This easy cheese and tomato quiche is perfect for beginners! With a flaky crust, creamy cheese, and juicy tomatoes, it’s simple yet so tasty. You really can’t go wrong!
Making this quiche always makes my kitchen smell amazing! It’s great for brunch, or just a cozy dinner. I love serving it with a fresh salad to balance it out. You’re gonna love it! 😊
Key Ingredients & Substitutions
Pie Crust: A pre-made pie crust saves time, but you can also make your own if you’re feeling adventurous! Use store-bought puff pastry for a puffier texture. This offers a nice, flaky base for your quiche.
Eggs: Fresh large eggs are essential for the best custard texture. If you’re avoiding eggs, try using a mixture of silken tofu blended with nutritional yeast as a substitute.
Milk: Whole milk adds creaminess, but you can opt for half-and-half or even almond milk if you’re looking for a lighter alternative. Just know that non-dairy milks might yield a slightly different taste.
Cheese: Cheddar cheese is a classic choice, but feel free to experiment! Mozzarella or feta cheese adds a unique flavor. If you prefer a dairy-free option, use a plant-based cheese instead.
Tomatoes: Fresh tomatoes make this dish wonderful, but you can use sun-dried tomatoes or canned diced tomatoes in a pinch. Make sure to drain any excess liquid to keep the quiche from becoming soggy!
How Do You Ensure Your Quiche Sets Perfectly?
Getting the right texture can be tricky, but here’s how to nail it: the egg and milk mixture is the foundation of your quiche. Make sure to mix them well to incorporate air, which will help it puff slightly as it bakes.
- Preheat your oven and use a steady temperature—no peeking until close to the end, as that can cause the quiche to collapse!
- Check for doneness by gently shaking the pan; the filling should be just barely set, with a little jiggle.
- Letting the quiche cool for 5–10 minutes before slicing is crucial! This resting time helps it firm up for easier serving.
Easy Cheese and Tomato Quiche
Ingredients You’ll Need:
For The Crust:
- 1 pre-made pie crust (9-inch)
For The Filling:
- 4 large eggs
- 1 cup whole milk or half-and-half
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 2 medium tomatoes, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano or mixed Italian herbs (optional)
For Brushing:
- 1 tablespoon olive oil or melted butter
For Garnish:
- Fresh basil or parsley leaves (optional)
How Much Time Will You Need?
This easy quiche takes about 15 minutes to prepare and around 35-40 minutes to bake. After baking, it’s best to let it cool for 5-10 minutes before slicing. Altogether, you’re looking at under an hour for a delicious, homemade quiche!
Step-by-Step Instructions:
1. Preheat and Prepare the Crust:
Start by preheating your oven to 375°F (190°C). Unwrap your pre-made pie crust and place it gently into a 9-inch pie dish. Press down lightly on the bottom and edges to fit evenly. Use a fork to prick the bottom several times; this helps prevent bubbles during baking.
2. Brush the Crust:
For a beautiful, golden finish, brush the edges of the crust lightly with olive oil or melted butter. This adds flavor and a nice shine to your quiche.
3. Mix the Filling:
In a large mixing bowl, add the eggs, milk, salt, pepper, and optional herbs. Whisk everything together until fully combined. This mixture will create a fluffy filling, so mix it well!
4. Assemble the Quiche:
Now it’s time to layer: sprinkle half of the shredded cheese evenly across the bottom of the crust. Next, add the thinly sliced tomatoes on top, arranging them nicely. Carefully pour the egg mixture over the tomatoes, making sure it’s evenly distributed. Finally, top with the remaining cheese. Yum!
5. Bake Your Quiche:
Place the assembled quiche in the preheated oven and bake for about 35–40 minutes. It’s done when the filling is set (you want it to jiggle a little, but not too much) and the top is lightly golden.
6. Cool and Serve:
Once baked, take the quiche out of the oven and let it cool for about 5-10 minutes. This waiting time makes it easier to slice. Garnish with fresh basil or parsley if you like, and then serve warm or at room temperature. Enjoy your delicious cheese and tomato quiche!
FAQ for Easy Cheese and Tomato Quiche
Can I Use a Homemade Pie Crust Instead of Store-Bought?
Absolutely! If you’re feeling up to it, a homemade pie crust can add an extra touch of flavor. Just make sure to pre-bake it slightly to avoid sogginess. Follow your favorite recipe for a 9-inch crust, and you’ll be good to go!
What Can I Substitute for the Cheese?
If you’re looking for a different flavor, try using mozzarella, feta, or even goat cheese! For a dairy-free option, many plant-based cheeses work well too. Just keep in mind that flavor profiles will change slightly with each substitution.
Can I Make This Quiche Ahead of Time?
Yes, you can! Cook the quiche and let it cool completely, then cover it and refrigerate for up to 2 days. To reheat, pop it in the oven at 350°F (175°C) for about 15-20 minutes until heated through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat slices in the microwave or oven, but be sure to cover them so they don’t dry out!
