Best Of Show Tomato Quiche Recipes

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BEST-OF-SHOW TOMATO QUICHE

I knew this delicious recipe was a "keeper" when I first tried it in the 1970s as a new bride- it impressed my in-laws when I made it for them! Now I sometimes substitute Mexican or Cajun seasoning for the basil. No matter how it's seasoned, it's wonderful.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 17



Best-of-Show Tomato Quiche image

Steps:

  • In a small bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes., On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375° for 10 minutes. Cool completely., Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling., Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Refrigerate leftovers.

Nutrition Facts :

3/4 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup shortening
4 to 5 tablespoons cold water
FILLING:
2 cups chopped plum tomatoes
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper
1/2 cup chopped green onions
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
2 tablespoons all-purpose flour
2 eggs
1 cup evaporated milk

TOMATO QUICHE

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

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10



Tomato Quiche image

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, Fat 35g fat (21g saturated fat), Cholesterol 191mg cholesterol, Sodium 757mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

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

ROASTED TOMATO, BASIL & PARMESAN QUICHE

A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden

Provided by Barney Desmazery

Categories     Afternoon tea, Lunch, Main course, Snack, Supper

Time 1h40m

Number Of Ingredients 8



Roasted tomato, basil & Parmesan quiche image

Steps:

  • To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
  • Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
  • When you remove the tart case from the oven, take out the tomatoes, too.
  • While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

Nutrition Facts : Calories 494 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium

300g cherry tomato
drizzle olive oil
50g parmesan (or vegetarian alternative), grated
2 eggs
284ml pot double cream
handful basil leaves, shredded, plus a few small ones left whole for scattering
280g plain flour, plus extra for dusting
140g cold butter, cut into pieces

FRESH TOMATO AND GOATS CHEESE QUICHE

This quiche is the best I have ever had. It has a bit of a bite to it with the Chilli pepper sauce although you could leave this out. The parmesan pastry also adds to the flavour. This came from a BBC calendar for September.

Provided by Little Sand Fairy

Categories     Savory Pies

Time 1h15m

Yield 1 Quiche, 4-6 serving(s)

Number Of Ingredients 14



Fresh Tomato and Goats Cheese Quiche image

Steps:

  • Sift flour and salt into a bowl, add parmesan and rub in the butter until it resembles breadcrumbs.
  • Add 2-3 tbsp of cold water, and briefly knead to make a smooth dough. Wrap in cling film and chill for 20 minutes.
  • Preheat oven to 200C/gas 6/fan oven 180°C Put a baking tray into the oven.
  • Use pastry to line a 23cm/9in loose bottomed flan tin. Prick base with a fork, line with greaseproof paper and fill with baking beans. Bake on the hot baking tray for 10 minutes.
  • Remove beans and paper and bake for 10 minutes.
  • Set aside. Reduce oven to 180C/Gas 4/fan oven 160°C.
  • Fry the Shallot and garlic in the oil for 4 minutes.
  • Mix with tomatoes and parsley in a bowl. Spoon into pastry.
  • Break the eggs into the bowl, whisk with mustard, double cream, chilli sauce and seasoning. Pour this over the filling, top with the goats cheese and bake for 30-35 minutes until golden.
  • Allow to cool slightly before serving.

Nutrition Facts : Calories 697.5, Fat 47.3, SaturatedFat 27.3, Cholesterol 228.8, Sodium 582.5, Carbohydrate 50.5, Fiber 3.2, Sugar 4.6, Protein 19

175 g plain flour
1 pinch salt
25 g parmesan cheese, finely grated
85 g butter, softened
1 shallot, finely chopped
1 garlic clove, crushed
1 tablespoon olive oil
350 g cherry tomatoes, halved
3 tablespoons fresh parsley, chopped
2 eggs
1 teaspoon Dijon mustard
150 ml double cream
4 teaspoons chilli hot pepper sauce
100 g goat cheese, sliced

TOMATO AND BASIL QUICHE

This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!

Provided by Karen Griffin

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 10



Tomato and Basil Quiche image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
  • Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
  • Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Nutrition Facts : Calories 378.5 calories, Carbohydrate 23 g, Cholesterol 127.3 mg, Fat 26.1 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 12.2 g, Sodium 697.5 mg, Sugar 4.4 g

1 tablespoon olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
½ cup milk
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 ½ cups shredded Colby-Monterey Jack cheese, divided

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