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Tomato Quiche

Tomato Quiche I had a whole colander full of beautiful Roma tomatoes, so I searched the web for tomato pie recipes. Many of them were heavy on the mayonnaise, and I knew certain members of my family would not like that. I tried substituting yogurt for the mayonnaise, but the pie came out a bit too tangy. I think I have a winner on this reworked quiche recipe of mine. It has a flaky crust and a mild creamy filling. The thyme, parsley, and seasoned salt bring out the lovely flavor of garden tomatoes.

Serves 6.


  • 1 1/2 c unbleached all-purpose flour
  • 1/4 tsp salt
  • 1/4 c sour cream
  • 1/2 c canola oil
  • 8 eggs, lightly beaten
  • 1 c half-and-half
  • 1 tsp seasoned salt
  • 1/4 tsp black pepper
  • 1/4 c red onion, finely chopped
  • 1 tsp dry basil
  • 2 Tbsp fresh parsley, minced
  • 2 c Roma tomatoes (3 or 4 tomatoes), thinly sliced
  • salt and pepper


  1. Mix flour and 1/4 tsp salt together in a medium bowl.
  2. With a spoon, blend in sour cream and canola oil until the dough barely comes together. (The dough will appear ‘marbleized’.)
  3. Gently press it into a disk shape. Placing the dough between two sheets of wax paper with plenty of flour above and below it, roll the dough large enough to fit a 9.5 inch pie pan.
  4. Gingerly remove the top sheet of wax paper and flip the dough into the pie pan. Carefully peel off the other sheet of wax paper.
  5. Flute the edges and prick the bottom of the crust in several places with a fork. If there are any tears, patch them and press them in with your fingers.
  6. Place the pie shell in the freezer for 20 minutes.
  7. Preheat the oven to 450 degrees F and par-bake the pie crust for 5 minutes.
  8. Remove the pie crust from the oven. Lower the oven to 350 degrees F.
  9. In a mixing bowl, lightly beat the eggs; whisk in the half ‘n half, seasoned salt, pepper, onions, thyme, and minced parsley.
  10. Arrange tomato slices on the bottom of the crust and sprinkle with salt and pepper to taste.
  11. Pour the custard mixture over the tomatoes and bake in the center of the oven at 350 for 55 to 65 minutes, or until a knife inserted in center of custard comes out clean.
  12. Cool on a wire rack for 15 minutes before cutting and serving. Garnish with parsley.

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