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 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 (8 ounces) Swiss cheese (or cheddar or Gruyère), grated
  • 1/3 cup grated Parmesan cheese
  • 2 medium heirloom tomatoes, sliced


  1. Preheat oven to 350°F. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch circle. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights. Set aside.
  2. Meanwhile, place butter, pepper and garlic in medium cast iron skilled. Sauté over medium-high heat. Careful not to burn the butter. Stir in basil and chives.
  3. Whisk together eggs, milk, salt and pepper in medium bowl. Stir in cheeses and veggies. Pour into crust.
  4. Top with tomato slices, making a pretty pattern as you go.
  5. Bake at 375°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.