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Just a little longer, and tomato season will be in full swing! This tomato quiche is one of the best ways to make the most of it. It’s easy to prepare, comes together quickly, and is packed with fresh flavor. Serve it for lunch, as part of a brunch spread, or turn it into a light dinner with a crisp green salad on the side.
Table of contents
Make the Most of Tomato Season
Of course, you can buy tomatoes year-round, so this quiche is delicious any time of the year. But during the summer, when tomatoes are at their peak, that’s when this recipe really shines. I love using heirloom tomatoes in as many colors as I can find. It’s not essential, but it makes the quiche even more beautiful and flavorful.
Recipe Ingredients
To make this delicious tomato quiche, you’ll need:
- Tomatoes – I used mostly colorful heirloom tomatoes, but regular tomatoes work just as well.
- Garlic – Not essential, but it adds a wonderful depth of flavor.
- Fresh herbs – I used parsley and chives, but fresh or dried Italian herbs work beautifully too. Fresh thyme is another great option.
- Boursin cheese – I happened to have some Boursin on hand, and it adds an incredibly creamy, herby flavor. Any variety of Boursin will work, or you can substitute another soft herb cheese.
- Heavy cream – I whisk the eggs together with heavy cream for a richer, creamier filling. Half-and-half, whole milk, or cooking cream also work if you prefer.
- Zucchini – I like to quickly sauté the zucchini before adding it to the quiche for extra flavor.
- Pie crust or quiche pastry – I used a store-bought refrigerated pie crust to keep things simple. If you’d like to make it gluten-free, use your favorite gluten-free quiche crust recipe instead. (you can use the crust from the pumpkin quiche for instance)
How To Make Tomato Quiche
Making a tomato quiche couldn’t be easier. The most important step is blind baking the crust so it stays crisp. While you can skip this step if you’re short on time, I highly recommend it, it gives the quiche a much better texture.
Chop all the vegetables and herbs. Whisk together the eggs, heavy cream, Boursin, fresh herbs, salt, and pepper until smooth.
Heat a skillet with a little oil and briefly sauté the garlic and zucchini.
After blind baking the crust, spread the zucchini and garlic over the bottom. Pour the egg mixture over the vegetables, then arrange the sliced tomatoes on top.
Bake for another 20 to 25 minutes, or until the filling is fully set and the quiche is golden brown.
How to Store Tomato Quiche
Store leftover quiche in an airtight container in the refrigerator for 2 to 3 days.
You can freeze it, although I personally don’t recommend it because the texture becomes a little softer after thawing. If you do freeze it, reheat it in the oven or air fryer to help crisp it up again.
What to Serve with Tomato Quiche
Tomato quiche is perfect for lunch or as a light dinner served with a fresh salad, such as a crunchy Napa cabbage salad or a simple mixed greens salad.
Variations
This tomato quiche is delicious just as it is, but there are plenty of ways to change it up. If you’re adding other cheeses, you can leave out the Boursin altogether.
- Sprinkle crumbled feta over the top before or after baking.
- Add crumbled blue cheese for a richer flavor.
- Top the quiche with shredded cheese before baking for an extra golden crust.
FAQ Tomato Quiche
A quiche pan or pie dish both work well. Personally, I prefer using a standard quiche dish without a removable bottom because there’s no risk of the filling leaking out. If you use a tart pan with a removable base, place it on a baking sheet to catch any drips.
Absolutely! Spinach, roasted bell peppers, asparagus, caramelized onions, mushrooms, or roasted eggplant are all delicious additions. Just make sure to cook vegetables with a high water content first to prevent the quiche from becoming soggy.
Tomatoes naturally release a lot of moisture while baking. To avoid a watery quiche, use ripe but firm tomatoes, pat the slices dry with paper towels, and always blind bake the crust first. Let the quiche cool for 10 to 15 minutes before slicing so the filling has time to set.
The classic Garlic & Fine Herbs Boursin is my favorite for this recipe, but Shallot & Chive or Black Pepper varieties are also delicious. I actually had a bit of a weird flavor for this recipe (figs and nuts) but it still worked really well. The Boursin mainly adds a lot of creaminess and the flavor itself will work regardless.
More Easy Quiche Recipes
Tomato Quiche
Ingredients
- 1 refrigerated pie crust or quiche pastry
- 500 grams tomatoes mixed colors and sizes
- 1 medium zucchini diced
- 1/2 bunch fresh parsley chopped
- 1/2 bunch fresh chives chopped
- 2 cloves garlic minced
- 85 grams Boursin cheese (or similar herb cheese)
- 6 large eggs
- 100 ml heavy cream
- Salt and black pepper to taste
Equipment
- 9-inch (22 cm) quiche pan
Instructions
- Preheat the oven to 350°F (180°C).
- Cut the zucchini into small cubes. Slice the larger tomatoes and cut smaller tomatoes into quarters.1 medium zucchini, 500 grams tomatoes
- Finely chop the parsley and chives. In a large bowl, whisk together the eggs, heavy cream, Boursin, herbs, salt, and pepper. Keep in mind that Boursin is already fairly salty, so season lightly.1/2 bunch fresh parsley, 1/2 bunch fresh chives, 85 grams Boursin cheese , 6 large eggs, Salt and black pepper, 100 ml heavy cream
- Heat a skillet with a little oil and briefly sauté the garlic. Add the zucchini and cook for another 2 to 3 minutes.2 cloves garlic
- Grease the quiche pan and line it with the pie crust. Prick the bottom several times with a fork.1 refrigerated pie crust or quiche pastry
- Line the crust with parchment paper and fill with pie weights, dried beans, or uncooked rice. Blind bake for 15 minutes. Remove the parchment and weights, then bake for another 10 minutes, or until the crust is lightly golden.
- Spread the cooked zucchini evenly over the crust.
- Pour the egg mixture over the vegetables.
- Arrange the sliced tomatoes evenly over the top.
- Bake for 20 to 25 minutes, or until the filling is set and the top is golden brown.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
