Tomato, Egg, and Cheese Quiche

I think you could call this a tart instead…I don’t know the specific differences in the names, but I do know that I follow almost the same recipe for my quiche recipe, but there were some important changes for this. After reading about how awesome heirloom tomatoes are, I wanted to pick some up from the Farmers’ Market and enjoy them as a good summer dish. Seattle was late to summer, but it has been going steady for a couple months. All of a sudden, bam! It was fall. Cooler mornings, bringing out extra blankets, wearing socks and jackets, and wanting to turn on the heat but holding out because I know I can throw on another layer. Soon it will be back into the rainy season(s?) and I will be craving sunshine. At least I can look back at these pictures and remember how yummy the tomatoes were.

What meals get you excited about the fall and autumn seasons? I am trying to think ahead to produce knowing that I cannot rely on my local produce as much.  Colder weather makes me think of pot pies, roasted chicken, and soup!

This recipe can be played with, but the basics of a pie crust, cheese, eggs, and tomatoes all go together really well. If you want to get fancy, you can even roast some tomatoes along with some potatoes to serve alongside! That’s right, tomatoes two ways!

I love local produce!

Directions for Tomato, Egg, and Cheese Quiche

  • 1 pie crust
  • Several tomatoes sliced (enough to fit across the top of your pie; about 1 cup)
  • 2 eggs
  • 8 oz cream cheese, at room temperature
  • 2 cups shredded cheese (I used cheddar, but use what you like)
  • 1 onion, sliced
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1-2 teaspoons dried seasoning (I used a tomato/basil/garlic mix I have)
  • Salt
  • 3-4 Tablespoons Parmesan cheese (optional)
  • 1-2 Tablespoons Fresh basil

Preheat the oven to 425 degrees. When ready, bake the pie crust for about 15 minutes to help it brown and remain crisp even with the filling later.

I just bought this chain and was super excited to try it! It worked pretty well…

Check out the indentations! No big deal with a filling.

Saute the onions in a medium pan until they are lightly browned, then add in the mushrooms and garlic to brown the mushrooms. When that is done, remove from the heat to cool for a few minutes.

In a mixing bowl, beat together the cream cheese, eggs, shredded cheese (leave a few tablespoons out), and dried seasoning until smooth.

Put the remaining tablespoons of cheese on the bottom of the pie crust, then layer the onion/mushroom/garlic mixture on top.

Pour the cream cheese mixture on top of that.

Place the tomato slices on the top, pushing them down slightly. Sprinkle some salt on top.

Bake in the oven for about 20-25 minutes. When the quiche is only a little jiggly and the tomatoes look roasted, sprinkle the Parmesan cheese and basil leaves on top.

Return to the oven for another 5 minutes. At this point, remove it from the oven and allow to cool to that it won’t burn your mouth.

Not the prettiest plating, but super tasty!

Directions for Tomato, Egg, and Cheese Quiche without pictures

  • 1 pie crust
  • Several tomatoes sliced (enough to fit across the top of your pie; about 1 cup)
  • 2 eggs
  • 8 oz cream cheese, at room temperature
  • 2 cups shredded cheese (I used cheddar, but use what you like)
  • 1 onion, sliced
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1-2 teaspoons dried seasoning (I used a tomato/basil/garlic mix I have)
  • Salt
  • 3-4 Tablespoons Parmesan cheese (optional)
  • 1-2 Tablespoons Fresh basil

Preheat the oven to 425 degrees. When ready, bake the pie crust for about 15 minutes to help it brown and remain crisp even with the filling later.

Saute the onions in a medium pan until they are lightly browned, then add in the mushrooms and garlic to brown the mushrooms. When that is done, remove from the heat to cool for a few minutes.

In a mixing bowl, beat together the cream cheese, eggs, shredded cheese (leave a few tablespoons out), and dried seasoning until smooth.

Put the remaining tablespoons of cheese on the bottom of the pie crust, then layer the onion/mushroom/garlic mixture on top. Pour the cream cheese mixture on top of that. Place the tomato slices on the top, pushing them down slightly. Sprinkle some salt on top.

Bake in the oven for about 20-25 minutes. When the quiche is only a little jiggly and the tomatoes look roasted, sprinkle the Parmesan cheese and basil leaves on top. Return to the oven for another 5 minutes. At this point, remove it from the oven and allow to cool to that it won’t burn your mouth.

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2 thoughts on “Tomato, Egg, and Cheese Quiche

  1. That looks amazing. Why do you press with the chain? Is it weird that it is like 85 here today and all I want is to wear boots and a scarf? I am jealous of Fall. I used to be jealous of summer!! I just can’t win! 😉 LOL

    • The pie chain keeps the crust from puffing while it pre-bakes. I’ve tried without and I had a super puffy bottom that made it hard to fill the crust 🙂

      It’s fine to be jealous of our fall–soon you won’t be missing our endless rainy winter!

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