This Easy Cheese and Tomato Quiche is a delicious mix of creamy cheese and juicy tomatoes, all wrapped up in a flaky crust. It’s perfect for breakfast, lunch, or even dinner!
Honestly, who doesn’t love a good quiche? It’s like a hug in pie form! I usually pair it with a side salad for a complete meal, and it’s always a hit. Yum!
Key Ingredients & Substitutions
Shortcrust Pastry: A pre-made pastry saves time and effort. If you want to make your own, combine flour, butter, and a bit of water. You can also use puff pastry for a flakier texture, though it may change the quiche’s density.
Eggs: Large eggs are essential for a fluffy quiche. If you’re looking for a lighter option, you can substitute two eggs with four egg whites. This works well if you want to reduce cholesterol.
Heavy Cream: Heavy cream adds richness, but you can substitute it with whole milk or a non-dairy milk if you prefer. Keep in mind that it might be a bit less creamy but still tasty.
Cheese: Cheddar is always a hit, but other cheeses can shine here, too! Gruyère is my favorite choice for a nutty flavor. Try mozzarella for a stretchier texture or feta for a tangy bite.
Tomatoes: Cherry tomatoes are sweet and juicy, but regular diced tomatoes work too. Just drain them well to prevent a watery quiche. If you’re not a fan of tomatoes, spinach or broccoli can be great alternatives!
How Do You Bake a Perfect Quiche?
Baking a quiche can seem tricky, but it’s quite simple with the right tips! The key is to ensure the filling sets slowly and evenly.
- Start by preheating your oven. A hot oven helps create a nice crust.
- Place the quiche on the middle rack to ensure even cooking. This helps avoid a soggy bottom.
- Keep an eye on the quiche in the last few minutes. It should be set in the center and slightly puffed up when done.
- Let the quiche cool for 10 minutes before slicing. This helps it hold its shape better.
Enjoy your quiche warm or at room temperature, making it a versatile dish for any meal of the day!
Easy Cheese and Tomato Quiche
Ingredients You’ll Need:
- 1 pre-made shortcrust pastry sheet (about 9-inch)
- 4 large eggs
- 1 cup (240 ml) heavy cream or half-and-half
- 1 cup grated cheese (cheddar, Gruyère, or your favorite cheese)
- 1 cup cherry tomatoes, halved or sliced
- 1/4 cup chopped fresh basil or parsley (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano or Italian seasoning (optional)
- 1 tablespoon olive oil or butter (for greasing)
How Much Time Will You Need?
This quiche requires about 15 minutes for preparation and 35-40 minutes to bake, totaling roughly 55-60 minutes. It’s an easy dish that’s perfect when you want something homemade without spending hours in the kitchen!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While that heats up, lightly grease a 9-inch tart or pie pan with olive oil or butter. This will help the quiche slide out easily once it’s baked.
2. Make the Pastry Base:
Take the pre-made shortcrust pastry sheet and press it evenly into your prepared pan. Trim off any excess pastry at the edges. Use a fork to prick holes in the base. This helps prevent bubbling while it cooks.
3. Whisk the Filling:
In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and any dried herbs you want to include until everything is well mixed. This will create a lovely creamy filling for your quiche.
4. Add the Cheese and Herbs:
Now, stir in your grated cheese and, if you like, the chopped fresh herbs. Mix until it’s all combined and well coated.
5. Layer the Tomatoes:
Take the halved or sliced cherry tomatoes and spread them evenly over the pastry base. Then, gently pour the egg and cheese mixture on top, filling all the gaps.
6. Tap and Bake:
Give the pan a gentle tap on the counter to release any air bubbles and ensure the mixture settles evenly. Place your quiche in the preheated oven and bake for about 35 to 40 minutes, or until the center is set and the top is golden brown.
7. Cool and Serve:
Once baked, carefully remove the quiche from the oven and allow it to cool for about 10 minutes before slicing. This waiting time helps the filling firm up just a bit more.
8. Enjoy:
Serve your easy cheese and tomato quiche warm or at room temperature, garnished with extra fresh herbs if you like. It pairs wonderfully with a crisp green salad or some crusty bread for a delightful meal!
Happy cooking and enjoy your delicious quiche!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Cheese?
Absolutely! While cheddar and Gruyère are excellent choices, feel free to experiment with your favorite cheeses. Mozzarella gives a nice stretch, while feta adds a tangy twist. Just remember to adjust the amounts according to your preference!
How Do I Store Leftovers?
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also microwave it, but the oven will help maintain the crust’s crispiness.
Can I Make This Quiche Ahead of Time?
Yes! You can prepare the quiche the night before and store it in the refrigerator before baking. Just cover it with plastic wrap to keep it fresh. When you’re ready to bake, remove the wrap and pop it into the oven! You might need to add a few extra minutes to the baking time if it’s chilled.
What Can I Substitute for the Heavy Cream?
If you want a lighter option, you can substitute heavy cream with whole milk or a lower-fat milk option, such as half-and-half. For a dairy-free alternative, use almond milk or oat milk, but keep in mind that the quiche may not be as rich and creamy.
