By Martha Rose Shulman
- Total Time
- 1 hour 40 minutes
- Rating
- 5(424)
- Notes
- Read community notes
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling. When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
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Ingredients
Yield:Serves 6 to 8
- 19- or 10-inch whole wheat Mediterranean pie crust, (or gluten-free version)
- 1tablespoon extra virgin olive oil
- ½medium onion, finely chopped
- 2 to 3garlic cloves (to taste), minced
- 1-14½-ounce can chopped tomatoes in juice (no salt added), with juice
- 1tablespoon tomato paste
- Pinch of sugar
- Salt to taste
- 1sprig fresh basil or rosemary
- 1teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- Freshly ground pepper
- 2eggs
- 2egg yolks
- ¾cup low-fat (2 percent) milk
- 2ounces Gruyère cheese, grated (½ cup, tightly packed)
- 1ounce Parmesan cheese, grated (¼ cup, tightly packed)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
235 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 7 grams protein; 285 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Roll out the crust and line a 9- or 10-inch tart pan. Refrigerate uncovered (place in freezer if using the yeasted crust) while you make the filling.
Step
2
Heat the olive oil over medium heat in a wide, heavy saucepan and add the onion. Cook, stirring, until it begins to soften, 2 to 3 minutes. Add a pinch of salt and continue to cook, stirring often, until tender, about 5 minutes. Meanwhile pulse the tomatoes in a food processor fitted with the steel blade or in a mini-processor.
Step
3
Add the garlic to the onions and cook, stirring, until fragrant, about 30 seconds. Add to the canned tomatoes and turn up the heat slightly. Add the tomato paste, sugar, salt, basil or rosemary spring and thyme and simmer briskly, stirring often, until the tomatoes have cooked down and smell fragrant, about 15 minutes. Taste and adjust salt, and add pepper. Remove from the heat. Remove the basil or rosemary sprig and, if you used rosemary, remove any rosemary needles that may have detached from the sprig. Allow to cool slightly. You should have about 1 cup of the sauce.
Step
4
Preheat the oven to 350 degrees. Beat the eggs and egg yolks in a large bowl. Brush the bottom of the crust with a small amount of the beaten egg and pre-bake for 10 minutes. Remove from the oven and allow to cool for 5 minutes.
Step
5
Beat the milk into the eggs. Add ½ teaspoon salt, freshly ground pepper to taste and beat together. Stir in the cheeses and the tomato sauce and combine well. Scrape into the crust, using a rubber spatula to scrape out every last bit from the bowl. Place the tart on a sheet pan for easier handling and place in the oven. Bake for 30 to 35 minutes, until set. Remove from the heat and allow to sit for at least 15 minutes before cutting.
Tip
- Advance preparation: The tomato sauce can be made through Step 3 up to three days ahead and refrigerated uncovered. It can also be frozen. Allow to come to room temperature before making the tart. The tart will keep for a couple of days in the refrigerator. Reheat gently in a low oven or serve at room temperature.
Ratings
5
out of 5
424
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Cooking Notes
san
This works just fine with three whole eggs instead of two whole and two yolks.
Bill
You can buy tomato paste in a tube, much like tooth paste and store the leftover in the fridge.
Skbpdx
I know Martha is the 'healthy' contributor but aren't we past demonizing fat as something that is making us sick and unhealthy? Low fat, schmo fat. This sounds good and I'm going to use heavy cream! :)
Martha Rose Shulman
Make sure to cook down the tomato sauce until it is thick. It may have been watery, which would affect the outcome.
Leslie
Made this again today for the third time. It's delicious. Be sure to cook the sauce down until it is very thick, almost a paste-like consistency, in order to not add too much liquid to the egg mixture. Today I am feeding a group so I used a bigger pie dish, I scaled up the volume by simply adding an extra egg and the filling turned out just fine. Good quality gruyere is important, I usually add a little more cheese than called for. I use store bought tart crust to simplify the process.
Meri
Hmmm, I baked this in a 9" tart pan for 45 minutes, and my oven thermometer read an accurate 350 degrees. After it sat for 15 minutes, it appeared set but the consistency was more like a thick sauce in a baked tart shell. Not semi-firm like a typical quiche.
Maybe it will firm up after being in the fridge overnight. Flavor was excellent, though.
Gianna
Freeze it in 1 Tbsp portions wrapped in plastic, or an ice cube tray. Then defrost as needed.
Rachel
Agreed!
cnargi
This is delicious. Thanks! Do not hesitate to try it!
Margotvov
This was bland. It needed more tomato and less egg and milk, and perhaps more Parmesan. If I trying again I will add chopped capers, Kalamata olives, anchovy filets, and more herbs.
Lara
I didn’t have any can sauce, but did have several tomatoes I needed to use up.
Kim
This was a hit…with me, my daughter, and my 1 y.o. Granddaughter. I used Mezzeta pasta sauce (what I had) and reduced it, sprinkled cheddar cheese on the bottom of the crust plus some mixed in the milk/egg/tomato mixture. Baked for 45 min. Rose beautifully then sank when cooked and reheated, but still delicious.
carol
Bill loved! I didn’t like very much, but could eat a little of it.
Evelyn Pearl
We enjoyed this! I realized I was out of yellow and white onions, so subbed half a red onion instead and loved the flavor. I allowed the red onion to fully caramelize for about 20 minutes prior to adding the tomatoes. Bake time was also much longer than the recipe states. This ended up being closer to a 45 minute bake 20 minutes of cook time for the quiche to truly set.
JS
I found it needed much more time than allotted in the recipe - almost 45 minutes to set.
Will Amato
Great recipe! I made 3 of these today. As suggested below, make sure to cook down the tomatoes so most of the liquid has evaporated and it's like a thick sauce or paste.And I prefer 3 eggs and 1 yolk, as suggested below. Takes longer than 35 minutes. I went 40 min @ 375 degrees.Also, I'm rebranding this recipe... PIZZA QUICHE!
Muffy
I used the low fat milk and only had extra sharp cheese. It was delicious. As Martha recommended cooking the tomato mixture down till it was thick, I did so and the quiche came out perfectly. It required more than 35 minutes in my oven, though. This worked well without the crust.
Margotvov
This was bland. It needed more tomato and less egg and milk, and perhaps more Parmesan. If I trying again I will add chopped capers, Kalamata olives, anchovy filets, and more herbs.
Kathie
The recipe did not indicate to par bake the crust step so I didn’t. And not thinking I just followed the recipe. If you don’t pre-bake the crust it shrinks in the cook the egg layer for ten minutes step and you completely loose the beautiful edges of your crust. I’m so disappointed I should have known better. I was tired and just following the directions, I wish that was added.
stacey
So good! It was like eating creamy tomato soup in a pie shell. I will say it was a little time consuming but worth it! I used 1/2 cup heavy cream and 1/4 cup milk. Will definitely make again.
Zoe
Did not love this…felt like eating firm tomato soup. However, I don’t like tomato soup all that much, so maybe if you like tomato soup you’d be more into it?
Rebecca
This was delicious. My family will make again.
Ginny
Just tried this out tonight and it was phenomenal. All I could find at the store was a smoked gruyere. I was worried the smokiness would be overpowering but it was just the right touch. Definitely agree with the others to cook down the sauce until it's thick. Can't wait to have the leftovers.
carlina
One of my favorites. 3 eggs, as other reviewers noted, works fine. I also had extra celery in my fridge so added some in addition to spinach to the tomato sauce. Scrumptious.
Sam
I took the advice of other reviewers and used three eggs. I also took the advice of marthas notes and really boiled the sauce down to a very thick paste (I even used crushed tomatoes instead of diced so I started out with even less moisture). My quiche turned out the consistency of a pumpkin pie. Good flavor but no custard consistency. When I try it again I will use the egg yolks for sure and attempt to follow the recipe for faithfully.
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