Description
This savory quiche combines a creamy filling of eggs, cheese, and sautéed onions, topped with fresh tomatoes. Ideal for brunch or a light dinner, it’s simple to prepare using a pre-made pie crust and can be tailored with your choice of herbs and vegetables. Enjoy warm or at room temperature, paired with a salad or roasted veggies.
Ingredients
Scale
- 1 pre-made pie crust (9-inch)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 medium onion, finely chopped
- 2 medium tomatoes, sliced
- 3 large eggs
- 1 cup heavy cream or whole milk
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil or butter (for sautéing)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium skillet, heat the olive oil or butter over medium heat.
- Add the finely chopped onion to the skillet and sauté for about 5-7 minutes, or until the onions are translucent and slightly caramelized. Stir occasionally to prevent burning.
- Once the onions are ready, remove them from the heat and let them cool slightly.
- While the onions are cooling, slice the tomatoes into thin rounds. Set aside.
- In a large mixing bowl, crack the three eggs and whisk them until well combined.
- Add the heavy cream (or whole milk) to the eggs and whisk until smooth.
- Stir in the dried basil, dried oregano, salt, and pepper. Mix well to ensure the spices are evenly distributed.
- Once the onions have cooled, add them to the egg mixture and stir to combine.
- Finally, fold in the shredded cheese, ensuring it is evenly mixed throughout the filling.
- Take the pre-made pie crust and place it in a 9-inch pie dish.
- Carefully pour the egg and cheese mixture into the pie crust, spreading it evenly.
- Arrange the sliced tomatoes on top of the filling in a decorative pattern.
- Optionally, sprinkle a little extra cheese on top of the tomatoes for added flavor and a nice golden crust.
- Once assembled, place the quiche in the preheated oven.
- Bake for 35-40 minutes, or until the quiche is set in the center and the top is golden brown.
- If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
- Once baked, remove the quiche from the oven and let it cool for about 10-15 minutes before slicing.
- Slice the quiche into wedges and serve warm or at room temperature.
- Garnish with fresh basil leaves for a pop of color and added flavor.
- This quiche pairs wonderfully with a simple green salad or a side of roasted vegetables.
- For a brunch option, serve with fresh fruit or a light yogurt parfait.
- If you have leftovers, allow the quiche to cool completely before storing it.
- Wrap the quiche tightly in plastic wrap or aluminum foil, or place it in an airtight container.
- Store in the refrigerator for up to 3-4 days.
- To reheat, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover it with foil to prevent over-browning. Heat for about 15-20 minutes, or until warmed through.
- You can also reheat individual slices in the microwave for about 1-2 minutes, but the oven method will keep the crust crispier.
Notes
- Feel free to customize the filling with your favorite vegetables or proteins, such as spinach, bell peppers, or cooked bacon.
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes