Best Cheese Tomato Quiche Recipes

SPINACH QUICHE WITH SUN-DRIED TOMATO AND BASIL FETA CHEESE

Steps:

• Preheat oven to 400 degrees.
• Prick pie shell all over with fork and bake about 8 minutes, just until it starts to turn golden brown. Let cool.
• Turn oven down to 375 degrees.
• Place oil in pre-heated skillet on medium-high heat.
• Add onion and cook for 2-3 minutes.
• Add garlic and cook for additional 30 seconds.
• Add Spinach and combine well, just until heated through.
• Remove from heat and set aside to cool.
• Beat eggs in a large bowl.
• Add sour cream, half-n-half, and asiago, beating well.
• Stir in spinach mixture followed by crumbled feta.
• Pour mixture into pre-baked pie shell on a cookie sheet, (to catch any spills!).
• Cook 35-45 minutes or until set.
• Let cool about 5 minutes and enjoy!

FRESH TOMATO AND GOATS CHEESE QUICHE

Steps:

• Sift flour and salt into a bowl, add parmesan and rub in the butter until it resembles breadcrumbs.
• Add 2-3 tbsp of cold water, and briefly knead to make a smooth dough. Wrap in cling film and chill for 20 minutes.
• Preheat oven to 200C/gas 6/fan oven 180°C Put a baking tray into the oven.
• Use pastry to line a 23cm/9in loose bottomed flan tin. Prick base with a fork, line with greaseproof paper and fill with baking beans. Bake on the hot baking tray for 10 minutes.
• Remove beans and paper and bake for 10 minutes.
• Set aside. Reduce oven to 180C/Gas 4/fan oven 160°C.
• Fry the Shallot and garlic in the oil for 4 minutes.
• Mix with tomatoes and parsley in a bowl. Spoon into pastry.
• Break the eggs into the bowl, whisk with mustard, double cream, chilli sauce and seasoning. Pour this over the filling, top with the goats cheese and bake for 30-35 minutes until golden.
• Allow to cool slightly before serving.

TOMATO-BASIL QUICHE WITH GOAT CHEESE

Steps:

• Blind-bake the pie shell according to package directions (approximately 12 - 15 minutes at 375 for the type I use. I also use pie weights to keep the crust from puffing.) Set crust aside to cool for approximately 10 minutes.
• Meanwhile, slice the Roma tomato thinly and let it sit on a paper towel to draw out some liquid. Chiffonade the basil leaves (i.e., roll them up and slice them into thin strands.).
• Crumble the goat cheese into the warm pie shell, distributing it evenly over the bottom. It's okay if it begins to melt a bit.
• Layer the tomato slices in one layer over the goat cheese. Sprinkle the basil leaves over the top evenly. Top with a dash of nutmeg and some salt and pepper.
• Whisk the eggs with the half and half thoroughly. Pour the egg mixture into the pie shell carefully. (I like to do this when the pan in on the oven rack to avoid any spillage.).
• Bake at 325 for 40 - 50 minutes, until the top is slightly puffed and lightly browned. Keep an eye on the crust - halfway through baking (or even earlier) you'll need to use a pie-guard or tin foil to cover the crust so it doesn't get too brown. Allow the quiche to cool a bit before serving. It is best slightly warm, but not hot.

TORTA RUSTICA (SPINACH , TOMATO & CHEESE QUICHE)

Steps:

• Preheat the oven to 425. You can use the piecrust pan provided, or place one crust in a 9-inh pie pan for better presentation. Leave the other piecrust out to thaw.
• Lightly beat 1 egg; brush half the egg over bottom of crust and set the rest aside to use later on the top of the crust.
• In a large bowl, combine remaining eggs, ricotta, Asiago, and Parmesan cheese and basix; mix until well blended.
• Stir in spinach, bread crumbs and tomatoes.
• Scrape mixture into prepared piecrust; smooth top to make and even layer.
• Place second piecrust over filling.
• Brush remaining egg over the top.
• Flute edge and seal.
• Bake pie 15 minutes. Reduce oven temperature to 375; bake 20 minutes longer, or until golden brown.
• Cool on a wire rack at least 30 minutes before serving.

TOMATO QUICHE WITH BACON AND GOAT'S CHEESE

Steps:

• Preheat oven to 450°F Divide tomatoes bacon, and green onions evenly between the two frozen pie shells.
• Whisk eggs and milk together'; season with salt and pepper. Pour evenly over the 2 quiches. Sprinkle cheese crumbles over each quiche.
• Bake 10 minutes. Reduce oven temperature to 350F and continue baking until quiches have set, about 30 minutes. Let cool slightly and serve with a side salad for a light meal.
• There are 4 slices per quiche.

CHEESE & TOMATO QUICHE

Steps:

• 1. Melt butter in medium skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add chopped tomatoes; cover and simmer 5 minutes. Uncover; cook 2 minutes or until mixture is thick, stirring occasionally. Remove from heat; set aside.
• 2. Beat eggs in large bowl. Add milk, Swiss cheese, 1/2 cup Parmesan cheese, dill weed and salt; mix well. Stir in onion mixture. Pour into pie shell. Top with sliced tomatoes and remaining cheese.
• 3. Bake in preheated 350°F oven 55 minutes or until set. Let stand 10 minutes and serve.