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)
- 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.