Imagine a dish that combines the creamy richness of eggs and cheese with the vibrant burst of fresh tomatoes, all nestled in a perfectly golden, flaky crust. This Tomato and Cheese Quiche isn't just a meal—it's a culinary experience that transforms ordinary ingredients into an extraordinary French-inspired delicacy that will have everyone at your table begging for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pie crust
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Swiss)
- 1 cup diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh basil (optional)
Instructions
- Preheat your oven to 375°F (190°C). This ensures that the quiche will cook evenly and have a nice golden crust.
- Place the pie crust in a 9-inch pie dish. If you're using a store-bought crust, follow the package instructions for pre-baking. If you're making your own, roll it out and fit it into the dish, trimming any excess dough from the edges.
- In a large mixing bowl, crack the 4 large eggs and whisk them until well combined. This will help incorporate air into the mixture, giving your quiche a light texture.
- Add 1 cup of heavy cream to the eggs and whisk together until smooth. The cream adds richness to the quiche.
- Stir in 1 cup of shredded cheese (cheddar or Swiss) into the egg and cream mixture. Make sure the cheese is evenly distributed throughout the mixture.
- Next, add 1 cup of diced tomatoes to the bowl. If your tomatoes are particularly juicy, you may want to drain them slightly to avoid excess moisture in the quiche.
- Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. If you’re using fresh basil, chop 1 tablespoon of it and add it to the mixture for a burst of flavor.
- Pour the egg, cream, cheese, and tomato mixture into the prepared pie crust. Use a spatula to spread it evenly if needed.
- Carefully place the quiche in the preheated oven and bake for 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Once baked, remove the quiche from the oven and let it cool for about 10 minutes before slicing. This resting time helps the filling set, making it easier to cut.
- Serve warm or at room temperature. Enjoy your delicious Tomato and Cheese Quiche as a delightful breakfast, brunch, or light dinner option!
Tips
- Choose Quality Ingredients: Use fresh, ripe tomatoes and high-quality cheese for the best flavor profile.
- Drain Tomatoes: To prevent a soggy quiche, gently pat your diced tomatoes with a paper towel to remove excess moisture.
- Room Temperature Eggs: Let your eggs sit at room temperature for about 30 minutes before whisking. This helps create a smoother, more consistent custard.
- Don't Overbake: Watch your quiche carefully in the last 10 minutes of baking. A slightly jiggly center is okay—it will continue to set as it cools.
- Let It Rest: Always allow your quiche to cool for 10-15 minutes after baking. This helps the filling stabilize and makes cutting much easier.
- Customize Your Quiche: Feel free to experiment with different cheeses like Gruyère or experiment with additional herbs like thyme or oregano.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 12g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 145mg
