Tomato, Basil, and Parmesan Quiche

Perfect for Sunday brunch
Tomato, Basil, and Parmesan Quiche

Reynolds Kitchens

Recipe Courtesy of Reynolds Kitchens

This tomato, basil, and Parmesan quiche is the perfect breakfast or brunch item. The aromatic basil pairs perfectly with the soft, sweet pop of the cherry tomatoes. The best thing about quiche is that it's better the day after, so don't be afraid to store some in the fridge.  

Ready in
50 m
4
Servings
507
Calories Per Serving
Deliver Ingredients

Ingredients

For the Tomato, Basil, and Parmesan Quiche

  • 1 Pre-baked pie crust
  • 2 Cups cherry tomatoes (cut into half-inch thick slices and drained)
  • 1/2 Red onion, thinly sliced
  • 4 Large eggs
  • 1 Cup milk
  • 1/4 Cup flour
  • 1 Cup Parmesan cheese, shredded
  • 1 Tablespoon fresh basil, chopped

Directions

For the Tomato, Basil, and Parmesan Quiche

Prepare and pre-bake the pastry according to package directions in an 11-inch tart pan with a removable bottom. Allow to cool slightly before filling.

Preheat oven to 375 degrees

Wash and slice the tomatoes and place on a paper towel lined plate to drain.

Cook onions in a skillet with a touch of olive oil until soft.

In a medium mixing bowl combine the eggs, milk, flour and chopped basil. Whisk until well blended.

Sprinkle the shredded cheese in the bottom of the baked crust. Layer half the tomatoes over the cheese. Pour the egg mixture over the tomatoes and cheese. Top with the remaining tomatoes and onions.

Bake for 30 minutes or until the egg mixture is set in the center. Tent the quiche with aluminum foil during baking if the crust browns too quickly.

Remove from the oven and allow the quiche to cool for 10-15 minutes before serving.

Nutritional Facts

Total Fat
30g
46%
Sugar
7g
N/A
Saturated Fat
11g
56%
Cholesterol
211mg
70%
Protein
23g
46%
Carbs
36g
12%
Vitamin A
205µg
23%
Vitamin B12
1µg
18%
Vitamin B6
0.2mg
11.9%
Vitamin C
13mg
22%
Vitamin D
2µg
N/A
Vitamin E
1mg
6%
Vitamin K
17µg
22%
Calcium
451mg
45%
Fiber
2g
9%
Folate (food)
52µg
N/A
Folate equivalent (total)
95µg
24%
Folic acid
25µg
N/A
Iron
3mg
16%
Magnesium
44mg
11%
Monounsaturated
11g
N/A
Niacin (B3)
2mg
11%
Phosphorus
411mg
59%
Polyunsaturated
5g
N/A
Potassium
446mg
13%
Riboflavin (B2)
0.6mg
33.8%
Sodium
735mg
31%
Thiamin (B1)
0.3mg
18.9%
Zinc
2mg
14%

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