A tomato quiche that’s simple, incredibly delicious, and guaranteed to disappear fast. If you only make one of the quiche recipes on my site, I hope it’s this one.
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Tip from Eef
This tomato quiche makes a wonderful dinner served with a simple green salad. If you happen to have leftovers, you’re in for a treat, they’re just as delicious cold the next day. I love taking a slice for lunch with a bowl of fresh tomato soup.
Quiche with Tomatoes
This tomato quiche is one of those recipes I never get tired of making. It has the perfect balance of flavors and textures: a crisp, buttery pie crust, a creamy ricotta filling packed with herbs, and juicy, ripe tomatoes layered on top. Simple ingredients, but together they make something truly special.
Recipe Ingredients
You don’t need a lot of special ingredients for making this delicious tomato quiche. It’s every bit as easy as my zucchini quiche or the caramelized onion quiche.
- Pie crust – you can make it yourself or you can go for easy and use a store-bought pie crust
- Tomatoes – I love using tomatoes from my own garden and they come in all sorts of shapes, colors and sizes. But any regular tomato works too.
- Ricotta – to create that delicious creamy interior I use ricotta
- Parmesan cheese – using another kind of cheese works too. It might even work with blue cheese if you like that.
- Herbs and spices – while this is pretty flexible I added garlic, chives, thyme, oregano, basil and red pepper flakes. And of course pepper and salt.
Tomato Season
As you can probably tell from the photos, I had plenty of tomatoes on hand! My biggest tip is to use a mix of different tomato varieties and sizes. It not only makes the quiche look beautiful, but also adds more flavor and texture. And while tomato soup is a perfect pairing, just about any homemade soup goes well with this quiche.
How To Make Tomato Quiche
Making this tomato quiche is easy. You start by blind baking the crust. That helps to cook it through and prevents all the tomato moisture soaking into the crust too. Blind bake for about 15 minutes, while you slice the tomatoes.
- You can do this using a sharp knife or a mandoline if you prefer really thin slices. Place the slices on a paper towel so some of the excess moisture is absorbed.
- Add the ricotta, Parmesan, egg, garlic, chives, dried herbs and the red pepper flakes to a food processor. Blend until it is smooth. You can also do this with a stick blender.
- Take the crust out of the oven and let it cool slightly before adding your ricotta mixture and spreading it evenly across the bottom.
- Arrange all the tomato slices on top. Overlapping some is totally fine! Bake the tomato quiche for about 30 to 45 minutes or until the filling is set and the top is light golden brown. Garnish with fresh basil and serve with a crispy green salad! This grilled peach salad is the perfect summer combination!
FAQ Tomato Quiche
Can I make tomato quiche ahead of time?
Yes! Tomato quiche is a great make-ahead meal. Bake it completely, let it cool, and refrigerate for up to 3 days. Reheat in a 325°F (160°C) oven until warmed through, or enjoy it cold.
How do I keep my tomato quiche from getting watery?
Tomatoes naturally release moisture as they bake. Slice them ahead of time and let them rest on paper towels for 10-15 minutes before adding them to the quiche. This helps absorb excess liquid and keeps the filling from becoming soggy.
Can I use store-bought pie crust?
Absolutely. A refrigerated or frozen pie crust works perfectly when you’re short on time. If you have a little extra time, though, homemade quiche crust gives the best flavor and texture.
Do I need to blind bake the crust?
Yes, I highly recommend it. Blind baking helps prevent a soggy bottom and ensures the crust stays crisp, even with the creamy ricotta filling and juicy tomatoes.
Can I use different types of tomatoes?
Definitely! A mix of heirloom tomatoes, Roma tomatoes, vine-ripened tomatoes, and cherry tomatoes adds beautiful color, flavor, and texture to the finished quiche.
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Ingredients
- 1 quiche crust (store-bought or homemade)
- 3-4 ripe tomatoes
- 250 gram ricotta
- 75 gram Parmesan cheese (grated)
- 1 medium egg
- 2 cloves garlic
- 10 gram fresh chives (finely chopped)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- Salt and freshly ground black pepper (to taste)
Equipment
- 9.5-inch (24 cm) quiche or tart pan
- Mandoline optional
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 350°F (175°C) using conventional heat (top and bottom heat).
- Grease your quiche or tart pan and line it with the pie crust. Prick the bottom all over with a fork and blind bake for 10–15 minutes.
- Meanwhile, slice the tomatoes into thin rounds using a sharp knife or a mandoline. Lay the slices on paper towels to absorb any excess moisture.
- Add the ricotta, Parmesan, egg, garlic, chives, dried herbs, and red pepper flakes to a food processor. Season with salt and pepper, then blend until smooth.
- Let the crust cool slightly, then spread the ricotta mixture evenly over the bottom.
- Arrange the tomato slices on top, slightly overlapping them. If you’d like, you can also add a few halved cherry tomatoes for extra color.
- Bake for 30–45 minutes, or until the filling is set and the top is lightly golden.
- Garnish with fresh basil and serve with a crisp green salad. Enjoy!
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