Yummy Tomato Quiche

Tomato quiche is the dish to make when your garden or farmers’ market hauls in more tomatoes than you can eat fresh. Unlike quiche Lorraine or its many cousins, this one stars the tomato itself rather than relegating it to a supporting role. Three smart procedural moves keep the watery, juicy nature of tomatoes from turning the custard into a soggy mess.

First, the pie shell gets blind-baked for 8 minutes to firm up before any wet ingredients touch it. Second, the tomato slices get dusted with flour and quickly seared in oil, which forms a starchy seal that locks juice in.

Third, the slices sit on a layer of sauteed onions and a generous bed of cheese rather than directly against the crust.

The staged baking temperature (10 minutes at 400°F / 200°C, then 15 to 20 minutes at 350°F / 175°C) is the technique that lets the crust crisp before the custard sets. Hot start, gentle finish.

Three eggs and a half cup of milk make a relatively lean custard that lets the tomatoes and basil shine through rather than swimming in cream.

Pro Tips

• Skin the tomatoes by scoring an X on the bottom and dipping in boiling water for 30 seconds. The skins slip right off.
• Use a sharp aged cheddar or Gruyere for the cheese layer. Mild cheese disappears against the tomatoes.
• Sprinkle the tomato slices with salt and let drain on a paper towel for 10 minutes before flouring. Removes excess moisture.
• Let the quiche rest 10 minutes after baking. Slicing too soon means the custard runs.

Variations

• Add a layer of fresh mozzarella and torn basil leaves on top for a Caprese-inspired version.
• Stir a tablespoon of pesto into the custard for an even more herbaceous quiche.
• Use heirloom tomatoes of different colors for a stunning visual when sliced.