Don’t we all want to come home to a meal that is already waiting for us? Inviting us into the house with its irresistible smell? Imagine the table is set, the wine pored and the candles are lit. Wouldn’t that be a dream come true?
For me it would. Especially after an evening freezing while watching my son’s soccer game. Unfortunately, we all don’t live in a perfect world and therefore dinners are not appearing on us out of the nowhere. But, you can almost make it happen with a dish like this one, a Tomato Basil Quiche.
This Tomato Basil Quiche can be assembled ahead, and baking in the oven while you are changing into your comfy clothing and pouring yourself an aperitif.
Prepared with gruyere, tomatoes, basil and a little help of a bought pie crust (in case you are really short in time) your dinner will be calling from the kitchen faster than expected. It will be a dream come true!
I would recommend using fresh tomatoes and basil from your farmers market for an even sweeter and better taste. Serve this Tomato Basil Quiche with a simple green salad for a dinner that will be devoured by everybody. I will guarantee no leftovers! Give it a try.
This Tomato Basil Quiche is already a keeper recipe in my household.
| Tomato Basil Quiche | Print |
- pie crust: (or use store bought)
- 2 cups 1½ Tablespoons (250 g ) organic flour
- 1 organic eggs
- ½ cup 1 Tablespoon (125g) unsalted organic butter cut in small pieces
- 1-2 Tablespoons (15 - 30 ml) ice water
- filling:
- 21 ounces (600 g) organic tomatoes, sliced
- 2 tablespoons fresh basil, sliced
- 4 organic eggs
- ¾ cup 2 Tablespoons (200 g) organic heavy cream
- 2 tablespoons (30 ml) creme fraiche (or sour cream)
- a pinch ground caraway seeds
- ¼ teaspoon salt
- ¼ teaspoon pepper
- * 7 ounces (200 g) Gruyere, cut into smaller cubes
- Preheat your oven to 400 F (200 C) Convection. Grease a 10 inch (26 cm) spring pan.
- Prepare pie crust with flour, pinch of salt, 1 egg, cold butter and ice water in a food processor. Let rest in fridge for ½ hour.
- In a bowl mix together the eggs, cream, creme fraiche, salt, pepper and caraway. Set aside.
- Roll out your dough and place it into the pan. You need a rim about 1.5 inches (3 to 4 cm) up the sides of the pan.
- Evenly distribute the cheese on top of the crust. Place the tomatoes on top and sprinkle with basil. Pour the egg mixture evenly over the tomatoes.
- Bake the quiche for 40 minutes or until golden brown and the egg mixture is set.
{ 21 comments }
Looks delicious!Love the new lay-out, btw. 🙂
Such a beautiful meal . Loved all the tomato and basil in it.
wow what a wonderful quiche and I agree would be nice to have a meal cooked for me he he especially with a toddler and a newborn 🙂 stunning photos
As busy as my life is, make-ahead dinners are life savers. This quiche looks amazing, and full of the flavors of summer. 🙂
Da möchte man, daß der Sommer nie endet, um so eine Tarte immer nachbacken zu können. Tolle Farben
I hope you saved some for me!
Your quiche looks delicious! I've just made some too last week, with black olive! Quiche always make a welcome meal, anytime of the day!
Hi Kirsten, I just found your blog. The quiche looks great. Beautiful pictures. I am a German too, living in Chicago. Drop by if you want
This quiche looks amazing. It seems I say that a lot but your food always looks stunningly delicious. Wonderful photos.
Love the colour of this quiche. Its bright red colour indicates the richness of tomatoes in this and it is so cheerful to eat! Will cook this when my fresh tomatoes are ready for harvesting.
The caraway seeds, creme fraiche and gruyere all sound so delicious. Love it! I just discovered your blog and I can't wait to explore. I grew up with a fair amount of German food through my Dad's parents, so I look forward to your posts!
I think, when folks evaluate a recipe, that most focus too much on the total preparation time instead of just the hands-on time. Your explanation makes it pretty clear how simple this is. And the baking time give you time to clean up, get the table set, maybe even get some work done, before it's ready. Triple A Plus rating!
I am reading this while I wait for a batch of raspberry jam to time out and before I dash off for a day of harvesting the school garden with kids and selling the produce with kids. Zero time for meal prep thoughts. I seriously am printing this and making it tonight. Have a pie crust on the ready and loads to fresh tomatoes and basil in my garden. Genius!
What an inviting recipe and just the way to end summer before the fall flavors take over. XOXO
@Island Girl: Nein, nicht geschaelt oder gehaeutet. Ich lege sie einfach ueber den Gruyere, somit haben sie keinen direkten Kontakt mit dem Teigboden und koennen diesen auch nicht aufweichen. Funktioniert! Probiere es.
@Dom: Well, the Quiche is shot with side light through an umbrella and a white reflector on the other side. I use a tripot for lower light settings and shoot with a higher f-stop for a picture with a lower depth of field, that brings more of the picture in focus. I also shoot a lot at night and have to rely on my artifical light set up. I own a Canon Rebel T2i and the lens is a Canon Efs 15-85 mm.
I took photograhy lessons with Jennifer Olson, a fantastic local food photographer. I can highly recommend her. Unfortunately you are to far away. I also LOVE the Tartlettes book "Plate to Pixel". BUy IT!! IT is so helpful. I read in it daily, really.
wow, the quiche sounds amazing!… I love your recipe. I also LOVE your photography… how do you get it so clear? I'm having a really tough time at the moment with finding the best spot in my kitchen to take good pictures. What's your tip?
Beautiful! I'm on my way over. I'll share some of my soup with you if you'll save me a big slice of your quiche.
Sounds delicious!!! LOL
Lecker!!! habe neulich was ähnliches gebacken!!! GL colores
Hallo Kirsten, habe Deinen Blog erst kürzlich entdeckt. Diese Quiche sieht toll aus. Ich bin bei Tomaten immer skeptisch, weil sie so wässrig sind, wie verhinderst Du das durchmatschen? Hast Du die Tomaten vorher gehäutet? Ich würde das gerne nachmachen. LG Grüsse von der Insel
Gudrun
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