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
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- 1 Pie Crust, unbaked, homemade or store bought
- 1 tablespoon butter
- 1 medium onion, thinly sliced
- 1 1/2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 5 eggs
- 2/3 cup half and half or heavy cream
- 1 cup chopped cherry or Roma tomatoes
- 1 small tomato, thinly sliced for the top
- 1/4 cup basil, finely chopped*
- 1/2 cup roasted red peppers, chopped
- 1/2 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.