Sharing seasonal vegetables and fruits allows us to create delicious, unique recipes while also saving money—a win-win situation. Today’s suggestion is to prepare a tomato quiche, an easy and quick recipe that always turns out perfectly. It’s a great way to use ripe tomatoes, the same ones you might use...
Ingredients
For the quiche base and filling
shortcrust pastry200g
ripe tomatoes500g
leek1
oil2tbsp
whole eggs2
egg yolks2
fresh cream200g
grated Parmesan cheese50g
dried thyme1tsp
salt
pepper
Nutrition (per serving)
Calories
322.5kcal (16.13%)
Protein
6.4g (12.84%)
Carbs
21.0g (7.65%)
Sugars
2.6g (5.26%)
Healthy Fat
11.3g
Unhealthy Fat
10.1g
% Daily Value based on a 2000 calorie diet
How to make Tomato Quiche
Prepare the tomatoes
- Step 1
Place the tomatoes in boiling water for two minutes, then remove them and peel off the skin.
- Step 2
Slice the tomatoes into rounds, then cut the rounds in half.
Prepare the leek
- Step 1
Wash the leek, remove the green part, and use only the white part, slicing it into thin rounds.
- Step 2
Heat the oil in a pan and sauté the leek until it becomes translucent. Remove from heat and set aside.
Prepare the filling
- Step 1
In a bowl, beat the whole eggs and egg yolks together with the fresh cream.
- Step 2
Season the mixture with salt, pepper, and thyme to taste.
Assemble the quiche
- Step 1
Line a 30 cm tart pan with the shortcrust pastry. Prick the base with a fork to prevent it from puffing up during baking.
- Step 2
Spread the cooked leeks evenly over the pastry.
- Step 3
Pour the cream and egg mixture over the leeks.
- Step 4
Arrange the tomato slices on top and sprinkle with grated Parmesan cheese.
Bake the quiche
- Step 1
Bake in a preheated oven at 220°C (430°F) for 25-30 minutes.
- Step 2
Remove from the oven and let it cool slightly before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
322.5kcal (16.13%)
Protein
6.4g (12.84%)
Carbs
21.0g (7.65%)
Sugars
2.6g (5.26%)
Healthy Fat
11.3g
Unhealthy Fat
10.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For an extra crispy crust, blind bake the shortcrust pastry for 10 minutes before adding the filling.
Use a sharp knife to peel the tomatoes easily after boiling.
Ensure the leeks are cooked until translucent to avoid a raw taste in the quiche.
Let the quiche cool slightly before slicing to ensure clean cuts.
Experiment with other herbs like basil or oregano for a different flavor profile.
FAQS
Can I use a different type of pastry for the base?
Yes, you can use puff pastry or any other savory tart crust as long as it is crispy.
Can I substitute fresh cream with a lighter alternative?
You can use half-and-half or a light cream, but the texture may be slightly less rich.
How do I store leftover quiche?
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I add other vegetables to the quiche?
Yes, you can add vegetables like zucchini, spinach, or bell peppers, but make sure to sauté them first to remove excess moisture.
What can I serve with tomato quiche?
Tomato quiche pairs well with a fresh green salad or a warm mayonnaise-based sauce as suggested.
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