Tomato Onion Quiche

There are some dishes that just feel like home, no matter where you are. For me, Tomato Onion Quiche is one of those. The first time I baked this golden beauty, the aroma alone filled my kitchen with warmth, promising something special. And it absolutely delivered! My family, usually a tough crowd to please when it comes to new recipes, devoured it. The sweet caramelized onions mingling with the juicy burst of tomatoes, all encased in a flaky crust and creamy custard – it was a symphony of flavors and textures that had everyone asking for seconds. Since then, this Tomato Onion Quiche has become a regular feature on our brunch table, a potluck favorite, and even a comforting weeknight dinner. It’s versatile, delicious, and surprisingly easy to make. If you’re looking for a recipe that’s guaranteed to impress and satisfy, look no further – this Tomato Onion Quiche is it.

Ingredients You’ll Need

For the Crust:

• All-Purpose Flour: 1 ½ cups, provides the structure for the crust.
• Cold Unsalted Butter: ½ cup (1 stick), cut into small cubes, for flakiness and rich flavor.
• Ice Water: 4-6 tablespoons, to bind the dough without overworking it and maintaining cold temperature.
• Salt: ½ teaspoon, enhances the flavor of the crust.

For the Filling:

• Large Onions: 2 medium, thinly sliced, the star of the caramelized sweetness.
• Olive Oil: 2 tablespoons, for sautéing the onions and adding richness.
• Fresh Tomatoes: 2 large, or about 1 pint cherry tomatoes halved, for juicy bursts of flavor.
• Large Eggs: 4, the base of the creamy custard.
• Heavy Cream: 1 cup, for a rich and decadent texture.
• Milk: ½ cup, to lighten the custard slightly while maintaining creaminess.
• Gruyere Cheese: ¾ cup, shredded, for a nutty and slightly tangy flavor that complements tomatoes and onions (can substitute with cheddar or Swiss).
• Fresh Thyme: 1 tablespoon, chopped, for an earthy and aromatic herb note.
• Salt: ½ teaspoon, to season the filling.
• Black Pepper: ¼ teaspoon, freshly ground, to add a touch of spice.
• Red Pepper Flakes (Optional): ¼ teaspoon, for a subtle kick of heat.

Step-by-Step Instructions

1. Prepare the Crust (or Use Store-Bought):

• Homemade Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Gradually add ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Be careful not to overwork the dough.
• Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial for a flaky crust as it allows the gluten to relax and the butter to solidify.
• Store-Bought Crust (Quick Option): If using a store-bought crust, simply thaw it according to package directions and proceed to step 4.

2. Caramelize the Onions:

• Heat olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt.
• Cook the onions slowly, stirring occasionally, for about 20-25 minutes, or until they are deeply golden brown and caramelized. The key to caramelized onions is low and slow cooking, allowing the natural sugars in the onions to develop and deepen in flavor. Be patient and don’t rush this step.
• Once caramelized, remove the onions from the heat and set aside.

3. Prepare the Tomatoes:

• If using large tomatoes, core them and slice them into ½ inch thick rounds. If using cherry tomatoes, halve them.
• Gently pat the tomatoes dry with paper towels to remove excess moisture. This will prevent the quiche from becoming soggy.

4. Preheat Oven and Prepare Quiche Dish:

• Preheat your oven to 375°F (190°C).
• If using homemade crust, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough into a 12-inch circle.
• Carefully transfer the dough to a 9-inch quiche dish or pie plate. Gently press the dough into the dish, fitting it snugly against the bottom and sides. Trim any excess dough hanging over the edge and crimp the edges decoratively if desired.
• Prick the bottom of the crust all over with a fork. This prevents the crust from puffing up unevenly during baking.

5. Blind Bake the Crust (Optional but Recommended):

• For a crispier crust, blind bake it. Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans.
• Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden. This step ensures the bottom crust is fully cooked and doesn’t become soggy from the wet filling.
• If you skip blind baking, just proceed to the next step with the unbaked crust.

6. Assemble the Quiche Filling:

• In a large bowl, whisk together the eggs, heavy cream, and milk until well combined.
• Stir in the shredded Gruyere cheese, chopped fresh thyme, salt, black pepper, and red pepper flakes (if using).

7. Layer and Pour the Filling:

• Spread the caramelized onions evenly over the bottom of the prepared crust.
• Arrange the tomato slices or halved cherry tomatoes over the onions.
• Carefully pour the egg mixture over the onions and tomatoes, ensuring it is evenly distributed.

8. Bake the Quiche:

• Bake in the preheated oven for 35-45 minutes, or until the quiche is set and the top is golden brown. The center should be just set with a slight jiggle, and a knife inserted near the center should come out mostly clean.
• If the crust is browning too quickly, you can loosely tent the edges with aluminum foil.

9. Cool and Serve:

• Remove the quiche from the oven and let it cool in the dish for at least 10-15 minutes before slicing and serving. This allows the custard to set further and makes slicing easier.
• Serve warm or at room temperature.

Nutrition Facts (Per Serving – Serves 8)

(Please note: Nutritional values are estimates and can vary based on specific ingredients and brands used.)

• Serving Size: 1 slice (approximately 1/8 of the quiche)
• Calories: Approximately 350-400 kcal
• Protein: 15-20g

Preparation Time

• Prep Time: 45 minutes (includes crust making and onion caramelizing)
• Cook Time: 40-50 minutes (includes blind baking and quiche baking)
• Total Time: Approximately 1 hour 25 minutes to 1 hour 35 minutes (plus chilling time for homemade crust)

This Tomato Onion Quiche is a labor of love, but the hands-on time is manageable, and the results are well worth it. The caramelizing of the onions is the most time-consuming step, but it’s crucial for the depth of flavor. If you’re using a store-bought crust, you can significantly reduce the prep time.

How to Serve Tomato Onion Quiche

This versatile quiche can be enjoyed at any time of day. Here are some serving suggestions:

• Brunch or Breakfast:
  • Serve warm slices of quiche alongside a fresh fruit salad or a mixed green salad with a light vinaigrette.
  • Pair it with breakfast pastries like croissants or muffins for a more indulgent brunch spread.
  • Offer a side of crispy bacon or breakfast sausage for meat-eaters.
• Lunch:
  • Enjoy a slice of quiche with a simple side salad for a light and satisfying lunch.
  • Serve it with a cup of soup, such as tomato soup or a creamy vegetable soup, for a heartier meal.
  • Pack a slice of quiche for a delicious and portable packed lunch.
• Dinner:
  • Make quiche the centerpiece of a light dinner, served with a large green salad and crusty bread.
  • Accompany it with roasted vegetables like asparagus, broccoli, or Brussels sprouts for a balanced meal.
  • Serve with a side of potato salad or coleslaw for a more substantial dinner.
• Appetizer or Party Food:
  • Cut the quiche into smaller squares or triangles and serve as elegant appetizers at a party or gathering.
  • Offer a variety of dips and sauces alongside the quiche bites, such as aioli, pesto, or a simple tomato salsa.

Additional Tips for the Best Tomato Onion Quiche

1. Use Cold Butter for a Flaky Crust: The key to a flaky pie crust is keeping the butter cold. Cold butter creates steam during baking, which separates the layers of dough and results in a tender, flaky crust.
2. Don’t Overwork the Dough: Overworking the dough develops gluten, which can make the crust tough. Mix the dough just until it comes together and avoid excessive kneading.
3. Chill the Dough: Chilling the dough allows the gluten to relax and the butter to solidify, both contributing to a tender and flaky crust. Don’t skip this step!
4. Caramelize Onions Low and Slow: Patience is key when caramelizing onions. Cooking them over low heat for a longer period allows their natural sugars to develop, resulting in a deep, sweet flavor. Rushing this process can lead to burnt or bitter onions.
5. Blind Bake for a Crispy Bottom Crust: Blind baking the crust, especially if you’re using a very wet filling, prevents the bottom crust from becoming soggy. This ensures a pleasant texture throughout the quiche.
6. Don’t Overfill the Quiche: Overfilling the quiche can cause the filling to spill over during baking and make it difficult to cook evenly. Leave about ¾ inch of space at the top of the crust.
7. Use Quality Cheese: The cheese is a significant flavor component in quiche. Using good quality Gruyere, cheddar, or Swiss cheese will enhance the overall taste. Feel free to experiment with different cheese combinations.
8. Let it Rest Before Slicing: Allowing the quiche to cool slightly after baking is crucial. It allows the custard to set further, making it easier to slice and preventing it from being too runny. Plus, the flavors meld together beautifully as it cools.

Frequently Asked Questions (FAQ) about Tomato Onion Quiche

Q1: Can I make the crust ahead of time?

A: Absolutely! You can make the pie crust dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. You can also freeze the unbaked crust for up to 2 months. Thaw it in the refrigerator overnight before using.

Q2: Can I use a store-bought pie crust?

A: Yes, definitely! Using a store-bought pie crust is a great time-saver and works perfectly well for this recipe. Just make sure to use a deep-dish crust if possible to accommodate the filling.

Q3: Can I add other vegetables to this quiche?

A: Certainly! This recipe is very adaptable. You can add other vegetables like sautéed mushrooms, spinach, bell peppers, zucchini, or asparagus. Just make sure to sauté or cook them slightly before adding them to the quiche to remove excess moisture.

Q4: Can I make this quiche vegetarian?

A: Yes, this Tomato Onion Quiche is already vegetarian! It’s a fantastic option for vegetarians and anyone who enjoys savory, vegetable-forward dishes.

Q5: Can I make this quiche dairy-free or vegan?

A: It requires substitutions, but yes. For a dairy-free version, you can use a vegan pie crust (many store-bought options are available), substitute the heavy cream and milk with full-fat coconut milk or cashew cream, and use a vegan cheese alternative or nutritional yeast for a cheesy flavor. For a completely vegan quiche, you’ll also need to use an egg substitute like tofu or a commercially available vegan egg replacer. The texture and flavor will be slightly different, but still delicious.

Q6: How long does Tomato Onion Quiche last in the refrigerator?

A: Properly stored in an airtight container in the refrigerator, Tomato Onion Quiche will last for 3-4 days. It’s a great make-ahead dish for meal prepping.

Q7: Can I freeze Tomato Onion Quiche?

A: Yes, you can freeze baked quiche. Let it cool completely, then wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To reheat, thaw it in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. You can also reheat slices in the microwave.

Q8: What wine pairings go well with Tomato Onion Quiche?

A: A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with Tomato Onion Quiche. Rosé wines, particularly dry rosés, also complement the flavors nicely. For a red wine option, a light-bodied red like Pinot Noir can work well.

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