Tomato-Basil Quiche

September 22, 2008

Well the weather is finally starting to cool off in my neck of the woods which means Fall is just around the corner I hope. My mind is already starting to ponder all the pumpkiney things I’ll bake and soups I’ll make during the cooler weather. But I thought I’d end Summer on a good note and use up the last little bit of basil on my basil plant. I am so proud of myself for keeping my herbs alive this Summer with my track record for being the grim reaper of plants. I saw this beautiful quiche on Liz’s blog and thought what a perfect dish to make with the few grape tomatoes and basil leaves I had left. The picky one (aka my husband) had a meeting at work tonight (where they’ll be eating greasy chicken fingers and fries which is right up his alley) so I thought I’d make this just for myself. My nose told me before I even took it out of the oven that this would be delicious and my nose didn’t lie. This is a great quiche recipe to send off the Summer.

Tomato-Basil Quiche

(with my alterations)


  • 2 medium or 1 large tomato, sliced 1/4 inch thick(I used 1 cup grape tomatoes, sliced in half lengthwise)
  • 2 cups shredded sharp white Cheddar (or you may use Gruyere) (I used sharp Cheddar)
  • 1-2 cloves garlic, finely chopped
  • 1 unbaked 9-inch pie shell
  • 1 small onion, thinly sliced
  • Leaves from 3 small stems fresh basil, torn if large
  • 4 eggs
  • 1 2/3 cups light cream (I used whole milk)
  • 6 tablespoons aged port or sherry (may be omitted, but reduce baking time by 5 minutes) (I omitted)
  • 1/2 teaspoon freshly ground black pepper


  1. Preheat oven to 425F. Place tomatoes on a paper towel to absorb excess moisture.
  2. In a small bowl, toss the cheese with the garlic. Sprinkle 1 1/2 cups of the cheese mixture evenly on the bottom of the pie shell. Arrange the onion on top of the cheese. Arrange the tomato in a single layer on top of the onion. Distribute the basil on top of the tomato and in the crevices between the rounds. Sprinkle the remaining 1/2 cup of cheese mixture on top.
  3. In a medium bowl, beat the eggs thoroughly. Add the cream, port, and pepper and beat well. Slowly pour the egg mixture into the pie shell.
  4. Bake for 20 minutes. Lower the oven temperature to 350F and bake for 35 minutes longer, or until the quiche is lightly browned on top.
  5. Let the quiche cool on a wire rack for a few minutes before serving.

And speaking of Liz’s blog, I’d like to give her an award for having a great blog! I was recently given an E for Excellent award from From the French Kitchen, so I’d like to pass it on to some more bloggers that I think are excellent. Thanks for being so creative and inspiring!

And the E for Excellent Award goes to…

Liz’s Cooking Blog

Reading Riting and Recipes

Annie’s Eats

Amber’s Delectable Delights

Elly Says Opa!

Made by Melissa

Please pass this on to other blogs that are excellent!


6 Responses to “Tomato-Basil Quiche”

  1. Liz Says:

    Thank you so much for the award!
    I am glad you enjoyed the quiche! It’s neat how it is coordinated with your plate 🙂

  2. Jaime Says:

    what a beautiful dish! i love tomatoes and basil

  3. Alissa Says:

    I made that quiche years ago and it was sooooo good. Glad that you enjoyed it too!

  4. ellysaysopa Says:

    Mmm, that looks so good and the grape tomatoes make is so pretty! I love quiche but I don’t think I’ve ever made a real one (aka with a crust, lol). And thanks for the award! 🙂

  5. Amber Says:

    The quiche looks delicious!
    Thank you for the award.

  6. Melissa Says:

    Thank you so much for the award!

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