A savory, golden-baked quiche packed with juicy tomatoes, melty cheese, and a creamy egg filling — this easy vegetarian dish makes a perfect breakfast, brunch, or light dinner. I like making this when I want something hearty yet simple, and it always brings comfort with every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pre-made pie crust (9-inch)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cherry tomatoes, halved
4 large eggs
1/2 cup milk
1/2 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Directions
I start by preheating the oven to 375°F (190°C).
Then, I press the pre-made pie crust into a 9-inch tart or pie pan, trimming the edges and pricking the bottom with a fork.
I blind bake the crust by lining it with parchment paper, adding pie weights or dried beans, and baking for 10 minutes. Then I remove the weights and bake it for another 5 minutes until lightly golden.
While the crust bakes, I heat olive oil in a skillet over medium heat. I sauté the chopped onion for 3–4 minutes, then add garlic and cook it for another minute until fragrant.
In a mixing bowl, I whisk together the eggs, milk, and cream. I stir in the shredded cheddar, parmesan, the cooked onion mixture, dried basil, salt, and pepper.
I pour this egg mixture into the pre-baked crust and gently place the halved cherry tomatoes on top, cut side up.
I bake the quiche for 30–35 minutes or until the center is set and the top turns golden.
After baking, I let it cool for 5–10 minutes before slicing. Sometimes I add a sprinkle of fresh parsley for a pop of color and freshness.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 290 kcal per serving
Variations
I like swapping the cheeses based on what I have—gruyère, mozzarella, or feta all work great. Sometimes I add a handful of spinach, sautéed mushrooms, or chopped bell peppers to boost the veggie content. For a crustless version, I simply skip the pie crust and pour the filling into a greased baking dish—it still sets beautifully. If I need a gluten-free option, I use a gluten-free crust from the store or make one from almond flour.
Storage/Reheating
Once cooled, I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I use the oven or toaster oven at 350°F for about 10 minutes to keep the crust crisp. For a quicker option, I microwave individual slices for 1–2 minutes, although the crust will soften a bit.
FAQs
How do I know when the quiche is fully cooked?
I check if the center is set and no longer jiggly when gently shaken. A knife inserted in the middle should come out clean.
Can I make this quiche ahead of time?
Yes, I often bake it the night before and refrigerate it. In the morning, I reheat it in the oven, and it tastes just as fresh.
What can I use instead of heavy cream?
If I don’t have heavy cream, I use all milk or substitute with half-and-half. The texture becomes slightly lighter but still creamy.
Can I freeze this quiche?
Absolutely. I let it cool completely, slice it, and wrap the pieces individually. When ready to eat, I reheat them straight from frozen in the oven.
Is it okay to use other types of tomatoes?
Yes, I sometimes use sliced Roma or grape tomatoes if that’s what I have. I just make sure to pat them dry if they’re extra juicy.
Conclusion
This cheese and tomato quiche has become one of my go-to comfort meals. It’s simple, satisfying, and incredibly versatile—ideal for any time of day. Whether I’m making it for a lazy weekend breakfast or a quick weeknight dinner, it never disappoints.
📖 Recipe:
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Cheese and Tomato Quiche
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A savory, golden-baked quiche filled with juicy cherry tomatoes, melty cheddar and parmesan cheeses, and a creamy egg mixture, all nestled in a flaky pre-made crust. Perfect for breakfast, brunch, or a light dinner.
Ingredients
1 pre-made pie crust (9-inch)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cherry tomatoes, halved
4 large eggs
1/2 cup milk
1/2 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Press the pre-made pie crust into a 9-inch tart or pie pan. Trim the edges and prick the bottom with a fork.
- Blind bake the crust by lining it with parchment paper, adding pie weights or dried beans, and baking for 10 minutes. Remove the weights and bake for another 5 minutes until lightly golden.
- Meanwhile, heat olive oil in a skillet over medium heat. Sauté the chopped onion for 3–4 minutes, then add garlic and cook for another minute until fragrant.
- In a mixing bowl, whisk together the eggs, milk, and cream. Stir in the shredded cheddar, parmesan, cooked onion mixture, dried basil, salt, and pepper.
- Pour the egg mixture into the pre-baked crust. Gently place the halved cherry tomatoes on top, cut side up.
- Bake the quiche for 30–35 minutes or until the center is set and the top turns golden.
- Let the quiche cool for 5–10 minutes before slicing. Garnish with fresh parsley if desired.
Notes
Swap cheeses with gruyère, mozzarella, or feta for variety.
Add spinach, sautéed mushrooms, or bell peppers for extra veggies.
For a crustless version, skip the crust and pour filling into a greased dish.
Use a gluten-free crust or almond flour crust for gluten-free option.
Store leftovers in the fridge for up to 4 days.
Reheat in oven at 350°F for 10 minutes or microwave for 1–2 minutes.
Freeze slices individually and reheat from frozen in the oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 2g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 155mg
