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.


If you don’t have fresh tomatoes on hand, just leave them out and add cooked chicken or turkey. Everything is always better with bacon too! Use cheese you already have in the refrigerator, even a combination of cheeses you want to use up.

Minnesota Chicken and Egg