This Tomato Basil Quiche is a perfect choice for breakfast, brunch, or even a light dinner. And it's easy to make and can be customized by using different cheeses, meats or vegetables.
Quiches are such great recipes to make when you need something that is quick and easy and can be served warm or at room temperature. And its the perfect way to use up veggies or meats in the fridge. Some of our other quiches to try: Asparagus and Ham Quiche, Salmon Quiche, Crustless Broccoli Quiche or Sausage Frittata.
Ingredients for Tomato Quiche with Basil
Gluten-Free Crust: I am using a pecan, gluten-free pie crust for a low-carb version. But feel free to use a store bought or homemade crust of your choice.
(not shown - small onion and tomato)
Ingredient Notes & Substitutions
- I prefer fresh basil in this recipe. But you can use dried. I would suggest 1 tablespoon.
- Cheese Alternatives: Swap Gruyère for Swiss, cheddar, or feta for a different flavor.
- Dairy-You can sub the heavy cream for milk but it won't be as thick and creamy. So add an extra egg and 1 tablespoon melted butter to the mixture.
- Extra Protein: Add cooked bacon, ham. I would suggest using a larger pie plate if you add a lot more ingredients.
- Extra Vegetables- spinach, zucchini, leeks, mushrooms, asparagus, broccoli.
How to make Tomato Basil Quiche
Step 1: Lightly brown onions in butter in a skillet. In a bowl, whisk eggs, cream, basil, seasonings.
Step 2: Stir in tomatoes, cheese, red peppers.
Step 3: Pour into crust. Add sliced tomatoes and basil leaves on top.
Step 4: Bake in 375°F oven for 20 minutes. Sprinkle more cheese and basil on top. Continue baking 15-20 minutes until done.
Recipe Tips for Success
- Let the eggs, cheese and cream sit at room temperature for about 20 minutes. The quiche mixture will be smoother.
- If you can, shred your own cheese for quiches. The packaged ones have a lot of moisture and not as much flavor.
- Mushy crust- Always pre-bake the crust for at least 10 minutes
- If your Quiche is Not Setting- Test with knife at least 2 inches from the edge of quiche. If knife is clean, the quiche is done. It may be a bit jiggly and will set as it cools.
- Avoid an Overly Browned Crust or Top- If the quiche is browning too fast before its done, fold a piece of aluminum foil into a 'tent' and place on top of quiche.
What to serve with Basil Tomato Quiche
To make this quiche a full meal, you can serve it with some hash browns or pan fried potatoes with a side of bacon or sausages. To keep it light, serve a delicious simple salad, Butter Lettuce salad or a Julienne salad that has sliced cheeses and meats.
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Here are some light side dishes to go along with the quiche:
Tomato Basil Quiche
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American/French
Description
This Tomato Basil Quiche is a perfect choice for breakfast, brunch, or even a light dinner. And it's easy to make and can be customized by using different cheeses, meats or vegetables.
Ingredients
- 1 Pie Crust, unbaked, homemade or store bought
- 1 tablespoon butter
- 1 medium onion, thinly sliced
- 1 ½ teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 5 eggs
- ⅔ cup half and half or heavy cream
- 1 cup chopped cherry or Roma tomatoes
- 1 small tomato, thinly sliced for the top
- ¼ cup basil, finely chopped*
- ½ cup roasted red peppers, chopped
- ½ cup Gruyere cheese, shredded*
- 4 or 5 sprigs of chives, minced for garnish, optional
Instructions
- Heat a skillet over medium heat and melt butter. Add sliced onions and cook for about 5-10 minutes until softened and slightly browned.
- Preheat oven to 375°F. If using an unbaked pie shell, prebake as per directions on package. Remove from oven.
- Whisk the eggs, onions, chopped tomatoes, half and half, seasonings, red peppers and half the cheese until confined. Stir in half the basil.
- Pour into crust. Place the sliced tomatoes on top. Bake for 20 minutes. Sprinkle with remaining basil and cheese. Continue baking for another 15-20 minutes or until a knife inserted about 2 inches from the edge of quiche comes out clean. It may be very slightly jiggly and will set up as it cools.
- Let quiche cool for 10 minutes before serving. Garnish with chives.
Notes
*If you don't have fresh basil, you can use 1 tablespoon dried basil.
*Gruyere' cheese can be subbed with Swiss, cheddar or feta cheese.
*Store Quiche covered in the refrigerator for up to 3 days. It can be reheated in the oven at 350°F until hot. Or it can be served cold or room temperature.
*Freeze it in an airtight container for up to 3 months. Defrost overnight in the refrigerator and reheat and serve as above.
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