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Tomato and Basil Quiche

"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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1 h servings 378 cals
Original recipe yields 6 servings (1 (9 inch) pie)


  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
  2. 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.
  3. 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.
  4. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 163
  1. 216 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I made these with sundried tomatoes (8 of them). It wasn't bad but I felt it was lacking flavor a little. I like the spinach quiche recipe on here better.

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Most positive
Least positive

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 ...

UBER YUMMY!! The floured, fried tomatoes were so good, I could have eaten a plate of them straight. However, once they're baked into the quiche, it's dubious how necessary the frying step is. By...

Amazing! I only made a couple changes to the recipe. I used 2 cups of cheese (amount came in package) and after the quiche was in the oven for 10 minutes I sprinkled nutmeg on the top. The fl...

This was great, but I did make a few changes. I diced the tomatoes rather than slicing them, and I did not peel them (I used sweet grape tomatoes). I also minced the onion instead of slicing it ...

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...

It was divine and easy to make. The changes I made were as follow: I used half skim milk and half heavy cream, added mushrooms to the onion and sauteed them together, then sprinkled the flour ...

So easy and yummy...except that I can't follow a recipe perfectly, so I removed the onions, added 1 cup chopped steamed spinach, and sauteed mushrooms, plus a tiny dash of nutmeg in the egg mixt...

The intense flavor that the tomatoes get from the quick pan fry makes this dish sublime! My 17 month old little girl loved this! Very kid friendly, just add a salad and you've got a great meal!...

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