Tomato Quiche

This rustic tomato quiche offers a delightful balance of savory eggs, sharp Monterey Jack cheese, and sweet, concentrated tomato flavor. The addition of dried thyme and sauted onions creates a deeply aromatic base that elevates the simple ingredients. Perfect for a leisurely weekend brunch or a light weeknight dinner, this dish is both comforting and elegant. The crust provides a buttery crunch, while the custard remains tender and rich. It is an excellent way to use up ripe tomatoes from your garden or market. Serve it warm with a side salad for a complete meal. The flavors meld beautifully as it rests, making it a satisfying choice for any occasion.

Cooking Method: Baking, Sautéing

Cuisine: French

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 88.6

Dietary: Gluten-free, Vegetarian

Description

This rustic tomato quiche offers a delightful balance of savory eggs, sharp Monterey Jack cheese, and sweet, concentrated tomato flavor. The addition of dried thyme and sauted onions creates a deeply aromatic base that elevates the simple ingredients. Perfect for a leisurely weekend brunch or a light weeknight dinner, this dish is both comforting and elegant. The crust provides a buttery crunch, while the custard remains tender and rich. It is an excellent way to use up ripe tomatoes from your garden or market. Serve it warm with a side salad for a complete meal. The flavors meld beautifully as it rests, making it a satisfying choice for any occasion.

Ingredients

1 cup Onion -- chopped
1/4 teaspoon Dried thyme
2 tablespoon Butter or margarine
2 cups Monterey Jack cheese -- shredded
4 lg Tomatoes -- peeled, seeded, and chopped
1 ea Unbaked pie pastry -- 10 inches
1 teaspoon Salt
4 ea Eggs
1/4 teaspoon Pepper
1.5 cups Light cream

Directions

1
Preheat oven to 425 degrees F (220 degrees C).
2
In a skillet, saut onion in butter over medium heat until tender.
3
Add chopped tomatoes, salt, pepper, and thyme to the skillet.
4
Cook over medium-high heat, stirring occasionally, until liquid is almost evaporated, about 10-15 minutes.
5
Remove the tomato mixture from heat and let it cool slightly.
6
Place the unbaked pie pastry into a 10-inch pie dish.
7
Sprinkle 1 cup of the shredded Monterey Jack cheese into the bottom of the pie shell.
8
Spread the cooked tomato mixture evenly over the cheese.
9
Sprinkle the remaining 1 cup of shredded cheese over the tomato mixture.
10
In a mixing bowl, beat eggs until foamy.
11
Stir in the light cream and mix well.
12
Pour the egg and cream mixture evenly into the pie shell.
13
Bake at 425 degrees F (218C) for 10 minutes.
14
Reduce oven temperature to 325 degrees F (165 degrees C).
15
Continue baking for 40 minutes, or until the top begins to brown and a knife inserted near the center comes out clean.
16
Remove from oven and let stand for 10 minutes before cutting and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 88.6kcal

% Daily Value *
Total Fat 5.4g9%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 84.3mg4%
Total Carbohydrate 9.5g4%
Dietary Fiber 2.2g9%
Sugars 5.1g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or toaster oven.

Substitutions: You can substitute Monterey Jack with Cheddar, Gruyre, or Swiss cheese. For a lower-fat option, use milk instead of cream, though the texture will be less rich.

Tip: Ensure the tomato mixture is sufficiently cooked down to prevent a watery quiche. If your tomatoes are very juicy, extend the sauting time.

Variation: Add fresh spinach, mushrooms, or diced ham to the filling for additional flavor and texture.

Keywords: quiche, tomato, vegetarian, brunch, french, savory, eggs, cheese, thyme, onion, baked, custard, pastry, dinner, easy, comfort food

Read it online: https://www.chefs-mate.com/recipe/tomato-quiche/