Heirloom Tomato Basil Quiche: A Fresh & Flavorful Classic
If you’re looking for a dish that’s both elegant and easy to make, this Heirloom Tomato Basil Quiche is the perfect choice. Whether you’re serving it for brunch, lunch, or even a light dinner, this quiche is packed with fresh flavors and a creamy, cheesy filling. Plus, with its buttery, flaky crust and vibrant heirloom tomatoes, it’s just as beautiful as it is delicious!
But here’s the best part—this recipe is incredibly simple to put together. With just a few fresh ingredients like juicy heirloom tomatoes, fragrant basil, and rich Gruyère cheese, you’ll have a homemade quiche that tastes like something straight from a bakery. And because you can make it ahead of time, it’s great for meal prep or entertaining guests.
A Quick Bite of History
Did you know that quiche actually originated in Germany? The classic quiche Lorraine was first made in the medieval German kingdom of Lothringen, now part of France. Over time, it evolved into the versatile dish we know today!
So, if you love savory, cheesy, and fresh-tasting meals, this Heirloom Tomato Basil Quiche is a must-try. It’s light yet satisfying—perfect for any occasion!
Recipe Yield: 6–8 servings
INGREDIENTS
One 9-inch pre-made or homemade pie crust
4 large eggs
1 cup heavy cream
½ cup whole milk
1 cup shredded Gruyère cheese
¾ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp Dijon mustard
1 cup heirloom tomatoes, thinly sliced and patted dry
2 tbsp grated Parmesan cheese
Pinch of sea salt (to sprinkle over tomatoes)
½ cup fresh basil, torn (for garnish after baking)
¼ tsp red pepper flakes (optional)
⅛ tsp ground nutmeg (optional)
INSTRUCTIONS
1. Preheat the oven: Preheat your oven to 375°F (190°C). If using a homemade pie crust, pre-bake it for 10 minutes to keep it crisp.
2. Prepare the custard: In a mixing bowl, whisk together the eggs, heavy cream, and milk until fully combined. Whisk in salt, black pepper, garlic powder, nutmeg, and Dijon mustard for a deeply savory flavor.
3. Assemble the quiche: Sprinkle the shredded Gruyère evenly over the pre-baked crust. Pour the egg mixture over the cheese, then arrange the heirloom tomato slices on top in a circular pattern. Sprinkle with a pinch of sea salt, grated Parmesan cheese, and red pepper flakes (if using).
4. Bake the quiche: Place the quiche on the center rack and bake for 35–40 minutes, or until the center is set and the top is golden brown. If the crust browns too quickly, tent it with foil.
5. Add fresh basil & serve: Remove the quiche from the oven and immediately sprinkle torn fresh basil on top. Let it cool for 10 minutes before slicing. Serve warm or at room temperature for the best flavor.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Pre-bake the crust to keep it crisp and prevent sogginess.
- Pat dry the tomato slices before adding them to reduce excess moisture.
- Dijon mustard adds depth without making the quiche taste “mustardy.”
- Adding fresh basil after baking keeps it vibrant and fragrant.
- Parmesan cheese on top before baking enhances the crust and adds a touch of umami.
- Let the quiche rest before slicing to ensure a firm, creamy texture.
- Use heirloom tomatoes of different colors for a visually stunning presentation.
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