Best 2 Quiche Thon Tomate Tomato Tuna Quiche Recipes

Indulge in the culinary delight of Quiche Thon Tomate, a delectable French dish that combines the delicate flavors of tuna, ripe tomatoes, and a creamy custard filling, all encased in a flaky, golden-brown pastry crust. This savory quiche is not only a feast for the taste buds but also a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Our collection of recipes offers a range of variations to suit every palate, from the classic Quiche Thon Tomate to innovative twists like the Quiche Thon Tomate with Spinach and Feta or the Quiche Thon Tomate with Bell Peppers and Olives. Each recipe is carefully curated with step-by-step instructions, ensuring a perfect quiche every time. Whether you're a seasoned cook or a novice in the kitchen, our recipes will guide you through the process of creating this timeless dish. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to savor the flavors of Quiche Thon Tomate.

Check out the recipes below so you can choose the best recipe for yourself!

BEST-OF-SHOW TOMATO QUICHE

Best-of-Show Tomato Quiche image

I knew this delicious recipe was a "keeper" when I first tried it in the 1970s as a new bride- it impressed my in-laws when I made it for them! Now I sometimes substitute Mexican or Cajun seasoning for the basil. No matter how it's seasoned, it's wonderful.

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 17

Ingredients

3/4 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup shortening
4 to 5 tablespoons cold water
FILLING:
2 cups chopped plum tomatoes
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper
1/2 cup chopped green onions
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
2 tablespoons all-purpose flour
2 eggs
1 cup evaporated milk

Steps:

In a small bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes., On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375° for 10 minutes. Cool completely., Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling., Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Refrigerate leftovers.

Nutrition Facts :

TOMATO QUICHE

Tomato Quiche image

I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy! -Heidi Anne Quinn, West Kingston, Rhode Island

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust deep-dish pie
1 cup chopped onion
2 tablespoons butter
4 large tomatoes, peeled, seeded, chopped and drained
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 cups Monterey Jack cheese, divided
4 large eggs, room temperature
1-1/2 cups half-and-half cream

Steps:

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 484 calories, Fat 35g fat (21g saturated fat), Cholesterol 191mg cholesterol, Sodium 757mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

Tips:

Use high-quality ingredients. Fresh tuna, ripe tomatoes, and a flaky pie crust will make all the difference in the final dish.
Don't overcook the quiche. The custard should be set but still slightly wobbly in the center.
Let the quiche cool slightly before slicing. This will help it hold its shape.
Serve the quiche warm or at room temperature. It's also delicious the next day.
Experiment with different variations. Try adding other vegetables, such as spinach, zucchini, or mushrooms. Or, use a different type of cheese, such as Gruyère or cheddar.

Conclusion:

Tomato tuna quiche is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover tuna and tomatoes, and it's also a good choice for a light lunch or dinner. With its flaky crust, creamy custard, and flavorful filling, this quiche is sure to be a hit with everyone who tries it.

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