Heirloom Tomato and Onion Quiche | Midwest Living

Heirloom Tomato and Onion Quiche

Heirloom Tomato and Onion Quiche

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  • Makes: 6 servings
  • Prep 25 mins
  • Bake 35 mins to 40 mins /375 degrees F
  • Stand 10 mins

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Serve this savory egg pie with a mixed greens salad for brunch or a light dinner.


  • 1/2 15 - ounce package (1 crust) rolled refrigerated unbaked piecrust
  • 12 ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices
  • 1 tablespoon butter
  • 1/2 cup chopped onion (1 medium)
  • 3 eggs
  • 3/4 cup half-and-half, light cream or milk
  • 3 tablespoons all-purpose flour
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon ground black pepper
  • 1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)
  • Paprika


  1. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.
  2. Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally.
  3. In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.
  4. To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture.
  5. Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving.

Nutrition Facts

(Heirloom Tomato and Onion Quiche)

Servings Per Recipe 6, iron (mg) 1, calcium (mg) 202, Potassium (mg) 269, sodium (mg) 426, Cobalamin (Vit. B12) (µg) 1, Folate (µg) 32, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, sat. fat (g) 11, Riboflavin (mg) 0, chol. (mg) 146, Thiamin (mg) 0, Fat, total (g) 23, vit. C (mg) 7, carb. (g) 26, vit. A (IU) 923, pro. (g) 11, cal. (kcal) 352, sugar (g) 3, fiber (g) 1, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 4

Comments (2)

quittellinmeall wrote:
Omg this is soooo good!!!! I had regular tomatoes from the garden & used about 4-5 med sized. I sliced tomstoes & put in a colander & let drain some & then laid on paper towels like recipe said. Didn't have the cheese the recipe called for, instead used feta cheese. I used liquid eggs & fat free milk as well. During last 20 min of cooking, I sprinkled some fresh Parmesan cheese & some real bacon bits, & it browned up nicely & had nice crust. Will DEFINITELY make this again & again!!!!!
quittellinmeall wrote:
Oh I also didn't have dry mustard and used some brown mustard instead

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