Tomato Quiche Recipe

Tomatoes are one of those garden vegetables I always like having around because they can go straight from the garden into so many everyday meals. At Garden Gate Lavender, we grow tomatoes along with cucumbers, squash, peppers, greens, and other seasonal produce, so simple recipes like this tomato quiche are a practical way to use what is growing.

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It starts with a proper pie crust, made from scratch. I know a store-bought crust is tempting when you're already busy with harvest, but a homemade one holds up better under a wet filling like this, and it isn't much extra work once you've done it a few times. Pie Crust Ingredients

• 1 1/2 cups (180 g.) all-purpose flour

• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes

• 1/4 tsp. kosher salt

• 1 tbsp. granulated sugar

• 1/4 cup ice-cold water, plus more as needed

How to Make the Crust

1. Whisk together the flour, sugar, and salt.

2. Add the cold butter and work it into the flour with your fingers until the mixture looks shaggy, with a few larger pieces remaining.

3. Add the ice water a little at a time until the dough just holds together. Do not overmix.

4. Shape into a disc, wrap, and refrigerate for at least 2 hours or up to 3 days.

Tomato Quiche Ingredients

• 1 (9-inch) unbaked deep dish pie crust

• salt and pepper to taste

• Minced garlic (optional)

• 2 or 3 medium tomatoes, peeled and sliced

• 1 ½ cups shredded cheese of your choice. I usually use cheddar cheese or even a Mexican cheese

• 2 tsp of dried parsley and basil

• 1 tablespoon olive oil

• 3 onions thinly sliced

• 2 tablespoons all-purpose flour

• 3 large eggs, beaten

• 1/2 cup milk

• 1/2 cup whipped cream

  
  

How to Make Tomato Quiche

1. Preheat oven to 400°F. Bake the pie crust for 8 minutes.

2. Heat olive oil in a skillet over medium heat. Cook the onions until soft, then remove from the pan. Toss the tomatoes with the flour and basil, then sauté in the same skillet for about 1 minute per side.

3. Whisk together the eggs, milk, and cream. Season with salt and pepper and minced garlic. 

4. Spread half the cheese over the crust. Add the onions, then the tomatoes. Pour the egg mixture over the top and finish with the remaining cheese.

5. Bake at 400°F for 10 minutes. Lower the temperature to 350°F and bake for another 15 to 20 minutes, until puffed and golden. Let rest for a few minutes before slicing. Serve warm with fresh green onions.

If you're growing tomatoes right now, this is a simple recipe to keep on hand when the harvest gets ahead of you. 

If you make homemade quiche or pies regularly, a good 9-inch deep-dish pie pan is useful to have in the kitchen. I also find a pastry blender handy when making pie dough because it helps cut the cold butter into the flour without warming the butter too much. A sturdy rolling pin is another simple tool that gets plenty of use beyond pie recipes. 9-Inch Deep-Dish Pie Pan

Pastry Blender

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