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Cheese and Tomato Quiche

This simple and savory cheese and tomato quiche is the perfect addition to any breakfast, brunch or lunch menu. Easy to make with a buttery puff pastry crust, cheesy filling, fresh cherry tomatoes and basil, it’s a flavorful crowd-pleaser served warm or at room temperature!

Tomato quiche in a black pan.


 

I love a good classic quiche dish! It’s savory, versatile and can be customized to suit any preferences. It has a rich taste but its texture is delicate, light and custard like in every bite.

This cheese and tomato quiche features a buttery puff pastry crust filled with a mixture of eggs, milky cream, cheese, and a variety of flavorful ingredients, such as cherry tomatoes and fresh herbs. The combination of sweet tomatoes with melted cheese creates a delicious flavor profile that’s perfect for breakfast, brunch, or even a light lunch. 

I have even served it for a light vegetarian dinner just like my spinach ricotta pie or Italian eggplant pie! No matter where or when, this is a meal I would happily eat over and over again! 

Why You Will Love This Recipe

  • Classic flavors: This mozzarella, basil and tomato quiche has a classic Caprese salad taste that everyone loves. 
  • Cheesy and creamy: This puff pastry quiche is light, cheesy and creamy from the blend of cheeses and heavy cream. 
  • Versatile: Serve this easy recipe anytime of the day for breakfast or a light dinner and no one will complain. 
  • Make ahead: Serve warm at room temperature or even cold for a great meal at any hour!
A slice of quiche on a white plate.

Tomato Quiche Ingredients

  • Puff pastry: To save time, I used store bought puff pastry. You can use a homemade pie crust or from scratch puff pastry if that suits you better. 
  • Eggs: Four whole eggs is all you need. 
  • Cream: Whole or heavy whipping cream are best for rich taste, although whole milk could be substituted in a pinch.
  • Oregano: Dried oregano adds an earthy, herby flavor.
  • Salt and black pepper: To season and taste.
  • Cheeses: Freshly grated parmesan and then your choice Swiss, Gruyere, Fontina or hard Mozzarella cheese.
  • Basil: Fresh basil gives this caprese quiche such flavor! 
  • Cherry tomatoes: Adds the best sweet burst of flavor. You could use sliced heirloom tomatoes if preferred. 
Ingredients for the recipe.

How to Make Cheese and Tomato Quiche

First, place puff pastry in a greased 8 inch pie plate. Trim and flute the edges if you would like for a pretty presentation. Prick the dough well using a fork.

In a large bowl, beat eggs and cream mixture with the dried seasonings. Stir in the grated Parmesan, freshly shredded cheese of choice and chopped basil.

Mixing the filling in a white bowl.

Pour the egg mixture into the prepared pie crust.

The filling on top of the dough.

Place the halved cherry tomatoes cut side up on top of the mixture. Sprinkle with a pinch of salt, oregano and then add your fresh basil. 

Cut tomatoes on top of the filling.

Bake in a pre-heated oven until baked and set. Let cool 5-10 minutes before cutting and serving or let cool completely.

The baked quiche on a wooden board.

Expert Tips

  • Blind bake the crust: While I don’t feel the need to blind bake my pie shell, you most certainly can and you may find this helps with a soggy, wet crust. Before adding the filling, bake the crust for about 10 minutes. I did not do this step and still had a flaky crust that was buttery and delicious. 
  • Place the baking dish on a baking tray: This helps catch any quiche that may overflow. 
  • How to know when quiche is done: The custard mixture will turn golden brown, the middle will be just set and a knife inserted into the center will come out clean.
  • Additional herbs: Fresh chives, thyme or parsley all would be a wonderful addition to the basil leaves. 

Variations

  • Crustless: If you need an alternative to a pastry base, make a crustless quiche. 
  • Roasted or sautéed vegetables: To add an additional layer of flavor, roast or sauté your tomatoes before adding them to the tomato quiche.
  • Homemade puff pastry: Make your own homemade puff pastry for a real treat that is sure to impress!
  • Pie crust: Instead of puff pastry use this Italian pie crust or savory pie crust
Quiche in the pan and a slice on a white plate.

Serving Suggestions

Depending on when you serve quiche, you may want to add a side dish or two to the table! For breakfast, you may like a simple fresh fruit salad. At a brunch or lunch, serve with a green salad and for dinner baked parmesan potatoes are a favorite!

What is the best pan to use for a quiche?

A quiche is most often baked in an 8 inch or 9 inch pie pan. If you use a larger pan, the outer edges will get done faster before the middle has had time to cook all the way through. Tart pans can also be used and are a pretty presentation with their fluted edges, but because a tart tin is more shallow your quiche will bake faster.

What is the best cheese for a quiche?

For quiche you can actually use any cheese that you want! As long as it is freshly grated cheese and can melt at a high temperature, it can be used for quiche. For this tomato and cheese quiche recipe, I prefer a blend of Parmesan cheese and then any of the following, Swiss cheese, Gruyere, Fontina or hard Mozzarella cheese. You could also use cheddar cheese or goat cheese if preferred. 

How long can I store the quiche?

Store leftover cheese and tomato quiche covered in the refrigerator for up to two days. After that, you can still eat it but the pastry will start to be soggy. Reheat fully or in slices in the oven until heated through. 

Can I freeze leftover quiche?

Yes, quiches freeze very well and can be frozen for two months. After baking, cool completely. You can now either freeze your whole quiche or for a convenient meal idea freeze it in slices! Wrap each slice in foil or plastic wrap and then store in a freeze safe container. When ready to serve, remove from the freeze and bake from frozen at 350 degrees F or until warmed through. 

A slice of quiche on a white plate.

This cheese and tomato quiche is a savory pie recipe that celebrates the vibrant flavors of fresh tomatoes in a rich and creamy custard. With its buttery crust, tasty filling, and the burst of tanginess from the tomatoes, this quiche is a delightful addition to any brunch, lunch, or dinner spread. Buon Appetito!

Cheese and Tomato Quiche

Rosemary Molloy
This simple and savory cheese and tomato quiche is the perfect addition to any breakfast, brunch or lunch menu. So easy to make and delicious!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 6 servings
Calories 186 kcal

Ingredients
 
 

  • 1 roll puff pastry
  • 4 large eggs
  • ½ cup cream whole/heavy or whipping cream
  • ½-1 teaspoon oregano
  • ¼ teaspoon salt
  • 2-3 dashes black pepper
  • ½ cup freshly grated parmesan cheese
  • ½ cup cheese – Swiss, gruyere, fontina or firm mozzarella shredded
  • 4-5 fresh basil leaves (chopped)
  • 15-20 cherry tomatoes (cut in half)

Instructions
 

  • Pre-heat oven to 350F / 180C. Grease and flour or spray an 8 inch (20cm) pie plate.
  • Un roll the puff pastry and place in the pie plate, trim and flute the edges. With a fork prick the dough well.
  • In a large bowl beat together the eggs, cream, salt, pepper and oregano. Stir in the grated parmesan, shredded Swiss cheese and chopped basil.
  • Pour the mixture on the dough, place the halved cherry tomatoes cut side up on top of the mixture. Sprinkle with a pinch of salt and or oregano and basil. Bake for 35-40 minutes. Let cool 5-10 minutes before cutting and serving or let cool completely. Enjoy!

Notes

While I don’t feel the need to blind bake my pie shell, you most certainly can and you may find this helps with a soggy, wet crust. Before adding the filling, bake the crust for about 10 minutes. I did not do this step and still had a flaky crust that was buttery and delicious. 
Store leftover cheese and tomato quiche covered in the refrigerator for up to two days. After that, you can still eat it but the pastry will start to be soggy. Reheat fully or in slices in the oven until heated through. 
Quiches freeze very well and can be frozen for two months. After baking, cool completely. You can now either freeze your whole quiche or for a convenient meal idea freeze it in slices! Wrap each slice in foil or plastic wrap and then store in a freeze safe container. When ready to serve, remove from the freeze and bake from frozen at 350 degrees F or until warmed through. 

Nutrition

Calories: 186kcal | Carbohydrates: 3g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 159mg | Sodium: 347mg | Potassium: 181mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 847IU | Vitamin C: 10mg | Calcium: 188mg | Iron: 1mg
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8 Comments

  1. I made this quiche and it good. However, I highly recommend that you prebake the crust a bit prior to filling with ingredients. My crust was soggy and undone. Otherwise, the quiche was mildly seasoned and good.

  2. Was that a 1/2 cup of Swiss, gruyere, fontina firm mozzarella shredded or just choose one of them?

  3. I never made a quiche before but it’s tomato season here in Wisconsin so I’m going to give it a whirl! It looks so delicious.

5 from 2 votes (2 ratings without comment)

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