Tomato-topped Quiche

tomato-topped quiche

I’ve written before about the quiche tug-of-war in our house between me, the veggie-lover, and my kids, the carnivores. But since what’s growing in the garden often determines what lands on our table, this week our quiche is heirloom tomato-topped and flecked with basil and chives. I threw my favorite quiche cheese, Swiss, in for good measure. I, of course, couldn’t be happier. This dish is delicious and beautiful. And you know what? Sometimes picky eaters go to bed hungry.

Makes 4-6 servings


  • dough for 1 homemade single pie crust
  • 1 small green pepper, diced
  • 2 garlic cloves minced
  • 2 Tbsp. butter
  • 2 Tbsp. chopped fresh basil
  • 2 Tbsp. chopped fresh chives
  • 4 large eggs
  • 1 cup whole milk
  • 3/4 tsp. fine sea salt
  • 1/2 tsp. freshly ground black pepper
  • 2 cups shredded Swiss cheese (or cheddar or Gruyère)
  • 1/3 cup shredded Parmesan cheese
  • 2 medium heirloom tomatoes, sliced


  1. Fit pie crust into 9-inch pie plate and prick bottom and sides of crust with a fork.
  2. Bake at 425°F for 10 minutes. Remove from oven. Set aside.
  3. Sauté pepper and garlic in butter on medium-high heat. Careful not to burn the butter. Stir in basil and chives.
  4. Whisk together eggs, milk, salt and pepper in a medium mixing bowl. Stir in cheeses and veggies. Pour into crust.
  5. Top with tomato slices, making a pretty pattern as you go.
  6. Bake at 376°F for 45-50 minutes or until center is set. Shield edges of the crust with aluminum foil after 30 minutes to avoid burning. Let stand 5 minutes before serving.


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