Tomato Basil Quiche Food

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EASY TOMATO BASIL QUICHE



Easy Tomato Basil Quiche image

Make and share this Easy Tomato Basil Quiche recipe from Food.com.

Provided by sandralazodelavega

Categories     Lunch/Snacks

Time 1h8m

Yield 1 quiche, 8 serving(s)

Number Of Ingredients 10

1 frozen pie crust (9 inches)
2 -3 plum tomatoes
1/2 white onion (small chop)
3 eggs
3/4 cup heavy cream
3 tablespoons flour
1 cup swiss cheese
1 tablespoon basil (fresh or dried)
1 tablespoon butter
salt and pepper

Steps:

  • Bake the frozen crust for 8 minutes at 400 degrees, I usually take care of the rest of the prep while the crust is baking.
  • Cut the tomato into slices, depending on how thick/thin you want to make them, you might need 2 or 3 tomatoes. The thickness of the tomatoes is up to you.
  • In a separate pan, melt the butter and brown the onions.
  • In a bowl, mix the eggs, flour and cream. Add salt and pepper to taste. Mix the basil, fresh or dried into this mix.
  • Assembly:This quiche is assembled in layers.The first layer is the cheese. Spread the cheese as evenly as possible on the pie crust.
  • The second layer is the onions, also try to spread these as evenly as possible.
  • The third layer is the tomatoes: lay the tomato slices down in circles (which get smaller as you get closer to the center of the pie).
  • Finally, pour the flour, cream and eggs mix over the tomatoes.
  • Bake the assembled quiche for 35-40 minutes in a 375 degree oven, or until you can insert a toothpick and it comes out clean.
  • Let the quiche stand for 10 minutes before serving,.

Nutrition Facts : Calories 266.1, Fat 20.6, SaturatedFat 9.8, Cholesterol 126.1, Sodium 174.2, Carbohydrate 12.9, Fiber 0.5, Sugar 1.7, Protein 7.7

TOMATO BASIL QUICHE



Tomato Basil Quiche image

A very simple recipe with complex flavors. The Tomato, Basil, Gruyere, and Dijon are fantastic together.

Provided by Marcea Pfarner

Categories     Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

9 inches unbaked pie shells
1 cup gruyere cheese
3 ripe sliced tomatoes
fresh big leaf basil
1/4 teaspoon ground black pepper (optional)
4 eggs
1/2 cup light cream
1 tablespoon Dijon mustard

Steps:

  • Spread Mustard in the bottom of the Pie crust.
  • Place fresh Basil over mustard enough to cover bottom
  • Spread slices of Gruyere cheese over Basil.
  • Spread Tomatoes over Cheese.
  • In a separate bowel beat eggs and cream, then pour over tomatoes.
  • Add pepper to taste.
  • Bake at 350-375 for 45mins or until eggs and crust look done
  • Let rest 15 mins before cutting.

Nutrition Facts : Calories 490.1, Fat 34.7, SaturatedFat 14, Cholesterol 261, Sodium 453.1, Carbohydrate 26, Fiber 2.9, Sugar 3.1, Protein 18.9

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

CRUSTLESS CAPRESE QUICHE



Crustless Caprese Quiche image

The classic Caprese salad -- a composed arrangement of fresh mozzarella, tomato and basil -- is as pretty as it is delicious (especially when tomatoes are at their peak). This creamy quiche brings all that to the table and more, for shockingly few calories.

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

Nonstick cooking spray
1/3 cup plus 2 tablespoons whole wheat or other whole grain breadcrumbs
2 teaspoons extra-virgin olive oil
1 medium onion, diced
Kosher salt
4 plum tomatoes (2 chopped and 2 thinly sliced crosswise)
2 large eggs plus 2 large egg whites
1/2 cup part-skim ricotta cheese
1/2 cup 2-percent milk
1/4 cup packed fresh basil leaves, thinly sliced, plus 1 sprig for garnish
4 ounces shredded part-skim mozzarella

Steps:

  • Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan.
  • Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 teaspoon salt and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl and set aside.
  • Meanwhile, add the eggs, egg whites, ricotta, milk, the remaining 1/3 cup breadcrumbs and 3/4 teaspoon salt to a blender until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture.
  • Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella. Arrange the sliced tomatoes in an overlapping style around the top.
  • Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 4 wedges with a sharp knife and serve.

Nutrition Facts : Calories 258 calorie, Fat 13 grams, SaturatedFat 4.5 grams, Cholesterol 105 milligrams, Sodium 371 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 19 grams, Sugar 5 grams

CAPRESE QUICHE



Caprese Quiche image

Delicious Italian style quiche flavored with mozzarella cheese, tomatoes, and fresh basil. Simple to make and great for breakfast or lunch!

Provided by Jenn Russo

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h15m

Yield 8

Number Of Ingredients 10

1 (9 inch) refrigerated pie crust
2 tablespoons olive oil
¼ cup diced onion
8 large eggs
¼ teaspoon lemon juice
10 leaves chopped fresh basil
¼ teaspoon salt
1 pinch ground black pepper
2 tomatoes, diced
1 (12 ounce) package fresh mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place pie crust on a pie pan or baking dish.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  • Spread mozzarella cheese and tomatoes over the bottom of the pie crust. Whisk eggs, lemon juice, basil, salt, black pepper, and caramelized onion in a large bowl; pour mixture over cheese and tomatoes.
  • Bake in preheated oven until eggs are set and crust is flaky, 30 to 40 minutes.

Nutrition Facts : Calories 331.2 calories, Carbohydrate 13.6 g, Cholesterol 213.2 mg, Fat 22.7 g, Fiber 1.3 g, Protein 18.4 g, SaturatedFat 8.2 g, Sodium 524.7 mg, Sugar 1.9 g

TOMATO-BASIL QUICHE WITH GOAT CHEESE



Tomato-Basil Quiche With Goat Cheese image

I alwaysmake this for brunch parties, and everybody seems to love it. I get a lot of requests for the recipe, so now I can give my friends & family the RZ link. I use a frozen pie crust to keep it easy, but it would be even better with your favorite home-made pie crust. I hope you enjoy it as much as I do!

Provided by Spice Boy

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 frozen pie shell (9-inch, preferably deep-dish)
3 eggs
1 1/2 cups half-and-half
1 roma tomato
5 fresh basil leaves
1/4 cup goat cheese (approximately 4 oz)
1 dash nutmeg
salt and pepper

Steps:

  • Blind-bake the pie shell according to package directions (approximately 12 - 15 minutes at 375 for the type I use. I also use pie weights to keep the crust from puffing.) Set crust aside to cool for approximately 10 minutes.
  • Meanwhile, slice the Roma tomato thinly and let it sit on a paper towel to draw out some liquid. Chiffonade the basil leaves (i.e., roll them up and slice them into thin strands.).
  • Crumble the goat cheese into the warm pie shell, distributing it evenly over the bottom. It's okay if it begins to melt a bit.
  • Layer the tomato slices in one layer over the goat cheese. Sprinkle the basil leaves over the top evenly. Top with a dash of nutmeg and some salt and pepper.
  • Whisk the eggs with the half and half thoroughly. Pour the egg mixture into the pie shell carefully. (I like to do this when the pan in on the oven rack to avoid any spillage.).
  • Bake at 325 for 40 - 50 minutes, until the top is slightly puffed and lightly browned. Keep an eye on the crust - halfway through baking (or even earlier) you'll need to use a pie-guard or tin foil to cover the crust so it doesn't get too brown. Allow the quiche to cool a bit before serving. It is best slightly warm, but not hot.

MOZZARELLA, TOMATO AND BASIL QUICHE



Mozzarella, Tomato and Basil Quiche image

The Mediterranean flavours of mozzarella, tomato and basil blend beautifully to make this a flavourful and attractive quiche. You could use an unbaked pie shell rather than dough- this is just how I make it. If your quiche pan is tall, you may like to increase the egg and cream mixture in a ratio of 4 eggs: 1 cup cream.

Provided by Shuzbud

Categories     Cheese

Time 50m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 7

1 sheet shortcrust pastry dough (ready rolled)
4 large eggs
1 cup heavy cream
2 tomatoes, cored and sliced
2 cups grated mozzarella cheese
20 fresh basil leaves, finely chopped
salt and pepper, to taste

Steps:

  • Preheat the oven to 350°F or 180°C.
  • Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
  • Prick the base of the pastry with a fork.
  • Lay half the sliced tomatoes evenly over the pastry. Scatter half the cheese and chopped basil over the tomatoes. Repeat with the rest of the tomatoes, cheese and basil.
  • Mix the eggs and cream together and season with salt and pepper to taste.
  • Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
  • Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
  • Let stand for 5 minutes before cutting.
  • Serve hot or cold!

ROASTED TOMATO, BASIL & PARMESAN QUICHE



Roasted tomato, basil & Parmesan quiche image

A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden

Provided by Barney Desmazery

Categories     Afternoon tea, Lunch, Main course, Snack, Supper

Time 1h40m

Number Of Ingredients 8

300g cherry tomato
drizzle olive oil
50g parmesan (or vegetarian alternative), grated
2 eggs
284ml pot double cream
handful basil leaves, shredded, plus a few small ones left whole for scattering
280g plain flour, plus extra for dusting
140g cold butter, cut into pieces

Steps:

  • To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
  • Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
  • When you remove the tart case from the oven, take out the tomatoes, too.
  • While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

Nutrition Facts : Calories 494 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium

TOMATO AND BASIL QUICHE



Tomato and Basil Quiche image

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

Provided by Evie3234

Categories     Lunch/Snacks

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup flour
90 g butter
1 egg yolk
1 tablespoon lemon juice (approx)
30 g butter
1 leek
3 eggs
300 ml whipping cream
3/4 cup grated cheese
3 small ripe tomatoes
3/4 cup chopped fresh basil
1/2 cup chopped parsley
salt
pepper
2 tablespoons parmesan cheese

Steps:

  • --------Pastry-----------.
  • Sift flour into bowl, rub in butter, add egg yolk and enough lemon juice to mix to firm dough.
  • Cover.
  • Refrigerate 30 minutes.
  • Roll out to fit 23 cm flan tin, trim edges.
  • Line tin with greaseproof paper, fill with dry beans or rice, bake in mod hot oven for 10 minutes.
  • Remove paper and beans, return to oven and bake a further 5 minutes.
  • ----------Filling--------------- ¼.
  • Melt butter in pan, add sliced leek, cook until tender.
  • Combine eggs, cream and cheese in bowl, add leek, pour into pastry case.
  • Peel tomatoes, cut into 1 cm slices.
  • Roll edge of tomato slices in combined basil and parsley, place on top of leek mixture.
  • Sprinkle with salt, pepper and grated parmesan.
  • Bake in moderate oven for 30 minutes.

Nutrition Facts : Calories 501.3, Fat 41.1, SaturatedFat 24.7, Cholesterol 239.1, Sodium 367.4, Carbohydrate 23.3, Fiber 1.6, Sugar 2.1, Protein 11.2

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From light-food-full-of-flavour.com


TOMATO, BASIL, AND PARMESAN QUICHE | REYNOLDS BRANDS
Step 2. Preheat oven to 375 degrees. Step 3. Wash and slice the tomatoes and place on a paper towel lined plate to drain. Step 4. Cook onions in a skillet with a touch of olive oil until soft. Step 5. In a medium mixing bowl combine the eggs, milk, …
From reynoldsbrands.com


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