Best 4 Tomato Onion Quiche Recipes
Indulge in a delightful journey of flavors with our irresistible Tomato Onion Quiche, a culinary masterpiece that combines the vibrant sweetness of tomatoes, the savory sharpness of onions, and the rich creaminess of cheese. Immerse yourself in the symphony of textures, from the flaky, buttery crust to the tender, flavorful filling. This versatile dish can be enjoyed for breakfast, lunch, or dinner, accompanied by a crisp salad or a warm bowl of soup. Elevate your quiche experience with our curated collection of variations, including a vegetarian version and a gluten-free option. Discover the secrets to creating a perfect quiche crust, mastering the art of blind baking, and achieving that golden-brown finish. Unleash your creativity with our selection of fillings, ranging from classic combinations to unique flavor twists. Satisfy your sweet and savory cravings with our delectable Tomato Onion Quiche, a dish that promises to tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
TOMATO ONION QUICHE
This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey. I especially enjoy it in summer with vine-ripe tomatoes and fresh basil. -Sherri Crews, St. Augustine, Florida
Provided by Taste of Home
Time 1h5m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 436 calories, Fat 26g fat (13g saturated fat), Cholesterol 265mg cholesterol, Sodium 516mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.
ITALIAN TOMATO ONION QUICHE
This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey," says Sherri Crews of Vilano Beach, Florida. "I especially enjoy it in summer with vine-ripe tomatoes and fresh basil."
Provided by Taste of Home
Time 1h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute mushrooms in oil until tender; set aside. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., Layer half of the mozzarella cheese, onion and tomato in pastry. Top with mushrooms. Layer with remaining mozzarella cheese, onion and tomato. Sprinkle with half of the Parmesan cheese., In a small bowl, combine the eggs, cream, mustard and herbs; pour over top. Top with remaining Parmesan cheese., Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting.
Nutrition Facts :
TOMATO ONION QUICHE
Categories Egg
Number Of Ingredients 11
Steps:
- Fry onion in oil until golden abt 15-20 min. Spread onion in bottom of pie shell. Spread cheese over onion. Beat eggs, flour and mustard + milk, salt and pepper. Pour over cheese. Arrange tomatoes slices on top. Bake on bottom rack in 350 F (175C) oven for 35-40 in.
TOMATO-ONION QUICHE
This Taste of Home recipe came in my mailbox this morning and called out to me! I love quiche! Especially anything with cheese and tomatoes and onions--yum! You've gotta try this! Photo: tasteofhome.com
Provided by Ellen Bales
Categories Savory Pies
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Cut the refrigerated pastry sheet in half. Save the other half for another use (or make two of these). On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
- 2. Layer half of the mozzarella cheese, onion and tomato in pastry; repeat. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top.
- 3. Bake in a preheated 350-degree oven for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
- 4. NOTE: For more servings, double the recipe and use the whole pastry sheet and a larger pie plate (9 in.).
Tips:
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful the quiche will be.
- Don't overcook the onions: Overcooked onions can make the quiche bitter.
- Use a good quality cheese: The cheese is a key ingredient in quiche, so it's important to use a good quality one.
- Use fresh herbs: Fresh herbs can add a lot of flavor to the quiche. If you don't have fresh herbs, you can use dried herbs, but use only half the amount.
- Don't overbeat the eggs: Overbeaten eggs can make the quiche tough.
- Bake the quiche until the center is set: The quiche is done baking when the center is set. You can check this by inserting a toothpick into the center of the quiche. If the toothpick comes out clean, the quiche is done.
Conclusion:
Tomato onion quiche is a delicious and easy-to-make dish that is perfect for brunch, lunch, or dinner. It is also a great way to use up leftover tomatoes and onions. With a few simple tips, you can make a perfect tomato onion quiche every time.
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