Fresh Tomato Quiche

Fresh Tomato Quiche

Pie for breakfast? Sign me up!

Okay, technically this isn’t pie, but it sure looks like it. And it doesn’t necessarily have to be for breakfast either. It can really be used for any meal.

Make it your own by adding or substituting other veggies or meat. You can saute chopped bell peppers, broccoli florets, garlic scapes or mushrooms in the tomato mixture. You could mix diced ham or crumbled bacon into the egg mixture. And of course, you could always garnish it with parmesan cheese, microgreens, or diced green onions.


Fresh Tomato Quiche


  • 1 cup onion chopped
  • 2 tbsp butter
  • 4 large tomatoes chopped and seeded
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dried thyme
  • 2 cups Monterey Jack cheese shredded
  • 1 unbaked pastry shell
  • 4 eggs
  • 1-1/2 cup half-and-half cream


  1. Preheat oven to 425 F.

  2. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes. Remove from the heat.

  3. While the tomato mixture is cooking down, press crust into bottom of a 9 inch pie pan. Bake in oven for 7 minutes, or until the crust is dried out on the surface.

  4. Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese.

  5. In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie shell.

  6. Bake at 425° for 10 minutes. Reduce heat to 325°; bake 40 minutes longer or until top begins to brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Recipe Notes

Modified from Taste of Home recipe

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