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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • - 9-inch unbaked pie shell
  • 1 - egg white, slightly beaten
  • 1 cups - grated Swiss cheese
  • 4 - eggs
  • 1 cups - half-and-half OR light cream
  • 1/4 teaspoons - salt
  • 1/8 teaspoons - nutmeg
  • - dash of pepper
  • 3 - medium tomatoes
  • 1/4 cups - butter or margarine
  • 1 cups - finely chopped onion
  • 1/4 teaspoons - dried thyme
  • 1/4 teaspoons - dried oregano leaves
  • 6 - spiraled anchovies
  • Directions:

    Brush inside of pie shell with egg white; refrigerate. Preheat oven to 375 degrees F.

    In a medium bowl, whisk together the eggs, half-and-half, salt, nutmeg and pepper until just combined.

    Trim stem ends from tomatoes; cut each tomato crosswise into slices. In butter in large skillet, lightly saute tomato slices on each side (about 2 minutes in all); remove. Place on paper towels to drain. Sprinkle lightly with salt.

    In remaining fat in skillet, saute onion, stirring, until golden, about 5 minutes. Add thyme and oregano and mix well.

    Sprinkle grated cheese into pie shell. Sprinkle onion mixture over grated cheese. Arrange tomato slices, overlapping, around edge. Place another slice in center.

    Place a spiraled anchovy in center of each tomato. Pour egg mixture over top.

    Bake 35 minutes on low rack in oven just until puffy and golden.

    Brief Description

    Basic quiche with tomato slices, anchovies, onion, thyme and oregano.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 50 min

    Posted By:


    Posted On:

    November 15, 2018

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