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Tomato Basil Quiche with Crust From Scratch

Don’t skimp on this dish! Yes, you could use a pre-made crust, but this fresh quiche crust is easy and doesn’t take much time (and it’s so much better!). Also, true quiche isn’t the most low-calorie, but I promise it’s melt-in-your-mouth tasty and worth each bite. Want a healthier option? Google frittata and make one of those. I may post one someday, but frittata just makes me crave quiche. This recipe uses garden fresh flavors which ultimately results in a creamy, French inspired favorite. Watch out, Julia Child, the MargieFoodies are here to master this twist on a classic!

Prep Time: 5 minutes for crust, 10 minutes for filling

Cook Time: 35 minutes

Level: Easy

Ingredients - serves 6-8

Crust

  • 1 cup of flour

  • 1/2 cup of butter (one stick)

  • 3 pinches of Kosher salt

  • 3 tbsp. cold water

Filling

  • 4 eggs

  • 1 and 1/3 cup of heavy cream

  • 2 pinches of Kosher salt

  • 1/4 tsp. paprika

  • 1/4 tsp. crushed red pepper

  • A little black pepper

  • 1 large or two smaller tomatoes

  • Handful of fresh basil

  • 1 cup shredded mozzarella cheese

  • 1/2 cup of shredded swiss cheese

 

  1. Make the crust first! Use a food processor, mixer, or blender and add the flour and salt. Mix well for a bit.

  2. Cut the stick of butter into 1/4 inch pieces, add to the mixer. Blend until it looks like a chunkier flour. Run your sink until the water is coldest, and immediately add the 3 tbsp. of water to the blender. Mix on low or pulse until the mixture gathers together thickly.

  3. On a clean, lightly floured surface, empty the mixer and knead for just a little bit until you form a smooth dough ball. Wrap in plastic and put in the refrigerator for at least 30 minutes (or longer - it can be overnight as well!)

  4. When ready to put together and cook your quiche, preheat your oven to 350.

  5. Prep the filling: slice the tomato nice and thin, pick the basil leaves (no stems!), and in a medium sized mixing bowl, add the eggs, cream, salt, paprika, crushed red pepper, and some black pepper. Whisk well and hard for about 30 seconds until blended and fluffed up! Set aside until it’s time to put the quiche together.

  6. Unwrap the dough ball from the refrigerator. Roll it out flat and thin, but not so thin where you get holes. You want to attempt to get close to a circle, at least 12-14 inches in diameter. You can trim when you fill in the pie dish, because it won’t have perfect, circular edges now.

  7. Get out a pie pan or quiche dish, and carefully lay your rolled out dough to cover the inside surface, pressing down to be right against the dish. For the excess pieces hanging over the edge, fold over into the side of the crust and press into it, giving a nice shape. You can also take some excess pieces and fill in places that may have holes or need more “side crust”.

  8. Time to layer your quiche! Add the cheese to the bottom, and spread around evenly. Next, lay your tomato slices in. They can cover the bottom, and even overlap slightly if you choose. Add the basil leaves scattered around (as many as you’d like! Load it up!) Pour the egg mixture evenly over cheese, tomato, and basil.

  9. Carefully place in oven to bake for 35 minutes if you have a wider, flatter quiche dish, and 40 minutes for a classic pie pan. Once done, remove from the oven and let cool for 5-10 minutes before cutting.

    Plating: Cut into eighths or sixths, serve with fresh basil on top if you’d like. Quiche also makes great leftovers!