Tomato and Onion Quiche

Chicken & Egg Association of Minnesota

Looking for a healthy comfort food option for the family? This tomato and onion quiche is easy and flavorful.

  • Serves 6
  • Total Time: 1 hour, 20 minutes
  • Preparation Time: 10-20 minutes
  • Cook/Bake Time: 1 hour


  • 1/2 of a 15-ounce package (1 crust) rolled, refrigerated pie crust
  • 12 ounces assorted tomatoes, cut into 1/4-inch-thick slices
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 4 large eggs
  • 3/4 cup half-and-half
  • 3 tablespoons all-purpose flour
  • 1 tablespoon snipped fresh basil (or 1 teaspoon dried basil)
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 cup shredded Swiss, Cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)
  • Paprika


  • Preheat oven to 425°F.


  • Let pie crust stand at room temperature according to package directions. Unroll pie crust into a 9-inch pie plate. Crimp edge as desired. Line un-pricked pastry with a double thickness of foil. Bake in a 425° oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375°.
  • Place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender, stirring occasionally.
  • In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.
  • To assemble quiche: Sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle some paprika over the mixture.
  • Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving.
Minnesota Chicken and Egg