Tomato Basil Quiche Recipe
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Jump to RecipeThis tomato basil quiche recipe is a bright, and tasty brunch recipe – made with fresh tomatoes, basil, and parmesan cheese and baked until golden brown.
A simple and delicious brunch is great to serve to guests, and makes a fantastic easy weekend meal. Serve this quiche up with a simple green salad, fresh fruit salad, or these classic quiche side dishes!
I love having some great and easy meal ideas in my weekend recipe rotation, especially ones that are great to enjoy all year long! If you can find fresh tomatoes, this beautiful quiche is full of summer flavors. This fantastic tomato basil quiche is a good dish to make if you are having guests over for brunch, and can be made ahead the night before, and baked in the morning!
Start by baking your crust (store-bought crusts are totally fine for this recipe), whisking together eggs, milk, and spices, and topping the quiche with tomatoes and basil before baking. This quiche recipe can be doubled for a crowd, and served with a light salad for a tasty meal.
This Tomato Basil Quiche Recipe Is
- Tasty
- Cheesy
- Light
- Fluffy
- Earthy
- Versatile
- Great for Hosting Brunch
- An Easy Meatless Weekend Breakfast
Cozy Brunch Recipes You’ll Love!
This easy vegetarian quiche recipe is great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!). It’s the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal.
Quiche is also great for having company over for a holiday brunch as well. Ready in under an hour, this quiche is simple to get on the table, and they will go fast! You can see all my breakfast and brunch recipes to find your next favorite.
Ingredients for this Tomato Quiche Recipe
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Pie Crusts – I use store-bought pie crust which is a great option if you aren’t much of a baker (raises hand). A par-baked pie shell saves time and tastes great if you don’t want to go through the hassle of making a homemade crust. Or you could choose to make a crustless quiche, or a frittata.
- Tomatoes – I used vine-ripened whole ripe tomatoes, sliced thinly for my quiche. You can use cherry tomatoes or grape tomatoes, any heirloom tomatoes that are in season. The oven adds a great char to sliced tomatoes, giving this dish a roasted tomato quiche vibe.
- Fresh Basil Leaves
- Eggs – We try to get cage free / free range large eggs when we can. There isn’t any nutritional difference, but I always try to support animal welfare when I can!
- Milk: you can use any milk of your choice, but I recommend whole milk for super fluffy eggs. You can use heavy cream as well, if desired.
- Sea Salt & Black Pepper – just a pinch of salt for flavor.
- Vegetables – I used sliced tomato and fresh spinach in mine. You want about 1 cup of vegetables of your choice. Some great options are bell peppers, zucchini, mushrooms, caramelized onions, or butternut squash.
- Italian Seasoning
- Parmesan Cheese – gives that extra bit of flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a plant-based version, adding a little extra cheese on top is a fantastic finish.
Cheese Additions or Substitutions
Instead of the parmesan cheese, you can use shredded Swiss cheese or mozzarella cheese too.
If you like goat cheese or gruyere cheese, you can add that in too.
You could add in other vegetables too – like red pepper slices or thinly sliced zucchini.
How to Bake Tomato Basil Quiche
- Prepare pie crust according to package directions, place in a 9 inch pie dish or pie pan, and set aside.
- In a medium bowl, scramble together the eggs, milk, Italian seasoning, salt and pepper. Add the tomato slices and stir again.
- Pour egg mixture into the pie crust. Top with basil and parmesan cheese.
- Preheat the oven to 375 degrees Fahrenheit. Bake quiche for 40-50minutes in the preheated oven, or until the top of the quiche and the edges of the crust are golden brown, and the center is cooked through.
- Allow quiche to cool at room temperature for 15 minutes before slicing. Top with fresh herbs, and enjoy.
To Make Ahead
Follow steps 1-3, and cover the quiche with plastic wrap or aluminum foil. Refrigerate for up to 2 days before serving.
When ready to bake, remove quiche from the refrigerator, and discard the plastic wrap. Follow steps 4-5 and serve.
Make Tomato Quiche Vegetarian for a Better Version
This vegetarian tomato quiche is a simple way to get extra veggies on your table. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.
By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.
Browse all our vegetarian recipes here. These easy and tasty recipes are fantastic meatless meals for your table!
Simple Brunch Recipes You May Enjoy
- Easy Pizza Toast Recipe
- Swiss Bircher Muesli Recipe Overnight Oats
- Cinnamon Granola with Almonds
- Sweet Potato Breakfast Bowl
- Rice Cooker Grits Recipe
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Tomato Basil Quiche
Equipment
- Whisk
- 9 inch pie dish
Ingredients
- 1 9-inch pie crust
- 5 large eggs
- 3/4 cup whole milk
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon black pepper
- 1 cup sliced tomatoes
- 2 tablespoons fresh chopped basil
- 1/4 cup shredded parmesan cheese
Instructions
- Prepare pie crust according to package directions, place in a 9 inch pie dish, and set aside.
- In a large bowl, scramble together the eggs, milk, Italian seasoning, salt and pepper. Add the sliced tomatoes and stir again.
- Pour the egg mixture into the pie crust. Top with basil and parmesan cheese.
- Preheat the oven to 375 degrees Fahrenheit. Bake the quiche for 40-50minutes, or until the top of the quiche and the edges of the crust are golden brown, and the center is cooked through.
- Allow quiche to cool for 15 minutes before slicing. Top with fresh herbs, and enjoy.
Nutrition
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Is this a deep-dish pie crust iron a regular? Thanks
Hello Judy – it’s a regular pie dish, not a deep-dish.
This is terrific