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
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 17
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 :
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
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
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.
HAM, TOMATO AND SWISS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Pat into a 9 inch deep dish pie plate the uncooked crescent roll dough to form a crust. Sprinkle in 1/2 cup of cheese on bottom and top with ham and tomato. In a medium bowl, mix together the eggs and cream. Season with salt and pepper. Pour into pie plate and top with remaining cheese. Bake for 40 minutes or until firm.
CRUSTLESS CAPRESE QUICHE
The classic Caprese salad -- a composed arrangement of fresh mozzarella, tomato and basil -- is as pretty as it is delicious (especially when tomatoes are at their peak). This creamy quiche brings all that to the table and more, for shockingly few calories.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan.
- Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 teaspoon salt and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl and set aside.
- Meanwhile, add the eggs, egg whites, ricotta, milk, the remaining 1/3 cup breadcrumbs and 3/4 teaspoon salt to a blender until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture.
- Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella. Arrange the sliced tomatoes in an overlapping style around the top.
- Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 4 wedges with a sharp knife and serve.
Nutrition Facts : Calories 258 calorie, Fat 13 grams, SaturatedFat 4.5 grams, Cholesterol 105 milligrams, Sodium 371 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 19 grams, Sugar 5 grams
CRAB AND TOMATO QUICHE
Provided by Food Network Kitchen
Time 2h
Yield 6-8
Number Of Ingredients 9
Steps:
- Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Sprinkle the chives evenly into the crust. Combine the crab and tomato with the mozzarella and sprinkle over the chives
- Whisk together the half-and-half eggs, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
- Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
SPINACH, PARMESAN AND TOMATO QUICHE
Speed up the preparation of this savory quiche with a frozen pie shell and frozen chopped spinach.
Provided by Food Network Kitchen
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Adjust the oven temperature to 350 degrees.
- For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
- For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
- Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
HEIRLOOM TOMATO QUICHE
This decadent savory quiche is perfect for a hearty, gourmet breakfast during the week or a leisurely brunch on the weekends. Serve with fresh fruit.
Provided by Walmart
Categories Savory Pies
Time 1h5m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Remove tomato seeds, if desired. Dry out tomatoes on paper towels using a dash of salt.
- Over medium heat, sauté leeks in olive oil until soft (do not brown). Whisk together eggs, half and half and pepper.
- Sprinkle 1/2 gruyere cheese over bottom of pie shell. Layer tomatoes concentrically and sprinkle remaining gruyere cheese.
- Pour egg mixture into pie shell (Do not overfill). Bake at 350°F for 30-40 minutes, until the edges of the quiche have set.
- This dish was created by Walmart Mom, Caryn Bailey.
- Variations.
- Grilled Asparagus and Leek or Sautéed Spinach and Leek.
- Tips.
- Dry out tomatoes while leeks are sautéing 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.
Nutrition Facts : Calories 239.8, Fat 17.2, SaturatedFat 6.3, Cholesterol 89.3, Sodium 194.5, Carbohydrate 13.7, Fiber 0.7, Sugar 0.8, Protein 7.7
EASY TOMATO BASIL QUICHE
Make and share this Easy Tomato Basil Quiche recipe from Food.com.
Provided by sandralazodelavega
Categories Lunch/Snacks
Time 1h8m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 10
Steps:
- Bake the frozen crust for 8 minutes at 400 degrees, I usually take care of the rest of the prep while the crust is baking.
- Cut the tomato into slices, depending on how thick/thin you want to make them, you might need 2 or 3 tomatoes. The thickness of the tomatoes is up to you.
- In a separate pan, melt the butter and brown the onions.
- In a bowl, mix the eggs, flour and cream. Add salt and pepper to taste. Mix the basil, fresh or dried into this mix.
- Assembly:This quiche is assembled in layers.The first layer is the cheese. Spread the cheese as evenly as possible on the pie crust.
- The second layer is the onions, also try to spread these as evenly as possible.
- The third layer is the tomatoes: lay the tomato slices down in circles (which get smaller as you get closer to the center of the pie).
- Finally, pour the flour, cream and eggs mix over the tomatoes.
- Bake the assembled quiche for 35-40 minutes in a 375 degree oven, or until you can insert a toothpick and it comes out clean.
- Let the quiche stand for 10 minutes before serving,.
Nutrition Facts : Calories 266.1, Fat 20.6, SaturatedFat 9.8, Cholesterol 126.1, Sodium 174.2, Carbohydrate 12.9, Fiber 0.5, Sugar 1.7, Protein 7.7
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
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
TOMATO PESTO QUICHE
This is a delicious tomato quiche. I've included a healthy pie crust that goes well with the quiche but for quick preparation you can use a store bought pie crust.
Provided by luvmykids
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F.
- Chill oil in freezer for 10 minutes or until very cold.
- In a large mixing bowl, combine the flours and salt. Whisk together until well combined. Set aside.
- Remove the oil from the freezer and drizzle into the flour mixture. Using a fork or dough blender, incorporate until crumbly. Sprinkle in the ice water, tossing the dough with a fork until it is just moist enough to hold together without appearing crumbly. Knead briefly with your hands until dough is smooth and then shape into a round.
- Roll the dough to a thickness of 1/8-1/4 in and approximately 3 inches larger than that of the pie pan. Place in the pie pan and then work it around until it evenly covers the whole pan.
- Layer half the tomato slices in the pie crust and sprinkle with half the feta cheese. Whisk together eggs and pesto until well mixed, and stir in mozzarella, basil/parsley, onion powder, garlic powder, salt and pepper. Pour half of the mixture over first tomato layer. Add a second layer of tomato slices and top with the rest of the egg mixture. Sprinkle the remaining feta cheese on top.
- Bake for 20-25 minutes, or until egg mixture firms and feta browns.
Nutrition Facts : Calories 534.3, Fat 32.4, SaturatedFat 9, Cholesterol 196.4, Sodium 704.7, Carbohydrate 43.8, Fiber 5.6, Sugar 6.7, Protein 19.3
CRUSTLESS TOMATO QUICHE
Make and share this Crustless tomato Quiche recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
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.
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
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
TOMATO THYME QUICHE
It's tomato time! Or in the case of this quiche, tomato & thyme! Here in Zambia we have a plentiful tomato and garlic season, and eggs are always available. This aromatic, one dish meal is more flavorful than many others. If you are brave of heart, I highly recommend adding 1/4t or so of cayenne pepper. By the way, my husband is NOT a quiche-guy, but this one disappears from the 'frige (IF any of it makes it that far!) If you have too much filling, save it for morning scrambled eggs.
Provided by Kabwe Cook
Categories Brunch
Time 1h5m
Yield 1 9, 6 serving(s)
Number Of Ingredients 17
Steps:
- Crust:.
- Set oven to 400.
- Combine flour, salt, and baking powder.
- Cut/blend in the butter until you have coarse crumbs.
- Add ONE beaten egg yolk, don't mix yet.
- Add cold water 1 Tbsp at a time until dough is soft but NOT sticky. Depending on your humidity, it will take 2-4 Tbsps of water.
- Refrigerate for at least 20 minutes (longer is better).
- Roll out or press into a greased 9" pie pan, making sure that the crust comes all the way to the top, even overlapping the edge to make a "lip".
- Brush crust with remaining, beaten egg yolk.
- Prick all over with a fork.
- Bake for 10 minutes, then set aside away from the heat
- Change oven setting to 350.
- Filling:.
- Spread the cheese around in the bottom of the crust.
- Follow with the mushrooms and minced garlic.
- In a seperate bowl, whisk eggs together with the egg whites.
- Add salt, pepper, sour cream, and milk.
- Pour egg mixture into pie shell (do not stir).
- Place slices of tomato around on the top.
- Sprinkle with thyme.
- Bake for 45-50 minutes (The quiche may still be a tiny bit wobbly in the middle.).
- Allow to set, away from heat, for 10 minutes.
- Can be eaten hot or chilled.
Nutrition Facts : Calories 274.1, Fat 17.8, SaturatedFat 9.9, Cholesterol 203.4, Sodium 531.4, Carbohydrate 19.8, Fiber 0.9, Sugar 0.9, Protein 8.9
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