Fresh Tomato and Basil Quiche


We are still getting local tomatoes in Michigan – and it’s the end of October! Tomatoes are one of my top favorite foods – I eat grape or cherry tomatoes like candy and have contemplated a dedicated pinterest page for tomato recipes. This quiche is heavy on the tomatoes, is adaptable with what you have in your kitchen, and works for brunch with your girlfriends or dinner with your family.



note: the below recipe makes two 9-inch quiches. If you want to save one of these for later, wrap up one of the prepared quiches and freeze, to bake and enjoy at a later date.


Two pie crusts – I made mine homemade but feel free to use your favorite recipe or store bought – this recipe is a good one.
2 tablespoons olive oil
2 onions – slivered
6 eggs
1 cup of milk
3 teaspoons cornstarch
3 garlic cloves
salt and pepper
2 cups grated cheese – I used mozzarella and parmesan but whatever you have works. I bet fontina or even smoked gouda would be delicious.
4 large tomatoes – cut into slices
1 handful of fresh basil – chopped


1. Preheat the oven to 350 degrees.
2. Get the onions caramelizing! Heat the oil in a pan on low heat and add the onions. Let the onions cook until caramelized (20-30 minutes), adding little bits of water to keep the onions from drying out.
3. While the onions are cooking, prepare the pie crusts in two pie plates. Line the inside with a piece of parchment paper, and fill the plates with pie weights, beans or rice (this blogger uses sugar!) Blind bake the empty crusts for 15-20 minutes.
4. While the pie crusts are baking, prepare the filling. Mix together the eggs, milk, garlic, cornstarch, salt and pepper.
5. Once the pie crusts are baked, remove the parchment paper and weights, and let cool slightly.
6. To prepare the rest of the quiche, layer the caramelized onions on the bottom of the pie plates, followed by the cheese, then the tomatoes and basil. Finally, pour in the egg mixture.
7. Return the quiche to the oven and bake for 45-55 minutes (or until a toothpick or knife inserted comes out clean and the center of the quiche is not jiggly).
8. Let stand 5-10 minutes before serving.


Feel free to add whatever you have in the kitchen to this recipe. I have followed this recipe and added roasted vegetables, bacon, mushrooms! Roasted sweet potatoes are bomb in this. Perfect way to use up those “almost time to throw out” vegetables. Enjoy!

One thought on “Fresh Tomato and Basil Quiche

  1. Yum — used flour instead of cornstarch in quiche filling since I did not have on hand. Added some mushrooms and peppers as well. Turned out great!
    Used homemade pie crust recipe and worked out terrific. Used rice to fill the crust pan for cooking. Thanks Rebecca!


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