tomato-basil quiche

6    |   
Prep Time:
15 minutes + additional time if making pastry    |   
Cook Time:
45 to 50 minutes

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tomato quiche

I spent July 4th babysitting 12 chickens, so I had to dream up ways to use the bonanza of farm-fresh eggs. Quiche was just the thing. I know it’s had its ups and downs in popularity—“real men don’t eat quiche” was a low point—but it really  is an easy one-pan meal. If you purchase the pie dough, it’s also really quick to make. By the way, if you do not like goat cheese, leave it out and increase the Asiago or gruyere to 1 cup.


purchased or homemade pastry for one 9-inch pie
1/4 cup shredded Asiago or gruyere cheese
3 ounces fresh goat cheese
1 shallot, chopped
1/4 cup chopped fresh basil
2 medium tomatoes
3 large eggs
1-1/2 cups whole milk
1/4 teaspoon salt and freshly ground pepper


Preheat oven to 375°F. Meanwhile, line a 9-inch glass pie plate with pastry. Spread the Asiago or gruyere cheese over the bottom. Crumble the goat cheese evenly on top then scatter the shallot and basil over the cheese. Slice the tomatoes about 1/4-inch thick (discarding core and end slices) and arrange slices in a concentric on top, overlapping if necessary.

In a bowl, beat the eggs, milk, salt and several grindings of pepper with a whisk. Pour over tomatoes and bake quiche until puffed and golden brown, 45 to 50 minutes. Let cool at least 30 minutes before serving. Or wrap in plastic and store in the refrigerator for up to 2 days (it tastes even better the day after baking).