato mixture to the egg mixture and combine well.
20Roll out the dough on a lightly floured surface until it is about 1/8 inch thick.
21Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
22Pour the tomato and egg mixture into the crust.
23Sprinkle any remaining cheese on top.
24Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is set.
25Allow the quiche to cool for 10 minutes before slicing and serving.
26Serve warm or at room temperature, garnished with additional fresh basil if desired.

🔧Equipment

Mixing bowl
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 25g💛Saturated Fat: 12g❤️Cholesterol: 155mg🧂Sodium: 700mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 12g

📝Notes

Tips: For a spicier quiche, add red pepper flakes to the tomato mixture. You can also add other vegetables like spinach or mushrooms for extra flavor and nutrition.

Watch Video Of How Tomato Basil Quiche Works

This tomato basil quiche recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.

It’s easy to make ahead of time and reheat as needed, making it perfect for busy families or special events.

One of my favorite things about this recipe is that it stores so well – you can keep leftovers in an airtight container in the fridge for up to three days or freeze them for later use.

❓ Frequently Asked Questions About Tomato Basil Quiche

Q: What type of cheese should I use in this recipe?

I recommend using a combination of Parmesan and mozzarella for the best flavor. You can also use other types of cheese like cheddar or feta if you prefer.

Q: Can I make this recipe in advance?

Yes, you can make the crust and filling ahead of time and store them separately in the fridge for up to 24 hours.

Q: How do I prevent the crust from becoming too soggy?

Make sure to press out as much moisture as possible from the crust before baking it. You can also brush it with a little bit of oil before baking to help prevent sogginess.

Q: Can I use frozen tomatoes instead of fresh?

No, frozen tomatoes will not give you the same flavor and texture as fresh ones. Try to use high-quality ingredients whenever possible.

Q: How do I know when the quiche is done baking?

Cooking times may vary depending on your oven, but as a general rule, you’ll know it’s done when the edges are golden brown and the center is set.

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