I have always been a fan of quiche. It’s makes a great breakfast, especially on the weekends when there’s more time to linger at the table and enjoy it with coffee or tea. I like all kinds of quiche and a few years ago I made a tomato quiche–that was one type of quiche I hadn’t tried. It didn’t turn out that great, though–the filling was runny and it wasn’t cheesy enough. I didn’t try making another until now and this time I made one with cherry tomatoes. And more cheese!
I loved the way this tasted! The tomatoes are so good with that touch of dried basil added in, and the chopped yellow onion gives it a subtle savory flavor. It’s easy to make, too, because you can use a frozen pie crust–all you have to do is add the filling ingredients. There’s no meat in this recipe, but it’s brimming with tasty cherry tomatoes. So if you are a tomato-lover, this is the quiche for you!
A little note: when I cut the first piece of quiche, the crust stuck to the bottom of the foil pie plate, so the first piece was kind of messy. But all the other pieces came out fine. Just so you know!🙂
CHEESY CHERRY TOMATO QUICHE by NancyC
Makes about 6 servings
- 1 (9-inch) frozen deep dish pie crust (or you can use homemade pie crust)
- 2 cups shredded Colby-Monterey Jack cheese, divided
- 1/2 cup finely chopped yellow onion
- 2 cups sliced cherry tomatoes (cut in halves or thirds, depending on size)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons dried basil
- 2 Tablespoons all-purpose unbleached flour
- 2 large eggs
- 1 cup Half & Half (light cream)
Thaw the frozen 9″ deep dish pie crust for 5 minutes, then place in oven on a cookie sheet and bake at 400˚F for 8 minutes; remove from oven–let cool for 5 minutes (If your pie crust puffs up a little in some places, just pat it back down). If you’re using homemade pie crust, bake for 6 to 7 minutes. Pricking the dough in the bottom of the pie plate should help the crust from puffing up).
Sprinkle 1/2 cup of the cheese on the bottom of the pie crust. Layer the chopped yellow onion evenly over the cheese, then add the chopped tomatoes over both. Sprinkle with salt, pepper, garlic powder, and basil. Then top with the remaining 1 1/2 cups of cheese.
In small bowl, mix flour, eggs, and Half & Half until well-blended. Pour over tomato filling.
Bake at 375˚F for 40 minutes or until toothpick inserted near center comes out clean (to prevent over-browning, cover quiche with foil the last 10 minutes of baking). Let quiche cool for 10 to 15 minutes before cutting.
If you live in a warmer climate and still happen to have garden cherry tomatoes, this is a great way to use them! We’ve had a pretty warm November so far, but it will be cooler the week of Thanksgiving–how has the weather been where you live?