Tomatoonionquiche Recipes

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ITALIAN TOMATO ONION QUICHE



Italian Tomato Onion Quiche image

This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey," says Sherri Crews of Vilano Beach, Florida. "I especially enjoy it in summer with vine-ripe tomatoes and fresh basil."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 13

6 medium fresh mushrooms, thinly sliced
2 teaspoons canola oil
1 sheet refrigerated pie pastry
2 cups shredded part-skim mozzarella cheese
1 cup sliced sweet onion
3 medium plum tomatoes, seeded and thinly sliced
1/2 cup shredded Parmesan cheese
6 large eggs
1 cup half-and-half cream
1 teaspoon ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme

Steps:

  • In a large skillet, saute mushrooms in oil until tender; set aside. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., Layer half of the mozzarella cheese, onion and tomato in pastry. Top with mushrooms. Layer with remaining mozzarella cheese, onion and tomato. Sprinkle with half of the Parmesan cheese., In a small bowl, combine the eggs, cream, mustard and herbs; pour over top. Top with remaining Parmesan cheese., Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting.

Nutrition Facts :

CRUSTLESS TOMATO QUICHE



Crustless tomato Quiche image

Make and share this Crustless tomato Quiche recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup grated gruyere cheese
1 small onion, thinly sliced
2 plum tomatoes, thickly sliced
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
4 eggs
1 cup 2% evaporated milk
1/4 teaspoon salt
1 pinch cayenne pepper

Steps:

  • In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
  • Layer onion, then tomato slices over cheese.
  • Sprinkle basil over tomatoes.
  • Beat together eggs with milk, salt and pepper.
  • Slowly pour egg mixture over tomatoes.
  • Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.

HEIRLOOM TOMATO AND ONION QUICHE



Heirloom Tomato and Onion Quiche image

Serve this savory egg pie with a mixed greens salad for brunch or a light dinner.

Provided by Midwest Living

Categories     Food

Time 1h10m

Number Of Ingredients 13

½ 15 ounce package (1 crust) rolled refrigerated unbaked piecrust
12 ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices
1 tablespoon butter
½ cup chopped onion (1 medium)
3 eggs
¾ cup half-and-half, light cream or milk
3 tablespoons all-purpose flour
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
½ teaspoon salt
¼ teaspoon dry mustard
⅛ teaspoon ground black pepper
1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)
Paprika

Steps:

  • Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.
  • Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally.
  • In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.
  • To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture.
  • Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving.

Nutrition Facts : Calories 352 calories, Carbohydrate 26 g, Cholesterol 146 mg, Fat 23 g, Protein 11 g, SaturatedFat 11 g, Sodium 426 mg, Sugar 3 g

TOMATO ONION QUICHE



Tomato Onion Quiche image

This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey. I especially enjoy it in summer with vine-ripe tomatoes and fresh basil. -Sherri Crews, St. Augustine, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 3 servings.

Number Of Ingredients 12

1 sheet refrigerated pie pastry
1 cup shredded part-skim mozzarella cheese
1/2 cup sliced sweet onion
2 small plum tomatoes, seeded and thinly sliced
3 medium fresh mushrooms, thinly sliced
1/4 cup shredded Parmesan cheese
3 large eggs
1/2 cup half-and-half cream
1/2 teaspoon ground mustard
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Steps:

  • Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 436 calories, Fat 26g fat (13g saturated fat), Cholesterol 265mg cholesterol, Sodium 516mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.

ONION QUICHE



Onion Quiche image

Tender, sweet bits of onion suffuse this classic, savory tart, which gets its brawny, salty tang from browned chunks of cured pork (lardons, pancetta or bacon), all bound with a nutmeg-flecked custard. It's a dish that feels both delicate and rich, and makes a lovely lunch or brunch dish. You can make the dough up to 3 days ahead, and prebake the crust a day ahead. But the quiche is best served warm or at room temperature on the day you assembled and baked it. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     breakfast, brunch, lunch, pies and tarts, main course

Time 2h

Yield 8 servings

Number Of Ingredients 16

2 cups/250 grams all-purpose flour, more as needed
1 teaspoon kosher salt
1/4 teaspoon sugar
1 cup/225 grams unsalted butter (2 sticks), cold, cut in 1/2-inch cubes
Scant 1/2 cup ice water, or as needed
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 1/2 pounds onions (about 6 to 8 large), finely chopped
1 1/2 tablespoons all-purpose flour
2 ounces lardons, diced pancetta or bacon (about 1/2 cup)
2 large eggs
2/3 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
2 ounces Gruyère, shredded (about 1/2 cup)

Steps:

  • Make the tart dough: In a food processor, pulse flour, salt and sugar to combine. Add butter, then pulse until lima-bean-size pieces form. Gradually drizzle water into mixture and pulse just to combine, adding more water by the tablespoon if dough doesn't come together. Transfer dough to a lightly floured surface. Press it together into a ball, flatten into a disk and wrap in plastic. Refrigerate for at least 1 hour and up to 3 days. (If you don't have a food processor, see Tip below.)
  • While dough chills, cook the onions for the filling: In a 12-inch skillet over medium heat, melt 3 tablespoons butter and oil. Add onions and cook, stirring occasionally, until pale golden and liquid has been cooked off, about 1 hour. (If the onions start to get too dark, reduce the heat to low.) Stir in flour and cook for an additional 5 minutes. Remove from heat.
  • Butter a 9-inch tart pan. Take chilled dough out of plastic wrap and place on a floured surface. Roll dough into an 11-inch circle, drape over it over tart pan and press into bottom edges and down sides. Use a knife or rolling pin to cut off excess dough, then use your fingers to push dough 1/4-inch up past the edge of pan. Use a fork to poke evenly spaced holes in the bottom and sides of the dough and chill for 30 minutes.
  • Heat oven to 400 degrees. Place chilled tart on a baking sheet. Line with foil, fill with pie weights and bake for 15 minutes. Remove tart from oven and carefully remove foil and pie weights. Return tart to oven to continue baking, uncovered, until dough is just baked through and barely turning golden on the edges, about 5 minutes. Remove from oven and let cool to room temperature. Reduce oven temperature to 375 degrees.
  • Prepare lardons: Heat a medium, dry skillet over medium heat, then add lardons and cook until they start to brown, about 8 minutes. Use a slotted spoon to transfer to a plate lined with a paper towel.
  • In a large bowl, whisk to combine eggs, cream, salt, pepper and nutmeg. Fold in onions, then half the Gruyère. Cube remaining 1 tablespoon butter into pea-size pieces.
  • Scatter cooked lardons over parbaked tart shell. Scrape egg and onion mixture into shell, smoothing top, and then scatter remaining Gruyère on top. Dot with butter pieces, then bake in a 375-degree oven until puffed and browned, 25 to 30 minutes. Let cool slightly, then remove tart ring from pan and slide quiche onto a wire rack. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 16 grams, Carbohydrate 39 grams, Fat 44 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 26 grams, Sodium 601 milligrams, Sugar 7 grams, TransFat 1 gram

ONION QUICHE



Onion Quiche image

This simple quiche is a versatile dish that can be served with almost anything.

Provided by sal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 40m

Yield 8

Number Of Ingredients 6

1 tablespoon butter
1 large onion, diced
3 eggs
⅓ cup heavy cream
⅓ cup shredded Swiss cheese
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft.
  • In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions.
  • Bake in preheated oven for 30 minutes, or until eggs have set.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 12.7 g, Cholesterol 91.3 mg, Fat 15.7 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 210.6 mg, Sugar 1.1 g

TOMATO AND BASIL QUICHE



Tomato and Basil Quiche image

This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!

Provided by Karen Griffin

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
½ cup milk
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 ½ cups shredded Colby-Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
  • Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
  • Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Nutrition Facts : Calories 378.5 calories, Carbohydrate 23 g, Cholesterol 127.3 mg, Fat 26.1 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 12.2 g, Sodium 697.5 mg, Sugar 4.4 g

TOMATO ONION QUICHE



Tomato Onion Quiche image

Make and share this Tomato Onion Quiche recipe from Food.com.

Provided by Kim127

Categories     Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

2/3 cup finely chopped onion
1 medium tomatoes, chopped into small pieces
3 eggs, beaten until fluffy
1 cup yogurt
1 cup milk
3/4 teaspoon sea salt
fresh ground black pepper
1 teaspoon finely chopped fresh basil
2/3 cup grated sharp cheddar cheese
1 9inch pastry shells

Steps:

  • Spread onion and tomato in a 9-inch pastry shell.
  • Mix eggs, yogurt, milk, salt, pepper and basil.
  • Pour into pastry shell.
  • Sprinkle cheese over top.
  • Bake at 400 degrees ot 10 minutes.
  • Then bake at 350 degrees for 35-40 minutes or until a knife comes out clean.
  • Let sit for 5 minutes before serving.

Nutrition Facts : Calories 461.4, Fat 29.9, SaturatedFat 11.7, Cholesterol 194.9, Sodium 909.9, Carbohydrate 31.5, Fiber 1.5, Sugar 5.3, Protein 16.9

TOMATO, OLIVE AND ROSEMARY CRUSTLESS QUICHE



Tomato, Olive and Rosemary Crustless Quiche image

Blistered cherry tomatoes, briny kalamata olives, fresh rosemary and a duo of fontina and Emmentaler add brightness and flavor to this eye-catching Mediterranean-inspired dish. Baked over a layer of toasted breadcrumbs, it has the elegance and appeal of a classic quiche without the effort of making a pastry base.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 6 to 8 servings (one 9-inch quiche)

Number Of Ingredients 12

4 cups grape tomatoes, mixed red and yellow if possible
6 tablespoons extra-virgin olive oil
1/3 cup pitted black olives, such as kalamata, halved lengthwise
1 1/2 cups day-old bread cubes (1-inch), preferably sourdough
1 cup chopped white onion (about 1 medium)
Kosher salt and freshly ground black pepper
1 lemon, zest finely grated
2 cups half-and-half
2 large eggs plus 2 yolks
3 ounces grated Emmentaler cheese (about 3/4 cup)
3 ounces grated fontina cheese (about 3/4 cup)
1 teaspoon minced fresh rosemary

Steps:

  • Preheat the oven to 450 degrees F.
  • Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
  • Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
  • Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
  • Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
  • Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.

TOMATO ONION QUICHE



TOMATO ONION QUICHE image

Categories     Egg

Number Of Ingredients 11

Olive oil
1 1/2 cup chopped onion
whole wheat pastry pie shell, unbaked
1 1/2 cup grated cheddar/gruyer
3 large eggs
2 Tbs flour
1 1/2 tsp dijon mustard
1 cup evaporated milk/or light cream
salt
pepper
2 sliced tomatoes

Steps:

  • Fry onion in oil until golden abt 15-20 min. Spread onion in bottom of pie shell. Spread cheese over onion. Beat eggs, flour and mustard + milk, salt and pepper. Pour over cheese. Arrange tomatoes slices on top. Bake on bottom rack in 350 F (175C) oven for 35-40 in.

HEIRLOOM TOMATO AND ONION QUICHE RECIPE - (4.5/5)



Heirloom Tomato and Onion Quiche Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 13

1/2 15 ounce package (1 crust) rolled refrigerated unbaked piecrust
12 ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices
1 tablespoon butter
1/2 cup chopped onion (1 medium)
3 eggs
3/4 cup half-and-half, light cream or milk
3 tablespoons all-purpose flour
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper
1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)
Paprika

Steps:

  • 1. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpicked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F. 2. Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally. 3. In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper. 4. To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture. 5. Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Makes 6 servings

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Spread sliced onions over pie crust. Top with crumbled bacon (green peppers) and cheese. Put eggs, half and half, salt, pepper, and garlic powder in the blender. Blend until well mixed. Pour egg mixture over ingredients in pie crust. Carefully arrange tomato slices on top and sprinkle with herbs. Bake at …
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QUICHE WITH TOMATOES AND ONION - THERESCIPES.INFO
Tomato Onion Quiche Recipe: How to Make It | Taste of Home trend www.tasteofhome.com. Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes.Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top. Bake at 350° for 45-55 minutes or until a knife …
From therecipes.info


SPINACH TOMATO QUICHE - PEAS AND CRAYONS RECIPES
2010-08-26 Set aside. In a separate bowl, beat the oil and water with a whisk or fork to thicken. Pour into flour and mix with fork. Press dough into a 9-10 inch pie dish. Make sure you thin out the dough so you end up with a crispy, flaky crust instead of a thick doughy one! …
From peasandcrayons.com


FRENCH ONION QUICHE - THYME & JOY
2020-04-22 Stir onions in broth while scraping up any brown bits on the bottom of the pan. Keep stirring occasionally until onions are nice and brown and the cooking liquid has evaporated. 3️⃣ Prepare The Filling: In a medium sized bowl, whisk together 6 eggs along with half a cup of cream or half and half.
From thymeandjoy.com


MUSHROOM ONION QUICHE - JESSICA LEVINSON, MS, RDN, CDN
Preheat oven to 350 degrees F. Place pie shell on a foil-lined baking sheet and set aside. Heat 2 teaspoons of oil in a large pan over medium-high heat. Add the onion and cook, stirring often, until translucent and starting to brown, about 5-8 minutes. Add the mushrooms to the pan along with the remaining teaspoon of oil if your pan is too dry.
From jessicalevinson.com


YELLOW TOMATO QUICHE | RICARDO
With the rack in the lowest position, preheat the oven to 200 °C (400 °F). On a floured work surface, roll out the dough. Line a 23-cm (9-inch) pie plate with a removable bottom or regular. Refrigerate for 30 minutes. In a small skillet, brown the bacon. Drain on paper towel. Set aside. In a bowl, combine the sour cream, cheese, eggs, and cream.
From ricardocuisine.com


ROASTED TOMATO AND CARAMELISED ONION QUICHE RECIPE | FOOD TO LOVE
2011-08-31 30 gram butter; 1 large red onion, sliced; 1 clove garlic, crushed; 2 teaspoon balsamic vinegar; 2 teaspoon brown sugar; 2 eggs; 1/2 cup thickened cream
From foodtolove.co.nz


CHEESE AND TOMATO QUICHE - A BAKING JOURNEY
2019-12-14 Whisk the Eggs and Cream in a large bowl. Add the Salt, Pepper, Garlic, Dried Oregano and thinly chopped fresh Basil Leaves. Stir in the grated Cheeses. Pour the filling over the Quiche Pastry, then place the Cherry Tomatoes sliced in half over the filling. Bake for 50 minutes to 1 hour.
From abakingjourney.com


MUSHROOM AND TOMATO QUICHE RECIPE - RECIPES.NET
2021-10-19 In a large bowl, combine flour, butter, water, and shortening. Mix everything together until the dough becomes firm. Form the dough into a circle and wrap it in plastic. Chill the dough for 30 minutes and preheat the oven to 400 degrees F. Roll out the pastry on a floured surface then place the pastry on a pie plate.
From recipes.net


TOMATO – ONION – QUICHE - BOSSKITCHEN
Instructions. Knead the dough from yoghurt, butter, flour and a pinch of salt, line a springform pan (28 cm) with it and blindly bake the dough at 200 degrees for about 10 minutes. Finely chop the onions, garlic and parsley. Pluck the thyme leaves. Drain the tomatoes well, dab if necessary (they shouldn`t be too oily) and cut into small cubes.
From bosskitchen.com


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