Love and Quiches Tomato Herb Quiche

Denise LaRoche


This recipe is one that I created for the Crisco All American Baking Celebration. It won first place at my local fair and then went on to win in my region so I was able to be in the cook off. I hope you enjoy it.


★★★★★ 1 vote

20 Min
50 Min


  • 1
    single pie crust
  • 1/2 tsp
    garlic salt
  • 1
    egg beaten
  • 5
    thin slices sweet onion
  • 1/4 c
    olive oil, light
  • 1 Tbsp
    olive oil, light
  • 1 c
    shredded mozzarella cheese
  • 2 c
    loosely packed fresh basil leaves
  • 1/2 tsp
  • 1/2 tsp
    ground pepper
  • 1
    garlic clove halved
  • 4
  • 1/2 c
    half and half
  • 1/2 c
    ricotta cheese
  • 1/2 c
    fresh grated parmesan cheese
  • 1 Tbsp
    fresh grated parmesan cheese
  • 6-8 slice
    thin sliced tomato

How to Make Love and Quiches Tomato Herb Quiche


  1. For crust, prepare using store bought or your own recipe, adding garlic salt to flour mixture if you are making your own crust. Roll and press crust into 9-inch quiche dish or pie plate. Brush edge of pie crust with beaten egg. Bake 10 minutes or until set and lightly browned. Cool while preparing filling. REDUCE OVEN TEMPERATURE TO 350ºF.
    For filling, cook and stir onion in 1 tablespoon oil in small skillet on medium heat until softened. Spoon into cooled baked pie crust. Sprinkle with mozzarella cheese.
    Combine remaining 1/4 cup oil, basil, salt, pepper and garlic in blender. Blend at high speed until smooth.
    Beat 4 eggs in large bowl at medium speed of electric mixer until foamy. Reduce speed to low. Add half-and-half, ricotta cheese and 1/2 cup Parmesan cheese. Beat until well blended. Add basil mixture slowly. Beat until well blended. Pour over cheese in pie crust.
    Bake at 350ºF for 20 minutes. Remove quiche from oven. Top with tomato slices. Return quiche to oven. Bake 30 minutes or until center is firm. Sprinkle tomatoes with remaining 1 tablespoon Parmesan cheese. Serve hot, warm or cold. Refrigerate leftovers.

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