Cheese and Tomato Quiche Recipe

There are certain dishes that just evoke a sense of home and warmth, and for my family, Cheese and Tomato Quiche is undoubtedly one of them. It’s a recipe that has graced our table countless times, evolving slightly over the years but always remaining a beloved staple. From lazy weekend brunches to quick weeknight dinners, this quiche has been a savior. What I particularly adore about this recipe is its sheer versatility. It’s elegant enough to serve to guests, yet simple enough for a casual family meal. The creamy, cheesy filling, punctuated by the bright, juicy sweetness of tomatoes, nestled in a flaky crust – it’s a symphony of textures and flavors that somehow manages to be both comforting and sophisticated. Even my pickiest eater, my youngest, devours it without complaint, a testament to its universal appeal. Honestly, if I had to choose just one savory bake to represent my home cooking, this Cheese and Tomato Quiche would be a strong contender. It’s more than just a recipe; it’s a memory, a feeling, a delicious slice of home.

Ingredients

To create this delectable Cheese and Tomato Quiche, you’ll need a handful of simple, readily available ingredients. The beauty of this recipe lies in its straightforwardness, allowing the quality of the ingredients to truly shine. Here’s what you’ll require:

For the Crust (Choose one option):

• Option 1: Homemade Shortcrust Pastry (For a truly artisanal touch)
  • 250g (2 cups) all-purpose flour
  • 125g (½ cup) cold unsalted butter, cubed
  • Pinch of salt
  • 4-6 tablespoons ice water
• Option 2: Pre-made Pie Crust (For convenience and speed)
  • 1 box (14.1 oz) refrigerated pie crusts (usually contains 2 crusts, you’ll only need one) or 1 pre-made frozen pie crust (thawed according to package directions)

For the Filling:

• 6 large eggs
• 240ml (1 cup) heavy cream or half-and-half (for a lighter option)
• 120ml (½ cup) milk (whole milk recommended for richness)
• 150g (1 ½ cups) grated cheese (a combination works best – see cheese suggestions below)
• 2 medium tomatoes, sliced or diced (about 200g)
• 1 small onion or shallot, finely chopped (about 50g)
• 2 cloves garlic, minced (optional, but highly recommended for flavor depth)
• 2 tablespoons olive oil or butter
• 1 teaspoon dried herbs (such as thyme, oregano, or Italian blend)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper (adjust to taste)
• Pinch of red pepper flakes (optional, for a subtle kick)
• Fresh basil or parsley, chopped (for garnish, optional)

Cheese Suggestions (Mix and match for your preferred flavor profile):

• Sharp Cheddar: Provides a robust, tangy flavor.
• Gruyère: Offers a nutty, slightly sweet, and complex taste that melts beautifully.
• Monterey Jack: A mild, creamy cheese that adds a smooth texture.
• Mozzarella: Adds stretch and a mild, milky flavor.
• Parmesan: Contributes a salty, umami depth.
• Swiss: A nutty and slightly sweet cheese, similar to Gruyère but milder.

Why These Ingredients?

• Eggs: The foundation of the quiche, providing structure and richness.
• Cream & Milk: Create the creamy, custard-like texture that is characteristic of quiche. Using a combination offers a balance of richness without being overly heavy.
• Cheese: The star flavor! A blend of cheeses adds complexity and depth.
• Tomatoes: Provide acidity, sweetness, and moisture, balancing the richness of the cheese and eggs.
• Onion/Shallot & Garlic: Aromatic vegetables that build a flavorful base for the filling.
• Herbs: Enhance the overall flavor profile, adding subtle earthy or aromatic notes.
• Salt & Pepper: Essential seasonings to balance and enhance all the flavors.

Instructions

Let’s walk through the step-by-step process of creating this delicious Cheese and Tomato Quiche. Whether you choose to make your crust from scratch or use a pre-made one, the process is straightforward and rewarding.

Step 1: Prepare the Crust (If making homemade)

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The key here is to keep the butter cold, which will create flaky layers in the crust.
3. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently after each addition until the dough just comes together. Be careful not to overmix; you want to avoid developing too much gluten, which can make the crust tough.
4. Form a Disc and Chill: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This chilling period allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and about ⅛ inch thick.
6. Line the Pie Dish: Gently transfer the rolled-out dough to a 9-inch pie dish. Press the dough into the bottom and up the sides of the dish. Trim any excess dough and crimp the edges decoratively, if desired.
7. Pre-bake the Crust (Blind Baking – Optional but Recommended for a Crisper Crust): Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes until the crust is lightly golden. Blind baking helps prevent the bottom crust from becoming soggy when filled with the moist quiche filling. If you prefer a softer crust, you can skip blind baking.

Step 2: Prepare the Filling

1. Sauté Aromatics: Heat olive oil or butter in a skillet over medium heat. Add the chopped onion or shallot and sauté until softened and translucent, about 5 minutes. Add the minced garlic (if using) and cook for another minute until fragrant. Be careful not to burn the garlic.
2. Combine Wet Ingredients: In a large bowl, whisk together the eggs, heavy cream (or half-and-half), and milk until well combined.
3. Add Cheese and Seasonings: Stir in the grated cheese, dried herbs, salt, pepper, and red pepper flakes (if using) into the egg mixture. Mix until the cheese is evenly distributed.
4. Prepare Tomatoes: If using sliced tomatoes, pat them dry with paper towels to remove excess moisture. If using diced tomatoes, drain any excess liquid.

Step 3: Assemble and Bake the Quiche

1. Preheat Oven: Preheat oven to 375°F (190°C).
2. Arrange Tomatoes and Sautéed Vegetables in Crust: If using pre-baked crust, evenly distribute the sautéed onion/garlic mixture in the bottom of the crust. Arrange the tomato slices or diced tomatoes over the vegetables. If you skipped blind baking, simply place the sautéed vegetables and tomatoes directly into the unbaked crust.
3. Pour in Egg Mixture: Gently pour the egg and cheese mixture over the vegetables in the crust, ensuring it’s evenly distributed.
4. Bake: Bake in the preheated oven for 35-45 minutes, or until the quiche is set and the crust is golden brown. The center should be just slightly jiggly but not liquidy. To check for doneness, gently insert a knife into the center of the quiche; it should come out mostly clean.
5. Cool Slightly and Garnish: Let the quiche cool in the pie dish for at least 10-15 minutes before slicing and serving. This allows the filling to set further and makes it easier to cut. Garnish with fresh basil or parsley, if desired.

Tips for Success:

• Cold Ingredients for Crust: Using cold butter and ice water is crucial for a flaky homemade crust.
• Don’t Overmix Dough: Overmixing the dough will develop gluten, resulting in a tough crust.
• Blind Baking (Optional but Recommended): Pre-baking the crust ensures a crisp bottom and prevents sogginess.
• Don’t Overbake: Overbaking can make the quiche dry and rubbery. Bake until just set and golden brown.
• Let it Rest: Allowing the quiche to cool slightly after baking allows the filling to set and makes it easier to slice.

Nutrition Facts (Approximate)

Please note that the nutritional information provided below is an estimate and can vary depending on the specific ingredients used (type of cheese, crust, etc.) and portion sizes. This is based on using a homemade crust and a mix of cheddar and Gruyère cheese, and dividing the quiche into 8 servings.

• Servings: 8
• Calories per Serving (Approximate): 350-450 calories

Approximate Breakdown per Serving:

• Protein: 15-20g
• Fat: 25-35g (primarily from cheese, cream, and butter in the crust)
• Saturated Fat: 15-20g
• Cholesterol: 150-200mg
• Sodium: 300-400mg (depending on cheese and salt added)
• Carbohydrates: 20-25g (primarily from the crust)
• Fiber: 1-2g
• Sugar: 2-3g

Important Considerations:

• This quiche is moderately high in fat due to the cheese, cream, and butter. You can reduce the fat content by using half-and-half instead of heavy cream, using leaner cheeses, or opting for a crustless version (recipe modification needed).
• The sodium content can vary based on the type of cheese used and the amount of salt added.
• This recipe is a good source of protein and some calcium (from cheese and dairy).

For a Lighter Version:

• Use skim milk or almond milk instead of whole milk.
• Substitute half-and-half for heavy cream.
• Use reduced-fat cheese options.
• Increase the amount of vegetables and reduce the amount of cheese.
• Consider a crustless quiche for a significant reduction in carbohydrates and fat.

Preparation Time

The preparation time for this Cheese and Tomato Quiche can vary depending on whether you are making the crust from scratch or using a pre-made one.

Approximate Time Breakdown:

• Prep Time (Homemade Crust): 30-40 minutes (including chilling time for the dough)
• Prep Time (Pre-made Crust): 20-25 minutes
• Cook Time: 35-45 minutes
• Total Time (Homemade Crust): 1 hour 5 minutes – 1 hour 25 minutes
• Total Time (Pre-made Crust): 55 minutes – 1 hour 10 minutes

Time Saving Tips:

• Use a pre-made pie crust: This significantly cuts down on prep time.
• Prepare the crust dough in advance: You can make the dough a day or two ahead and store it in the refrigerator.
• Chop vegetables ahead of time: Chop onions, garlic, and tomatoes in advance and store them in airtight containers in the refrigerator.
• Assemble the quiche ahead of time: You can assemble the quiche (fill the crust and pour in the egg mixture) a few hours before baking and store it covered in the refrigerator. Bake just before serving, adding a few extra minutes to the baking time if starting from cold.

How to Serve Your Cheese and Tomato Quiche

Cheese and Tomato Quiche is incredibly versatile and can be enjoyed in numerous ways, making it perfect for various occasions. Here are some serving suggestions:

• Brunch Staple:
  • Serve warm or at room temperature as part of a brunch spread.
  • Pair with fresh fruit salad, yogurt parfait, and pastries.
  • Offer alongside mimosas, coffee, or tea.
• Lunch Delight:
  • Enjoy a slice of quiche for a satisfying and flavorful lunch.
  • Serve with a light green salad dressed with a vinaigrette.
  • Consider a side of soup, such as tomato soup or a light vegetable soup.
• Dinner Main Course:
  • Make quiche the centerpiece of a light and elegant dinner.
  • Serve with roasted vegetables like asparagus, broccoli, or green beans.
  • Pair with a simple side salad and crusty bread.
• Picnic Perfect:
  • Quiche is ideal for picnics as it travels well and can be enjoyed cold or at room temperature.
  • Pack slices in containers for easy transport.
  • Complement with other picnic favorites like sandwiches, salads, and fresh fruit.
• Appetizer or Party Food:
  • Cut quiche into smaller squares or wedges to serve as appetizers at parties or gatherings.
  • Arrange on a platter with other finger foods.
• Serving Temperature:
  • Quiche is delicious served warm, at room temperature, or even cold.
  • For warm serving, reheat gently in the oven or microwave.
• Garnish Ideas:
  • Fresh basil or parsley, chopped
  • A sprinkle of red pepper flakes
  • A drizzle of balsamic glaze (for added sweetness and tang)
  • A dollop of crème fraîche or sour cream (for extra richness)

Drinks to Pair With Quiche:

• White Wine: Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay pair well with quiche.
• Rosé Wine: Dry rosé wines are also a lovely complement.
• Sparkling Wine: Champagne or Prosecco adds a celebratory touch, especially for brunch.
• Iced Tea or Lemonade: Refreshing non-alcoholic options, particularly for warmer weather.
• Coffee or Tea: Classic brunch beverages that pair well with savory quiche.

Additional Tips for the Perfect Cheese and Tomato Quiche

Elevate your Cheese and Tomato Quiche from good to exceptional with these helpful tips:

1. Cheese Choice Matters: Don’t be afraid to experiment with different cheese combinations. Using a blend of cheeses like sharp cheddar for flavor, Gruyère for meltability, and Monterey Jack for creaminess can create a more complex and delicious quiche. Consider adding a touch of Parmesan for umami depth.
2. Sauté Your Vegetables Thoroughly: Sautéing the onions and garlic (and any other vegetables you might add, like spinach or mushrooms) before adding them to the quiche filling is crucial. This softens them, mellows their flavor, and removes excess moisture, preventing a soggy quiche.
3. Don’t Overfill the Crust: Avoid overfilling the pie crust with the egg mixture. Leave about ¾ inch of space at the top of the crust to allow for expansion during baking. Overfilling can lead to spillage and uneven baking.
4. Control the Moisture in Tomatoes: Tomatoes can release a lot of moisture during baking, which can make the quiche watery. To minimize this, pat tomato slices dry with paper towels before adding them to the quiche. If using diced tomatoes, drain them well. You can even lightly roast the tomatoes beforehand to concentrate their flavor and reduce moisture.
5. Let it Rest Before Slicing: Resist the urge to slice into the quiche immediately after taking it out of the oven. Allowing it to rest for at least 10-15 minutes (or even longer) allows the filling to set properly, making it easier to slice neatly and preventing it from being too runny. The flavors also meld and deepen as it rests.

Frequently Asked Questions (FAQ) About Cheese and Tomato Quiche

Let’s address some common questions you might have about making Cheese and Tomato Quiche:

Q1: Can I make this quiche crustless?

A: Yes, absolutely! For a crustless version, simply grease a 9-inch pie dish or oven-safe skillet. Follow the filling instructions as usual, and pour the egg mixture directly into the prepared dish. Bake as directed, but you may need to reduce the baking time slightly as there is no crust to cook through. Crustless quiches are a great option for those looking to reduce carbohydrates or gluten.

Q2: Can I use different vegetables in this quiche?

A: Definitely! This recipe is highly adaptable. You can easily substitute or add other vegetables to suit your taste. Good options include sautéed spinach, mushrooms, bell peppers, zucchini, asparagus, or caramelized onions. Just ensure any vegetables you add are cooked or sautéed beforehand to remove excess moisture.

Q3: Can I make this quiche ahead of time?

A: Yes, quiche is a fantastic make-ahead dish. You can bake it completely and store it in the refrigerator for up to 3-4 days. Reheat it gently in the oven at 350°F (175°C) until warmed through, or enjoy it cold or at room temperature. Quiche is often even more flavorful the next day after the flavors have had time to meld.

Q4: Can I freeze Cheese and Tomato Quiche?

A: Yes, you can freeze baked quiche. Allow it to cool completely, then wrap it tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. To thaw, you can either thaw it overnight in the refrigerator or bake it directly from frozen in a preheated oven at 350°F (175°C) for about 40-50 minutes, or until heated through. The texture of the crust may be slightly less crisp after freezing and thawing.

Q5: What are some variations I can try with this recipe?

A: The possibilities are endless! Here are a few ideas:

• Add Meat: Cooked bacon, ham, sausage, or shredded chicken can be added to the filling for a heartier quiche.
• Spice it Up: Add a pinch of cayenne pepper, chili flakes, or a dash of hot sauce to the filling for a spicy kick.
• Herb Variations: Experiment with different herbs like dill, chives, or tarragon instead of or in addition to thyme or oregano.
• Mediterranean Quiche: Add sun-dried tomatoes, olives, feta cheese, and spinach for a Mediterranean-inspired twist.
• French Onion Quiche: Caramelize onions and use Gruyère cheese for a French onion soup inspired quiche.

This Cheese and Tomato Quiche is truly a recipe that keeps on giving. It’s adaptable, crowd-pleasing, and utterly delicious. Whether you’re a seasoned baker or a kitchen novice, this recipe is sure to become a cherished favorite in your repertoire. Enjoy creating and savoring every slice!

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