Tomato Quiche

Recipe by MizzNezz

A delicate crust and a lovely filling make this a favorite!

Top Review by Cindy Lynn

I really wish I had a digital camera...I would have taken a picture of this. It was absolutely picture perfect. I had to call DH in to see it before I cut it to serve! I just wish it had tasted as good as it looked. The texture was marvelous, but the combination of the tomatoes and basil with the cornmeal in the crust just didn't strike my fancy. :-( I will try this again, but will use a different crust next time. Thank you for sharing this recipe Inez!

Ingredients Nutrition


  1. Mix first 4 ingredients.
  2. Cut in shortening until crumbly.
  3. Add water; stir with fork until dough forms a ball.
  4. Chill for 30 minutes.
  5. On floured surface roll dough to fit a 9-10 inch quiche dish (or pie plate).
  6. Put dough in plate; trim and flute.
  7. Bake at 375* for 10 minutes; cool.
  8. Put tomatoes in crust.
  9. Sprinkle with salt, basil, pepper, onions and cheeses.
  10. Whisk flour, cream, and eggs until smooth.
  11. Pour into crust.
  12. Bake at 375* for 40 minutes, or until set.

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