cheese & tomato quiche

★★★★★ 3 Reviews
ttodd4jesus avatar
By Tammy T
from Phoenix, AZ

I love quiche! I especially love cheese and fresh tomatoes together. I found this recipe and picture on Sargento's site as I love Sargento's cheese and always buy this brand. Not meaning to advertise for them, but I do love their cheese. And this recipe looked so good, I wanted to share it. I love everything about it and hope you do too!

serves 8
prep time 20 Min
cook time 55 Min
method Convection Oven

Ingredients For cheese & tomato quiche

  • 2 Tbsp
    butter
  • 1 c
    onion, finely chopped
  • 3
    medium tomatoes, 1 chopped, 2 sliced, divided
  • 3
    eggs
  • 2/3 c
    milk
  • 1 c
    (4 oz.) sargento artisan blends shredded swiss cheese
  • 1/2 c
    (2 oz.) plus 1 tbsp. sargento grated parmesan cheese, divided
  • 1 tsp
    dried dill weed
  • 1/2 tsp
    salt
  • 1
    (9-inch) unbaked pie shell
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How To Make cheese & tomato quiche

  • 1
    Melt butter in medium skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add chopped tomatoes; cover and simmer 5 minutes. Uncover; cook 2 minutes or until mixture is thick, stirring occasionally. Remove from heat; set aside.
  • 2
    Beat eggs in large bowl. Add milk, Swiss cheese, 1/2 cup Parmesan cheese, dill weed and salt; mix well. Stir in onion mixture. Pour into pie shell. Top with sliced tomatoes and remaining cheese.
  • 3
    Bake in preheated 350°F oven 55 minutes or until set. Let stand 10 minutes and serve.
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