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Tomato and Basil Quiche

SUBMITTED BY: Karen Griffin PHOTO BY: HOLLYEP

"This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!"

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Read Reviews (82)

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PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr
Original recipe yield 1 (9 inch) pie

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 tablespoon olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
1/2 cup milk
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 1/2 cups shredded Colby-Monterey Jack cheese, divided

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

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REVIEWS

Reviewed on Apr. 10, 2005 by RogueOnion

Amazing! I only made a couple changes to the recipe. I used 2 cups of cheese (amount came in... MORE

Reviewed on Jun. 2, 2006 by ULTRAGIRL

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

ULTRAGIRL
Jun. 2, 2006

I made this by the recipe last week. My husband thought it was great, and I enjoyed it also, but thought I'd like it better with a few changes. I made it today for a baby shower at work. It got lots of oohs and ahhs and recipe requests. I followed the suggestions of previous reviewers and used heavy cream instead of milk, chopped the onions instead of slicing -(when sliced, the long strings/rings can make it tricky to slice/serve/eat). I also cooked the onions until they were very browned and carmelized. My additional changes: 2 cups of colby/jac cheese, and one cup of freshly grated parmesean, 8 tsp of chopped fresh basil instead of 2 tsp dried. I did not peel the tomatoes this time, and before I sliced them, I cut the top off, and "squeezed " most of the seeds/juice out. I sprinkled with italian seasoned bread crumbs instead of four. I added a little garlic powder along with salt and pepper to the egg mixture. I baked 10 min at 400, then 35 min at 350. It will slice beautifully if you allow it to set for an hour or longer after it finishes baking. Garnish with a few fresh basil leaves. Delicious and pretty!

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19 users found this review helpful

I made this by the recipe last week. My husband thought it was great, and I enjoyed it also,... MORE

Reviewed on Dec. 21, 2003 by FRECKLES42

So easy and yummy...except that I can't follow a recipe perfectly, so I removed the onions,... MORE

Reviewed on Jul. 15, 2004 by MONARCH38

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

MONARCH38
Jul. 15, 2004

GREAT! What a great quiche! I added another 1T of oil to saute the floured tomatoes after removing the onions - there was nothing left in the pan and they started to stick. I used oat flour (I'm wheat intolerant) and you simply can't detect it. I doubled the flour-basil mix and dredged each tomato slice, fully coating it. After trying to turn them over, they fell a part, which was okay - made it easier to get into the quiche. (Next time I'll use diced tomatoes and shake the flour-basil mix with the tomatoes in a bag.) I used heavy cream for the milk portion, added 1cup diced cooked chicken to the onions, and doubled the amount of cheese (what can I say - we LOVE cheese!). I wrapped the crust edge with foil to prevent harsh browning, and sprinkled the top of the quiche with nutmeg before baking. I cooked the whole thing at 350 and let it bake for 40 minutes because I had to tend to some other things. This was simply fantastic! I also made some in a custard cup (sprayed with PAM) so it was crust-less for me! It slippped right out of the cup and looked very nice! Served with a side salad! EXCELLENT!

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13 users found this review helpful

GREAT! What a great quiche! I added another 1T of oil to saute the floured tomatoes after... MORE

Reviewed on Jul. 19, 2003 by BRENDA STRICKLAND

This was great, but I did make a few changes. I diced the tomatoes rather than slicing them,... MORE

Reviewed on Dec. 21, 2003 by RETCOP

great recipe! i tried both as is and then added shrimp. the shrimp tomato and basil... MORE

Reviewed on Jul. 19, 2003 by AJIA

This quiche is great! I added sauted mushrooms and used Mozzarella instead of Colby-Monterey... MORE

Reviewed on Aug. 4, 2007 by vanessajbaca

It was divine and easy to make. The changes I made were as follow: I used half skim milk and... MORE

Reviewed on May 31, 2005 by Tamara Grimes Lemasters

The intense flavor that the tomatoes get from the quick pan fry makes this dish sublime! My 17... MORE

Reviewed on Jan. 6, 2007 by longtab

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