Check out this delicious and easy-to-make Tomato Quiche recipe! Combining the savory flavors of roasted tomatoes, fresh asparagus, and creamy Gruyere cheese, this quiche is perfect for any meal of the day.
Tomato quiche is a savory pie that features a flaky puff pastry crust filled with a creamy egg mixture, roasted tomatoes, fresh vegetables, and cheese. This dish has its roots in French cuisine but has become popular worldwide due to its versatility and delicious taste.
Why We Love This Recipe:
- Healthy and Nutritious: Packed with fresh vegetables and protein-rich eggs.
- Quick and Easy: Perfect for busy parents who need a quick meal solution.
- Impressive Presentation: Ideal for entertaining guests with its vibrant colors and elegant look.
- Versatile: Great for breakfast, brunch, lunch, or dinner.
If you like this breakfast recipe, you may also love our Scrambled Egg Sandwich or our Sous Vide Soft Boiled Eggs.
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What Ingredients Will You Need?
- Puff Pastry: Store-bought puff pastry saves time and ensures a flaky crust.
- Heirloom Cherry Tomatoes: Adds color and flavor.
- Asparagus: Provides a fresh, crisp texture.
- Eggs: The base of the creamy filling.
- Heavy Cream: Adds richness to the quiche.
- Gruyere Cheese: Offers a nutty, savory taste.
- Olive Oil: Enhances the flavor of roasted tomatoes.
- Salt and Pepper: Seasoning to taste.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make Tomato Quiche
STEP ONE: Prepare the Puff Pastry
Thaw the puff pastry in the refrigerator overnight.
On a floured surface, gently unfold the puff pastry and roll it out slightly larger than your tart pan. Transfer the pastry to the tart pan, trimming any excess dough. Cover with aluminum foil and add pie weights or dry beans.
Pre-bake the crust at 400°F for 10 minutes. Remove from the oven and let it rest.
STEP TWO: Prepare the Tomatoes
Preheat the oven to 400°F. Place halved heirloom cherry tomatoes on a baking sheet. Sprinkle with salt and drizzle with olive oil. Roast the tomatoes for about 20 minutes, until they begin to dry out slightly.
STEP THREE: Prepare the Filling
In a large bowl, whisk together the eggs and heavy cream. Season with salt and pepper. Sprinkle shredded Gruyere cheese evenly over the pre-baked crust. Pour the egg mixture over the cheese.
Arrange the asparagus spears in a criss-cross pattern on top of the egg mixture. Place the roasted tomatoes on top, cut side up.
STEP FOUR: Bake the Quiche
Increase the oven temperature to 425°F. Bake the quiche for approximately 20 minutes, or until the top is golden brown. Allow the quiche to cool for 10 minutes before slicing.
What Are Some Good Substitutions?
- Puff Pastry: Use a homemade pie crust or a gluten-free crust.
- Gruyere Cheese: Substitute with Swiss, cheddar, or mozzarella.
- Asparagus: Replace with spinach, bell peppers, or mushrooms.
How Can You Change This Recipe Up?
- Diet: Use half and half for instead of heavy cream to lower calories.
- Flavor: Add caramelized onions or fresh basil for extra flavor.
- Kid-Friendly: Cut larger tomatoes into fun shapes to make the dish appeal to children.
What Kitchen Equipment Is Best?
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- Tart pan
- Rolling pin
- Baking sheet
- Aluminum foil
- Pie weights or dry beans
- Mixing bowl
- Whisk
How Should You Store This?
Store leftover tomato quiche in an airtight container for up to 3 days.
For freezer storage, wrap individual slices in plastic wrap and foil, then freeze for up to 1 month.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Ensure the crust stays crispy by using pie weights.
Roasting the tomatoes enhances the flavor and prevents sogginess.
Allows the quiche to set properly before serving.
Reheat in the oven at 350°F until warmed through.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Extra cherry tomatoes can be used in this Garden Tomato Salad with Feta
- Use extra Gruyere cheese in a grilled cheese sandwich
- Make a vegetable stir-fry with asparagus.
Need Something To Pair This With?
In The Mood For a Similar Dish?
- Puff Pastry Mushroom Gruyere Tart
- Burrata Caprese with Heirloom Tomatoes
- Casarecce Pasta with Heirloom Tomatoes
More breakfast and brunch recipes you will love:
Yes, you can prepare the crust and filling separately, then assemble and bake just before serving.
Yes! You can use spinach, bell peppers, mushrooms, or zucchini.
Absolutely! While Gruyere cheese adds a nutty and savory flavor, you can substitute it with other cheeses like Swiss, cheddar, or mozzarella. Each cheese will bring a unique taste to your quiche.
📖 Recipe
Tomato Quiche Recipe
Equipment
- Tart Pan
- Rolling Pin
- Baking sheet
- Aluminum foil
- Pie weights or dry beans
- Mixing Bowl
Ingredients
- 1 sheet puff pastry
- 2 cups heirloom cherry tomatoes halved
- 8-10 asparagus spears
- 4 eggs
- ⅓ cup heavy cream
- 1 cup Gruyere cheese shredded
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Thaw the puff pastry in the refrigerator overnight.
- Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet. Sprinkle them with salt and drizzle with olive oil. Set aside to allow the tomatoes to release some of their juices.
- On a floured surface, gently unfold the puff pastry sheet. Roll the pastry out slightly larger than your tart pan. Carefully transfer the pastry to the tart pan, trimming any excess dough from the edges.
- Cover the crust with aluminum foil, ensuring it fits snugly. Add pie weights or dry beans to prevent the pastry from puffing up.
- Bake the crust in the preheated oven for 10 minutes, then remove and let it rest.
- Place the baking sheet with the tomatoes in the oven and roast for about 20 minutes, until they begin to dry out slightly.
- In a bowl, whisk together the eggs and heavy cream. Season with salt and pepper.
- Remove the pie weights and foil from the crust. Sprinkle the shredded Gruyere cheese evenly over the crust.
- Pour the egg and cream mixture over the cheese. Arrange the asparagus spears in a criss-cross pattern on top of the egg mixture. Place the roasted tomatoes on top, cut side up.
- Increase the oven temperature to 425°F (220°C). Bake the quiche for approximately 20 minutes, or until the top is golden brown.
- Allow the quiche to cool for 10 minutes before slicing.
Notes
- Puff Pastry: Use a homemade pie crust or a gluten-free crust.
- Gruyere Cheese: Substitute with Swiss, cheddar, or mozzarella.
- Asparagus: Replace with spinach, bell peppers, or mushrooms.
Nutrition
Important Food Safety Tips
Always use fresh ingredients and store leftovers promptly to prevent spoilage.
Cook eggs to a minimum internal temperature of 160 °F (71.1 °C)
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
See more guidelines at USDA.gov
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